From Field To Pantry: How To Can Game Meat Step By Step скачать в хорошем качестве

From Field To Pantry: How To Can Game Meat Step By Step

I'm BACK! In this video I'll show you step by step, how to can game meat so you can turn it into tender, shelf stable meals that are ready anytime. Ingredients Venison, cubed Salt Garlic cloves Chopped onion ¼ tsp of dried thyme (optional) Step-by-Step Trim the Venison Remove all of the fat, Silver skin, and connective tissue. Cut meat into 1–2 inch chunks. Prepare Jars Wash jars in hot soapy water and keep warm. Simmer lids in hot water. Put the seasonings in the bottom of your jars. 2-4 cloves of garlic 1 handful of chopped onion ¼ tsp of dried thyme (optional) 1 tsp of Salt (For pint jars half the ingredients) Pack raw venison cubes tightly leaving 1 inch headspace. Do not add water (the meat makes its own broth). Wipe jar rims with vinegar or hot cloth. Add lids and screw bands finger tight. Load Pressure Canner Add 2–3 inches water to the pressure canner. Place jars on the rack. Lock the lid. Bring to a boil until steam flows steadily. Vent 10 minutes, then add the weight. Processing Time For Quart size jars cook for 90 minutes For Pint size jars cook for 75 minutes Cool Down Turn off heat and allow the canner to depressurize naturally. Remove jars and let them sit 12–24 hours without touching. Link to my cookbook below, https://www.amazon.ca/Cook-Eat-Flavou... The Facebook page, https://www.facebook.com/profile.php?...