Canning Venison/ Deer

Okay, so I need room in my freezer...so I canned a lot of the deer...It is so-oooooo good canned anyway. I think I'll just keep the tenderloin in the freezer for grilling this summer and can everything else.

See the chilli canning post for the steps to beginning your canning....  and then prepare your deer meat by washing several times and I soaked it overnight in salt water as well. 

Once you have your area prepped with the canning tools you can begin by adding your meat to the jars..

I added 1/2 tsp. salt and 1/2 tsp red crushed pepper to these jars

Process quarts 90 minutes and pints 75 minutes at 11 pounds pressure

And there you have it...canned deer meat that is simply awesome!