How to make it

  • boil your quart jars, lids and rings. keep hot while you cut up the deer meat into about 2 inch pieces.
  • in another large pot, pour the broth and keep hot but not boiling.
  • in yet another large pot, bring the meat just to a boil in water. Rinse off the "suds" to avoid solids settling in the bottom of the jars.
  • remove the jars and in them place a clove of garlic, 1 tsp salt, 1 tsp pepper , 1/2 tsp red pepper (optional)and a boullion cube.
  • pack your jars tightly with the meat, then cover with the broth leaving a 1/4 inch head space.
  • wipe the jar rims, place the lids and rings, tighten securely.
  • in a pressure cooker, cook for 1 hour and 10 minutes at 12 pounds of pressure.
  • let cool slowly.

Reviews & Comments 4

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  • labcat71 8 years ago
    yes lovebreezy. and it tastes just like a tender roast beef to me.
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  • lovebreezy 8 years ago
    Great idea, does this end up completly cooking the meat in the jars making it ready to eat?
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  • labcat71 8 years ago
    hi mrscoach. thanks for the comment and also, i'm not so sure about using canners on the newer cooktop stoves. another idea is to can outdoors with a propane cooker.
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    " It was excellent "
    mrscoach ate it and said...
    I started canning last year after losing so much food during a power outage. I really like seeing my work so nicely displayed in the pantry! Also helps having "fast food" at home...Great post! Hope others try it.
    FYI for new canners: the processing time and pressure needed depends on your altitude. Look it up to be sure; it's all online.
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