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Sure. Very very easy canning project.Cut your bear meat into cubes a bit larger than you want to eat later.Meat can have silver connective tissue, but remove any heavy tendons etc...Meat can have some fat on it. Obviously no hair allowed. Pack bear meat into room temp clean jars, no closer than 1" from the top of the jar.Add nothing to meat.Wipe top lip of jar with a clean rag, remove all moisture or any other residue from lip.Lay your lids in smoking hot water for five minutes.Place a lid onto each jar, lightly screw down the lid band, not too tight.Gently lower jar into your pressure canner. I prefer to add water to canner, so that jars are half way in water, half way not...Seal up your canner, bring the heat up.Pressure can your meat at 15lbs for 90 minutes. Let canner depressurize naturally, don't hurry it. Later, when cooled down, remove canner lid and inspect jars.All jar lids should be sucked down (depressed).Any jar with a lid that is bulging upward should not be shelved, but rather placed in the refrigerator once it has cooled, as this jar did not seal well in the canner. This is OK, and a nice treat for you. Eat it in the next week. Be sure to label your bear meat with the month and year that you canned it. Enjoy NOTE: It is never advisable to take pressure canning instructions from the web or guys like me. Get a good pressure canning book and follow those instructions... [/quotI just learned last year and I leave the jars to cool on a towel for 24 hours after I take them out of the canner, also note the lids will pop around and this is also normal, also different canners call for different pressures and times
Let me know how that turns out Cory. Good idea!