Canned moose meat

"Editors Note: From the University of Wisconsin-Cooperative Extension, Safe Food Preservation: Meat, wild game, poultry, and fish are low-acid foods and must be processed in a pressure canner for the full time specified to destroy food-poisoning bacteria that might be present. Under no circumstances should you use any other processing method such as boiling water bath, microwave, or over canning. "
 
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Ready In:
4hrs 30mins
Ingredients:
4
Yields:
4 jars
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ingredients

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directions

  • In each hot sterilized quart jar put a layer of cubed moose meat, then add a layer of carrots and onion, sprinkle with 1tsp pickling salt, then fill remainder of jar with moose meat, pack this tight.
  • Cover with hot sterilized lids, screw bands on tightly.
  • Cook in canner for 4 hours of full boil.
  • Good luck maybe this will work for vennison.

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RECIPE SUBMITTED BY

I have recently moved to the country after many years in the city. I grew up on a farm, but have just started getting into the "country life" again. I love to pick the berries, crab apples and different items from my garden to can and preserve. To try new recipes is one of my passions. I love cookbooks and have close to 50 dating from the 50's. By trade I am a 1st Aid Attendant but am taking some time off.
 
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