Canned Meat

Canned meat is the best way of preserving foods without freezer burn and thawing! When we process a whole deer, we love making canned venison, it's very similar to beef but much leaner. Canned meats can be made from chicken, pork, beef, or any other cut of meat. Once you have meat in a can, you can make so many recipes! This is the complete guide for canning meat and ways to use it!

📝 Ingredients

• 13 pounds beef or Venison** ((cut into 1.5-inch chunks) )
• 3 heads garlic ((peeled cloves and crushed))
• 4 1/2 Tbsp sea salt
• 2 Tbsp black pepper
• 1 3/4 cup palm fruit shortening

👨‍🍳 Instructions

1. 1--- Directions: ---
2. 2prep jars: Wash and clean the jars with warm soapy water. Dollop 1/4 cup of shortening into each jar and set aside.
3. 3season meat: Season the meat with garlic, salt, and pepper, and mix well with your hands.
4. 4Assemble jars: Pack the meat up to the headspace and push down the mixture with the end of a wooden spoon to let out any air pockets and pack the meat down. Tightly shut the jars.
5. 5pressure can meat: Pour 3 quarts of water into a 23-quart pressure canner. Place the jars in and process the jars at 10 pounds pressure for 90 minutes.
6. 6cooling jars: Turn off the heat and allow the pressure canner to depressurize until the gauge is at zero. Open the canner and remove jars with a jar lifter then tightly shut each jar with a kitchen towel. Let cool for 24 hours.