Direction shown are for quart jar size, if using pints adjust amounts accordingly.
Clean the jars properly prior to filling and use new lids each time.
Cut up venison into cubes or whatever desired size you would prefer. It is easier to cut the meat if it is partially froze. Pack the venison into the prepared jars leaving about 1" from the top for headroom. Do not add any water to the meat or the jars. Then add the following to the top:
1 teaspoon salt (use canning salt or non iodized salt preferably)
1 tablespoon vinegar
1 tablespoon soy sauce
1/2 teaspoon black pepper or garlic pepper or Cajun seasoning
you may want to add onion and\or Worcestershire sauce if desired
Put the lids in hot water for awhile to soften the seal a bit, then place them on the jars and tighten down the rings.
Put about 3 - 4 Quarts of hot water in your pressure cooker and put the jars in it. The cooker should be about 1/3 of the way up with water. Do not use to much water when pressure canning. Cook at 10 pounds pressure for 60 - 75 minutes.
You can alter the ingredients per your taste. This makes a good quick gravy to put over toast for a quick lunch. If you do not have a pressure cooker you can just use a large pot / kettle and boil the jars for about 3 - 3 1/2 hours as well.
from the kitchen of Arlan
Back to favorite recipes