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
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