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Old 11-02-2008, 07:26 PM   #11
Assistant Cook
 
Join Date: Oct 2008
Posts: 15
Canning venison is what influenced me to can. I started last year. I use the raw pack method. I made venison stroganoff last week with egg noodles and sourcreme and mushrooms and it was great! I soak my meat for an hour in brine after cutting it, then rinse it and pack it in the jars. I add hot water to the proper headspace and process.

Once you have a pressure canner you will discover all kinds of stuff you can can. I like to do beans (dried and soaked) and other meats like chicken. I also have done ground venison but cooked it first, put it in jars and filled the space with tomato juice. I just tried this for the first time last week, still haven't tasted it yet. I should be testing some this coming week, I'll post an after action report.
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