Simple Venison Canning Made Easy
Ingredients Needed
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1 pound cubed lean venison
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1 teaspoon minced garlic
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1 teaspoon salt
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¼ teaspoon ground black pepper
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4 slices onion
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1 tablespoon minced green bell pepper (Optional)
Instructions
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Check the pint-sized jar for any cracks. Submerge the jar in simmering water for 5 minutes. Wash a new lid and ring in warm, soapy water.
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In a large mixing bowl, combine venison, garlic, salt, and pepper, tossing well to mix.
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Pack the venison mixture into the sterilized jar along with the onion and bell pepper. Use a clean damp cloth to wipe the jar rim, then secure the lid and ring.
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Place the jar in a pressure canner filled with water according to the manufacturer's guidelines. Cover and bring to a boil, leaving the pressure valve open. Once boiling, cook for 5 minutes before sealing the pressure valve. Set the pressure to 10 psi and lower the heat to maintain that pressure. Process for 75 minutes, keeping a close eye on the gauge to maintain the pressure. After 75 minutes, turn off the heat and allow the canner to cool until the pressure gauge reads 0 psi.
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Once the pressure has dropped and it is safe to open the canner, carefully remove the jar and set it on a cooling rack. The jar will seal with a popping sound as it cools; if it does not seal, refrigerate it. Properly sealed jars can be stored in a cool, dark place.
Nutritional Information (per serving)
| 128 | Calories |
| 3g | Fat |
| 2g | Carbs |
| 23g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 128 | |
| % Daily Value * | |
| Total Fat 3g | 3% |
| Saturated Fat 1g | 5% |
| Cholesterol 86mg | 29% |
| Sodium 610mg | 27% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 0g | 1% |
| Total Sugars 1g | |
| Protein 23g | 47% |
| Vitamin C 3mg | 4% |
| Calcium 10mg | 1% |
| Iron 4mg | 19% |
| Potassium 205mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5