Making Venison & Beef Shelf Stable - by Sunscape

When I'm gifted ground Venison every time my younger brother comes up from Virginia for a visit, it tends to add up in freezer space. I decided to brown up 8 lbs. of the Venison and 4 lbs. of grass-fed Beef and mix them together for canning.

I remembered that my grandmother always ground up some of the deer meat and processed it for the winter months. I decided to do the same with what I had on hand.

I drained the fat from the meat before putting it into pint jars, then I filled them with to 1" headspace with beef broth. Each jar got a teaspoon of Kosher salt too.

Once all the jars were filled, they got processed in the pressure canner for 90 minutes.

It worked out well using the pint jars which held a pound of ground meat each. Now, I will have it ready to use for tacos, chili, and probably goulash type meals.

It is being predicted that we will be having an extra harsh winter here in the Northeast. I will be processing different types of meals in a jar as well. At least I won't have to worry too much during any power outages. Having a stocked pantry gives me comfort knowing I have plenty of food for my family on hand.