Pumpkin - Cubed
Wash, remove seeds, cut into 1-inch- wide slices, and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water.
Caution: Do not mash or puree.
Fill jars with cubes and cooking liquid, leaving 1-inch headspace.
Adjust lids and process
Pints 55 min 10 lbs
Quarts 90 min 10 lbs
Turkey stock
Put carcass in the pressure canner for 3 hrs @ 15 lb to extract everything. Strain bring to a boil put in jars and process in canner for 20 min pints 25 min quotes @10 psi.
Pressure canner
Clean glass canning jars. Always inspect the jars for any nicks
Clean canning lids
Clean canning rings
White Vinegar
Ladle
Canning funnel
Jar lifter
Tool to remove bubbles and headspace tool
Ground Venison
Canning or sea salt
Beef Broth
Instructions
1. Freshly butchered venison should be properly aged at least 12 hours before canning.
2. Prepare canning jars by heating jars, and keeping them warm until ready to fill.
3. FOR HOT PACK: Remove excess fat, sinew, and silver skin. I recommend grinding using the
largest grinding plate. Ground venison cooks down quite fine.
4. Cook ground venison at least two-thirds of the way to doneness (rare).
5. Strain any excess fat and rinse with hot water.
6. Prepare your broth.
7. Fill the jar with ground venison. Leave 1" headspace.
8. Add broth, leaving 1" headspace.
9. Add salt if desired. 1 tsp for a quart, 1/2 tsp for pints.
10. Remove air bubbles.
11. Clean the rim of the jar with a paper towel moistened with white vinegar.
12. Add a NEW metal canning lid.
13. Secure finger tight using a metal ring.
14. Pints are processed for 75 minutes. Quarts are processed for 90 minutes.
From https://kowalskimountain.com/canning-ground-venison/#recipe
Remove all fat from meat
Cut into 1 in cubes
Soak in a salt brine (1 TBS per quart) for one hour.
Drain and Pack cubes tightly into clean jars.
Add 1/2 bullion cube per pint; 1 bullion cube per quart.
Add 4 slices of onion per pint 8 per quart.
Do not add any water in jars.
Clean jar edge, add ring and top, and turn to fit snugly- not tight.
Add jars to canner
Process at 10 pounds pressure: 75 minutes for pints; 90 minutes for quarts.
Remove canner from heat and let jars cool slowly out of draft with weight left on canner
