"Ken" > wrote in message
...
> 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 1" cubes, and put into pint jars. I like to add a teaspoon of salt
per jar (makes better midnight snacking target) fill to about an inch from
top, no added liquid. (raw pack) We process at 11# for 70 minutes IIRC.
You can add ketchup, soy or teriyaki sauce if you care to, but just a bit of
salt is all we like.
Check time and pressure for your altitude.
If you add salt, make sure it's canning salt, not iodized table salt, or
plain salt.(still has anti caking agent added).

Mark

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