Preparedness discussion
Canned Venison
Food storage is not just about stacking cans and hoping for the best. It is about having meals ready when stores are empty, power is out, or money is tight. One of the best ways to preserve meat is pressure canning deer meat. Simple canned deer meat recipe: Cut venison into 1-inch chunks. Pack raw meat into clean hot jars. Add 1 teaspoon of salt per quart if desired. Do not add liquid, the meat makes its own juice. Wipe rims, add lids and rings, and pressure can at the proper pressure for your altitude. Process pints for 75 minutes and quarts for 90 minutes. When it is done, you have shelf-stable meat ready for soups, stews, tacos, rice, and more. Always use a pressure canner for deer meat. Meat is not safe for water bath canning. Food storage means security. A stocked pantry and preserved meat can make a hard time a whole lot easier. Do you store food already, or are you just getting started?