Pressure Canning Basics
Learn about pressure canning basics from this Michigan Fresh fact sheet.
FILE DOWNLOADLearn about pressure canning basics from this Michigan Fresh fact sheet.
FILE DOWNLOADChoose quality chilled meat. Remove excess fat. Soak strong-flavored meat for 1 hour in the refrigerator in a brine solution containing 1 tablespoon salt per quart of water. Rinse. Remove large bones. Hot-pack: precook meat until rare by roasting, stewing or browning in a small amount of fat. Add 1 teaspoon of salt per quart jar, if desired. Fill jars with pieces of venison and add boiling broth, meat drippings, water or tomato juice, leaving 1 inch headspace. Adjust lids and process, using information in Tables 2 and 3.
Table 2. Recommended process times for strips, cubes or chunks of meat in a dial-gauge pressure canner.Table 3. Recommended process times for strips, cubes or chunks of meat in a weighted-gauge pressure canner.October 1, 2017
Michigan Venison describes proper methods to harvest, dress and cut venison.
FILE DOWNLOAD