Quote Originally Posted by JeepGirl View Post
I first time canned venison this year, it was so good that my youngest
wanted his done in pints so he could heat and eat when ever...

ONION SOUP MIX (this is safe to can in pressure canner)

1/4 cup dried onions
2 Tablespoons beef bouillon (I used Wylers beef powder)
1/4 teaspoon onion powder
1/4 teaspoon parsley flakes
1/8 teaspoon celery seeds
1/8 teaspoon paprika
1/8 teaspoon black pepper

I put 1 Tablespoon soup mix in a pint jar with 1 Tablespoon water then pack with
Chunks of raw meat tight to with in 1 inch head space in jars.
Wipe rims clean and place sterilized lids and rings in place
then process 90 mins after 10 min steam escape at 11 lbs of pressure or depending on your elevation.
When done processing take out and let set for 24 hours then done to make sure it seals ok...

Just drain juice in a pan and make into gravy and add meat and heat or not just heat meat and eat...

you can also add raw meat, raw potatoes, raw carrots, 1 tablespoon water, 1 tablespoon soup mix,
to a quart jar pack tight to 1 inch head space and process for the 90 mins at 11 lbs pressure.
then you have a meal in a jar save juice for gravy...

You can also just pack raw meats with what ever spices you want salt and pepper its still turns out yummy and tinder...

You can also do this with cuts of beef its like roast right out of oven...
any Questions just ask ill try to get back to them as soon as I can.....
its my new way of storing meat its really good and falls apart...enjoy Sherry
Sounds good thanks for posting

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