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My family has canned deer meat on the stove in a traditional canner for over 30 yrs...We learned from the amish in our area...Todays standards frown on the idea though..
 

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Dutch, the people I know that do it put the bonless meat in the jar and some salt and put them in the cold packer or preasure cooker and fire the jars up with the lids loose. I don't know the times or tempratures. Someone here must can venison.
 

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Dutch said:
I was reading a teaspoon of salt and cook it for 3 hours? But, what about adding liquid to it?
That is about the amount of time my sister does her's and she adds a little less salt.....

She makes sure she has an extra pot of water boiling so that if the pot with the jars goes below the top of the jars, she can add more water with out colling the boil off!
 

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personally we chop up an onion, a tspoon of soy sauce a pinch of salt and a lil garlic then throw the cans in the pressure cooker no added water is nessecary...it is amazing though
 

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dammit i'm hungry. The texture of canned venison is PERFECT for my post gastric bypass digestive tract.

My deer this fall will be split between canned and jerky.
 

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I use a tablespoon of salt in quart jars and i dont add any water. I use a regular canner and leave them in for 3hrs. Just make sure the water level stays at the bottom of the rings. I've heard of people adding beef bullion cubes or onions to the jars but i have'nt tried that yet.......
 

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It means to put jars in a kettle called a cold packer and bring them to a boil for a set period of time. When the jars cool down the lisd are sucked down by a vacume and sealed. The lid rings are then tightened.
 

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I've been canning deer meat for the past 30 years. I use a regular canner to boil them in and add some water and no salt. It always comes out good.
 
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