Thursday, November 15, 2012

How to can deer meat

 I pack beef tips/stew meat into my jars up to the "neck".
 Then I add 1/2 teaspoon of salt to the jar.
 I place the lids and rings onto the jar and tighten.
I process the quart jars in my canner on 10lbs. of pressure for 90 minutes. I process the pint jars on 10lbs. of pressure for 75 minutes.
This last picture looks oddly colored because of the flash. :)

No comments: