In article >, "Ken"
> wrote:

> Planning on starting to can deer meat. Looking for tips, do's & don't's,
> experences you've had, (good & bad) and recipe's .. In an area where
> electric outages seem to claim a lot of freezer meat..

Cut into cmall shunks or cubes and pack raw meat into jars leaving 1 inch
headspace. I have added all kinds of stuff in the past to season. I like a
little salt and some onion and garlic powder, or maybe some mesquite steak
seasoning.

Process in a steam pressure canner at 15 pounds: 90 minutes for quarts and
70 minutes for pints. I think the Ball Blue Book says you can safely can
meat at 10 pounds, but I figure why take a chance?

I lost quite a bit of meat to a dead compressor this spring, so I quickly
learned to can to preserve what hadn't thawed yet. Nor I plan to can a
bunch this fall.

Buy your jars now before the stores quit stocking them.