Canning Venison GroundThese directions are for canning venison ground. These directions will work for canning beef, pork, elk or venison. Canning meat is so easy I wish I had started years ago.Other canning venison recipes. Raw packed and in cubes Hot Packed or Pre-cooked and cubed I will NOT go into how to butcher your deer. If you would like instructions on how to do that check with your county extension they may have ideas for you. My husband and sons butcher our deer with me helping as a wrapper and canner.  We also have the supplies and equipment to grind our own meat. I love our Cabela's meat grinder  . We
have the big #32 grinder. That plus the energy
of all my guys, our meat is taken care of in no time.
An electric grinder would be a great option too. If you don't have this equipment you can have your meat processor cut or grind your meat to your preferences. For us doing it ourselves saves on costs and we know just what we are getting and how our meat is handled. Part of having tasty wild game is proper preparation of the meat. The first time I tried canning venison I could not believe it was so easy. I thought surely there was something I am missing. Nope, nothing missing. Our meat tasted great Any meat must always be processed in a pressure canner. PrepareGather your canning supplies
Ingredients
Start by preparing jars,and get water in your canner heating. (see pressure canning for full directions) ProcedureBrown meat, onion, and garlic in a heavy skillet. I like my cast iron dutch oven best. It is heavy to nicely brown the meat and the sides keeps the splattering to a minimum. I will be browning a lot of meat so this works well for me. You could also use a regular skillet as well. Add salt, onion and garlic. Use a garlic press  or mince
garlic with a knife.
Chop onions. I love my food processor for this
step. It speeds things up and I don't get quite so teary eyed
when chopping this amount of onions. Cook until veggies are tender. The amounts of these can be adjusted for your taste preference. In fact you can preserve just the meat if you prefer not to add the onion or garlic. Add your choice of liquid. I like canning venison in broth made from the browned meat, plus 2 quarts of home canned tomatoes, and beef broth made from bullion cubes. You can also use all tomato juice or even just boiling water. Add liquid until browned meat is not quite covered. Bring back to a boil. Add canning salt to each jar if desired. 1/2 tsp per pint or 1 tsp per quart.  Pack hot meat mixture into hot jars, leaving 1-inch head space. Add enough hot broth or other liquid to cover. Leave 1 inch of head space. If you do not have enough liquid to fill jars simply top them off with boiling water. Remove air bubbles, wipe rims clean and place your lids. Follow pressure canning instructions. Be sure and adjust for your altitude, chart is below. Processing timeProcess Quarts 1 hours and 30 minutesProcess Pints 1 hour and 15 minutes
Make it your ambition to lead a quiet
life and attend to your own business and work with your hands....
1Thessalonians 4:11
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