Who cans their venison?

[lokidog]

Hot packing is cooking it before placing it in the jar.  It can help shrink the meat so you get more in the jar.  I think you have to add water/stock as much of it cooks out of the meat when done ahead of time.  It is easier IMO to do the cold pack.  I think the recipe I used called for about 1.5 pounds per quart jar.

FL Native, it does not effect the taste, it is simply like slow cooking as far as what it does.  You can also pressure can tuna, salmon, and other seafood as well.

[Turner89]

Grew up on this stuff , makes great sandwich spread . Drain liquid,chop with food processor (or just mince with fork), ad mayo, horseradish, onoion etc. to taste .

 I didn't grow up with canned venison, but I wish I had. I love it on sandwiches

[mossyhead]

I can mine with chicken stock( 2 tblsp.) and taco seasoning ( 1.5 tblsp) per pint jar. 11 pounds for 90 minutes and you have seasoned meat to use in a variety of dishes. Enjoy!!!

[steeleywhopper]

Dredge in flower, salt, pepper. Brown in hot skillet, add au-ju to the jar and then can.

[Axle]

Just had canned venison that I canned a few years ago. Made it up as a taco dish. So good!
I've had canned venison that sat in jars up to 10 years and it was still good. Don't know exactly how long it will last but 10 years is an incredible amount of time.
Canning it will preserve it much longer compared to a power outage that could ruin it if it is all in the freezer. Power outages are going to occur more often in the near future. Just say'n..........
Be prepared folks.