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Join Date: Mar 2014
Location: Butler / Moshannon Pa
I like it out of jar, dipped in flour, and fried in cast iron. I can the ribs also, theyíre really good fried up. My wife makes really good vegetable soup with canned venison. Venison, potatoes, corn, carrots, tomato juice, yellow and green beans, onions, green peppers, and peas....all frozen or canned from my gardens. Only thing in the soup that I didnít produce is macaronis....donít know how to grow them. My family, going back to my grandparents nearly 100 years ago have canned thousands of quarts of venison.
Always use wide mouth jars...a lot easier to get meat out.
Use a pressure canner. Iíve eaten a lot of venison that wasnít pressure canned, but pressure canner is quicker and safer.
Never add water to a jar, just a teaspoon of salt.
Pack meat firmly in jar to within 3/4 inch of top.
Jars will make their own juice as meat cooks
The worst cuts of venison make the best canned meat.
When you open a jar, remove lid and put it in the microwave for 3 minutes on high. Itíll melt all the grease and tallow so you can dump it out.
Canned venison stores extremely well. I ate a jar in 1987 that was canned the year I was born...1958.
Nobody will need to tell you if a can lost its seal and went bad. Only ever saw it happen once. Rust on lid.