Canned Venison - Continued

After you have six or eight jars filled, however many are going to fit in your pan of water, you can put the lid on and then the ring. Don't over tighten the ring, just tighten it enough to hold the lid on in the correct position.  Filling your pan with water, put the jars filled with meat into the water and then turn the heat on.

Once the water in the pan begins to boil, you will need to time this for three hours. you most likely are going to need to add more water to your pot of water while the canning jars filled with meat are cooking for three hours so you do need to be in the house somewhere while this is cooking. Adding warm water to the pot, it will come to a boil with the other water quickly.

After the jars have cooked for three hours, you can turn the heat off and leave it sit to cool off or you can put them on a rack to cool slowly on your counter. Be careful not to put the jars directly on a cold surface or your jars will crack or burst open.

You can use this meat anywhere from a day to a year later. You will find that you can use your canned meat beyond a year when you keep it in a cool dry place.

When you are taking the venison out of the canning jar, you only need to reheat it for about five minutes. Don't over cook or it will get rubbery like, and it won't be as tasty. Cooking it for a few minutes to heat it will speed up your dinner cooking time and you will have great food fast. Tastes just like beef, no gamey taste!