RAW PACK BEEF
The neighbor lady would start canning when they bought a beef and did not have enough freezer space. Her beef and noodles had to be the best in the county.
Provided by Charlotte J
Categories Meat
Time 1h35m
Yield 1 roast
Number Of Ingredients 2
Steps:
- Select meat suited for a roast.
- Trim and wipe with a damp cloth.
- Cut into pieces.
- Pack loosely to within 1 inch of top of jar.
- Add 1 teaspoon salt to each quart jar if desired.
- DO NOT ADD LIQUID.
- Put on cap, screwing band FIRMLY TIGHT.
- Process: using 10 pounds pressure.
- Pints for 75 minutes.
- Quarts for 90 minutes.
CANNED VENISON
This recipes assumes you know and use the proper canning methods. This is the way my MIL, Mother and I have done it for years and years. I see in the latest Ball Blue Book that they list the proper way is to hot pack it. I truly don't see the difference between wild game and raw pack pork. I use the basic directions for stew meat.
Provided by barefootmommawv
Categories Deer
Time 2h
Yield 5-7 quarts
Number Of Ingredients 4
Steps:
- Raw pack:.
- Add 1 tsp canning salt per quart jar.
- Add 1/2 beef bouillon cube to each jar.
- Pack with meat and desired amount of onion. (I add 7 to 10 pieces of onion to my jars). Pack meat tightly. I use a wooden spoon to jam the meat in tightly.
- Remove air bubbles leaving 1 inch head space. Affix two part lids.
- Process in pressure canner at 10 lbs pressure for 90 minutes for quarts.
Nutrition Facts : Calories 1112.7, Fat 22.3, SaturatedFat 8.8, Cholesterol 762.2, Sodium 1388.5, Carbohydrate 7, Fiber 1, Sugar 3.5, Protein 207.1
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