Started canning venison in 22' with a new All American pressure canner.
Dry pack 1" head room and 1/2 tblsp of salt in pints and 1tblsp in quarts.
Very good, flavor, and tender.
Works great in soup, fajitas, over rice with brown gravy ...
Major plus is the fact that it will keep a LONG time without electricity dependence.
Just bought another 20lb. bag of white rice this morning to store in mylar bags with oxygen absorbers, you know, just because...
