You’ve had a successful hunt. You have carefully field dressed and cared for your meat. The choicest cuts are wrapped and frozen. Tenderloins are just waiting for that perfect marinade. Jerky has been seasoned, dried and ready for snacking on the next outing. So what else is missing? Home canning.
There are several reasons I have grown to love canning the venison and elk that my guys bring home:
1. Canning frees up freezer space for other things.
2. Pressure canning can make the less tender cuts versatile.
3. Home canning meat means jars of meat on the shelf ready to go at a moment’s notice. No defrosting time. Ever tried to defrost an elk roast quickly in the microwave because you forgot to take it out earlier? Doesn’t work so well. (Ask me how I know!) Continue reading