Quote:
Originally Posted by Langley Ranch
Hi Carolyn, you have probably been canning your venison by now, but if you need tips I always read through Jackie Clay's common sense advice before I do it. Here's a link. http://www.backwoodshome.com/you-can...your-own-meat/
Many will tell you its not safe to home process meat in a pressure canner. That's hogwash. You have to be careful of course but if I can do it, anyone can.
I do venison in chunks, cutlets, and meatballs in both broth and tomato juice. I also put up chilis and soups.
Congrats on your deer!
erin  |
Good page there, I thought, until the end. The author says you are supposed to bring the meat to boiling for 15 minutes after you open the can.
Shouldn't the meat be able to be eaten cold? It has already been cooked for 75+ minutes at 240F/10psig.