Originally Posted by DW7
Originally Posted by APDDSN0864
Originally Posted by deflave
Canning meat was a big game changer for us. IMO the easiest and most practical way to process a lot of game.


Yup. Put your spices, if any, on top of the meat in the jar and process for 110 minutes at 10psi. It will keep for years.

We made moose meat brats one year and couldn't get enough fresh casings so we canned about 25 lbs of it. Came out great!

Ed



Those numbers change with altitude. Just FYI.


Yes they do!

USDA says 90 minutes for quarts at sea level, but we do all meat and fish for 110 minutes using 10# weight, so altitude doesn't come into play. Just remember one setting and go for it!

Ed

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