Step By Step On How To Pressure Can Venison!
- 7 years ago
Note! If your using Northern Pike. always freeze the fish \r
first at below zero for at least 60 days to kill all the parasites!\r
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Recipe: With latest times and updates!\r
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Cube up meat and fill pint jars half full. Add 1/2 tsp. canning salt \r
in each jar, then fill the rest of the way up until meat is about 1/2 inch from the top. You can also add pepper or cajun seasoning as well.\r
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Add 2 tbsp. beef broth in each jar / pack well. Clean the top rim on all jars. Place lids that have been in hot water on top and tighten rings on just until slightly snug. \r
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Place jars in the pressure cooker and fill with water up to about an inch and a half from the top of the jar. Add 1 tbsp. vinegar to the water to make your jars come out clear. Put on the lid and place on the stove on high heat. Do not put the weight on top until steam has started spraying out for about a minute. Place the weight on top (with a mit)and it will take 15 to 30 minutes for it to start rocking. \r
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When it starts to rock and spit steam reduce heat to medium.\r
Cook for 75 minutes for pints (90 minutes for quarts) and then turn it off and let it cool completely before removing the weight or opening the lid. Check all seals. Place jars that dont seal in the frig and eat in the next 3 days. \r
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Have fun. Enjoy! \r
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Important Notice! \r
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We always thought that when folks subscribed to our channel that they automatically got notified when we posted a new video… \r
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They only send out a notice about new videos from time to time. \r
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If you want to be notified when we post a new recipe its easy!\r
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Hope this was helpful! \r
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Thanks again for watching! Steve / Sheila / Shotgun Red
first at below zero for at least 60 days to kill all the parasites!\r
\r
Recipe: With latest times and updates!\r
\r
Cube up meat and fill pint jars half full. Add 1/2 tsp. canning salt \r
in each jar, then fill the rest of the way up until meat is about 1/2 inch from the top. You can also add pepper or cajun seasoning as well.\r
\r
Add 2 tbsp. beef broth in each jar / pack well. Clean the top rim on all jars. Place lids that have been in hot water on top and tighten rings on just until slightly snug. \r
\r
Place jars in the pressure cooker and fill with water up to about an inch and a half from the top of the jar. Add 1 tbsp. vinegar to the water to make your jars come out clear. Put on the lid and place on the stove on high heat. Do not put the weight on top until steam has started spraying out for about a minute. Place the weight on top (with a mit)and it will take 15 to 30 minutes for it to start rocking. \r
\r
When it starts to rock and spit steam reduce heat to medium.\r
Cook for 75 minutes for pints (90 minutes for quarts) and then turn it off and let it cool completely before removing the weight or opening the lid. Check all seals. Place jars that dont seal in the frig and eat in the next 3 days. \r
\r
Have fun. Enjoy! \r
\r
Important Notice! \r
\r
We hope you subscribe to Cooking with Shotgun Red\r
\r
\r
\r
\r
We always thought that when folks subscribed to our channel that they automatically got notified when we posted a new video… \r
\r
They only send out a notice about new videos from time to time. \r
\r
If you want to be notified when we post a new recipe its easy!\r
Once you subscribe to our channel look next to the checkmark where you subscribed, you will see a bell or a star.. Click on that bell and a box will open up that says:\r
\r
“Send me all notifications for this channel” \r
\r
If you check that box, then hit save you will you be notified when we post a new video. P.S. You can un-check it at any time as well.\r
\r
\r
\r
\r
Hope this was helpful! \r
\r
Thanks again for watching! Steve / Sheila / Shotgun Red