1 hour 15 minutes
Processing method: Pressure Canning
Processing time: Process pints 1 hour 15 minutes, quarts 1 hour 30 minutes (adjust for altitude)
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
- 6 Pounds Venison
- 6 teaspoons Salt
- 3 Tablespoon Onion (diced)
- 6 Cloves of Garlic
- Prepare jars, lids, and pressure canner.
- Cut your venison into 1 inch cubes while trimming off as much fat as possible. Next dice your onions and cut your garlic into cloves.
- Add a garlic clove and ½ tablespoon of diced onions in the jar then tightly pack your venison into your jar, leaving 1 inch of headspace. Sprinkle in your ½ teaspoon of salt on top. Remove any air pockets, wipe the rims clean, and seal with your Denali products.
- Place the jar into pressure canner filled with water according to the manufacturer's directions. Turn burner on medium high. Let the pot release steam for 10 minutes. Place the weight on the vent. You'll need a 10 pound weight under 1,000 ft and 15 for over 1,000 ft. When gauge comes to proper psi (pounds per square inch), for your elevation above sea level, begin your timer. (Check above for altitude chart).
- Process pint jars for 1 hour 15 minutes or quart jars for 1 hour 30 minutes. When the processing time is complete, turn off the heat and let the canner depressurize naturally, remove the jars, and let them cool completely. Date, label, and store in a cool location for 12 to 18 months.
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