Mtn Lion, Deer, or Elk they all taste amazing canned. Super tender, very flavorful, moist, succulent meat that will turn even the most picky of meat eaters. Not to mention no need for the second freezer keeps at room temperature for years. Put it in tacos soup, sandwiches, sloppy joes, pizza you name it! It’s a lot cheaper than having the butcher turn your kill into pepperoni sticks.
Cut meat into small one or two inch squares
Fill jars 1/2 to 2/3 full of meat then fill to top of meat with water
Add desired amount of seasoning quart jars I recommend 1 tblspoon of salt and one of pepper
Wipe seal with white vinegar, apple cider or alcohol
Place jars in canning pot on rack fill over canning jars with water.
Step 6 place lid on pot and start heating but leave pressure valve open.
Once valve that is open starts steaming close valve and build pressure to 10 psi if 1000 feet of elevation or lower and 15 psi if over 1000 feet.
Small canning jars 60 minutes.
Large jars 90 minutes
Closely monitor pressure and maintain the correct psi
Once time is up shut off heat and open steam valve. If done correctly pull cans out set on counter and you will hear them pop which is the sealing and means you’ve done well!