Canned Venison Recipe - salt

Method

• Clean and sterilize the jars by putting them in a hot oven to heat for 10 min.
• Boil the lids in water for 5 min to soften the rubber seal.
• Trim all fat and any bone from the venison.
• Cut into pcs which will fit into the jars.
• For every250 millilitres of meat add in half a tsp.
• of salt.
• Leaving a small amount of space at the top, seal the jars and cook under pressure for 90 min.
• Preparation is easy
• Yield: 12 half-lb.
• jars