Canned Venison Welcome to Cooking With SusieQ's Canned Venison Recipe with Canned, Corning, and Pickled Recipes. This recipe was sent to me by Vickie Waite Canned Venison, Boiling Water Method 1. Wash meat well with cold water and trim off fat. Fill jars with water.
Some people add a beef bouillon cube for extra flavor.
Soak new jar seals in bowl of hot water for at least 5 minutes to soften seals. Wipe rims of jar to ensure sealing process. Place seals and rings on jars and place jars in canner. Fill canner to cover the tops of the jars and turn on high heat. When water comes to a boil, reduce to medium heat and time for 3 hrs.