Canned Venison, Caribou or Beef

Title:
Canned Venison, Caribou or Beef

Yield:
1 Batch

Categories:
Canned,
Game,
Meats




Ingredients:









 Use the less tender parts usually reserved for stews. Cut into 1"


 cubes. In a stew kettle add boiling water to cover and simmer until


 just cooked through [no longer pink in the centre]. Pack hot, adding


 up to 1 tsp salt and 1/4  tsp fresh ground pepper per quart of meat.


 Cover to within 1/2" of the top of the jar with the cooking broth and


 add a small square of salt pork that has been partly rendered and


 still hot. Process at 10 lb. for 75 minutes for pints and 90 minutes


 for quarts.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/caribou.zip