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Easy Canned Venison
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Prep Time:
15 minutes
Cook Time:
85 minutes
Total Time:
340 minutes
Preserve venison effortlessly, adjusting for meat quantity. Perfect for fast, tasty meals.
Ingredients:
  • 1 pound cubed lean venison
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 4 slices onion
  • 1 tablespoon minced green bell pepper
Instructions:
  • Check the pint jar carefully for any cracks. Place the jar in gently simmering water for 5 minutes. Clean a new, unused lid and ring in warm soapy water.
  • In a roomy bowl, mix together the venison, garlic, salt, and pepper until fully blended.
  • Put the venison, onion, and bell pepper into the sterilized jar. Clean the rim with a damp cloth, then seal with the lid and ring.
  • Place the jar in a pressure canner filled with water following the manufacturer's instructions. Cover and bring to a boil with the pressure valve open. Boil for 5 minutes, then close the pressure valve. Maintain pressure at 10 psi by adjusting the heat. Process for 75 minutes, monitoring the gauge to keep the pressure stable. Turn off the heat and let the canner cool until the gauge reads 0 psi.
  • After the pressure has subsided, safely unlock the canner and take out the jar. Place it on a rack to cool. Listen for that satisfying pop sound indicating the jar is sealed. If it doesn't, refrigerate it. Store sealed jars in a cool, dark place.

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