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Part 5: Canning the Beef/Venison Canning the Beef/Venison is not difficult but you still have to follow certain basic rules when canning. 1) Fill the jar to 1” headspace with meat, packing fairly tightly 2) Add liquid (broth or water) to 1” headspace, then remove air bubbles, and if needed add additional liquid to 1” headspace 3) clean rims, add lid, place ring to fingertip tight 4) make sure pressure canner is prepped by following manufacturer directions 5) place jars in canner. 6) set canner l
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This week, I’ve been grinding venison for burger and canning the rest (and this works with other meats too). It’s one of the easiest and most satisfying ways to stock up for the winter - shelves full of hearty meals ready to go when you need them most. 🧡 The first time I canned meat, I thought it had to be complicated. But it turned out to be much easier than I ever imagined. And the flavor? So good! If you’d like to give it a try, I’ve gathered all my canning meat recipes in one place for you
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