Canned Venison
(Cold or raw pack)
Cut meat into 1 inch slices. Remove bones. Pack meat into hot jars leaving 1-inch headspace. Add ½ teaspoon salt per pint or 1 teaspoon of salt to each quart. Place a chunk of beef suet in each jar. Adjust tops. Process pints 1 hour and 15 minutes quarts 1 hour and 30 minutes at 10 pounds pressure.
You can also use pork or beef in this recipe.
Cindy Klomparens