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canned venison stew

(1 rating)
review
Private Recipe by
Russ Myers
Necedah, WI

Each quart jar of stew should be enough for 2 large servings

(1 rating)
yield 1 Quart
prep time 20 Min
cook time 1 Hr 30 Min
method Canning/Preserving

Ingredients For canned venison stew

  • 1 lb
    venison (cubed)
  • 1 Tbsp
    ketchup
  • 1/8 tsp
    black pepper
  • 1
    beef bouillon, cube
  • 1 clove
    garlic, cut into small chunks
  • 1 1/2 tsp
    minced onion
  • 1 lg
    potato (cut into small chunks)
  • mixed vegetables

How To Make canned venison stew

  • 1
    Put your cubed venison raw meat in each quart jar, up about 1/3 of the way up then PACK it down by using the counter and tapping the jar down firmly on a dish towel till all the meat is packed down good. Note: Remove all the fat and tallow from your meat. The fat and tallow will absorb salt and cause your meat to spoil more quickly. Properly canned meat should last several years if left in a cool dark place.
  • 2
    Add your ketchup Add pepper, add your beef bullion cube Add the small chunks of garlic, and minced onion
  • 3
    Add your chunked potatoes , just remember to pack down after you add them so you will have room for your veggies.. Add your mixed veggies and again PACK DOWN on dish towel by tamping firmly on counter
  • 4
    Now it is time to put into your PRESSURE Canner that has the appropriate amount of water in the bottom (water to the mark) , put your scalded lids and rings on and bring to 10 pounds pressure then start timer for 1 hour and a half, do not take pet cock (weight) off when time is up.. leave it on turn off stove top and let the pressure drop on it’s own.. very important in canning
  • 5
    Once pressure has completely dropped open lid and using your canning lifter tongs, take out your jars and set on wood block , they will start sealing you will hear a ding.. for you first time canners make sure all of them seal on their own.. if you have one that does not.. it must be refrigerated.. let the others set overnight then you can store them.. Enjoy!
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