As I said in my last post, we had part of the venison cut up into stew meat. I thawed the stew meat out so I could can it. We love canned venison as a quick go to meat. Whether it is just warmed up and paired with potatoes and carrots or used in a dish like stroganoff it is good.
The recipe that I use says to cook meat covered in small amount water till medium done; stir occasionally. Pack loosely into jars leaving 1 inch headspace. Add salt, if desired. Cover with broth or boiling water leaving 1 inch headspace. Adjust lids; process in pressure canner. 75 minutes at 11 lbs. for pints, 90 minutes at 11 lbs. for quarts.
You can only can meat in a pressure canner! Make sure to follow the directions with your pressure canner. Although I have used this recipe for years I cannot guarantee your results.
I am very thankful for the 8 quarts of venison that are now in our pantry. I really think the extra time now is worth the convenience later. What about you, do you can meat or other convenience foods? What types?
Blessings,
Jennifer
Linking up to 
We can venison two ways. 1) raw pack 1″ cubes of stew meat, no broth or anything on top, they cover themselves in liquid. 90 min at 11 lbs. 2) Grind the meat, brown it, pack it in jars and cover with boiling water, same time and pressure.
I LOVE having it on hand, We live on an island without take out and tons of restaurants, and if I did want to get take-out I’d have to drive 30 min! This is my own convenience food!
I will have to try canning the ground meat also! Thanks!
Inviting you the Carnival of Home Preserving on my blog every Friday. Hope to see you there. Laura Williams’ Musings
The most recent edition – http://laurawilliamsmusings.blogspot.com/2012/06/carnival-of-home-preserving-13-come.html – open until Thursday 6/7.