Thursday, November 15, 2012

For canning, I clean and cube some of the meat. I also slice some fresh garlic...I fill hot sterilized pint jars with the venison cubes, leaving one inch of headspace. (the meat will expand).
Then to each jar I add a sliver of garlic.
Adding  no liquid to the jars of meat, it will make it's own juice.
Wipe the rim of the filled jar and place a hot lid on top, then screw the band on tight. Following Ball blue book I pressure cook the meat.

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