Canned Deer Meat <
Cube enough deer meat to fill a 10” skillet pretty full.
It will shrink as it cooks.
Sprinkle with salt, pepper and about 1/3 of a bottle of Worcestershire Sauce.
Cook long enough to shrink it down, don’t really brown it.
Ladle into pint jars, no more than ¾ full.
It should fill about 9 jars.
Split the juices in the skillet between the jars, and then fill each to within ½ inch of the top with boiling water.
Wipe rims; apply canning flats and rings as per normal process.
Can in a pressure canner for 90 minutes at 15 pounds.
Submitted By: Plugger from IA on 2006-12-18