At 02:56 PM 9/3/97 -0700, Bill & Joy Heape wrote: >Brenda Hebert wrote: > >> Usually, beef was cut into cubes about one inch and >> packed into fruit jars and processed like vegetables. It was just >> beef, >> not steak or roast. The broth in the fruit jars made the most >> delactable >> gravy I have ever eaten. > > Does anyone have a recipe or directions on how to can beef as above? >Actually, I'd be interested in trying it on deer meat. Even those in my >family who didn't care for deer meat would eat my Grandma's venison >fixed this way. I believe she soaked it in a solution in a barrel >before canning it. She died in 1979 and the recipe is long gone (or >maybe she didn't use one!) > >Have enjoyed all these stories and PD expressions! Wouldn't you rather >be "befutzed" or "befuddled" any day than stressed? :-) > I've done up venison for at least 15 years now. For canning venison, I always pick the toughest nastiest pieces (like the bottom of the legs). Cut in chunks, approximately 1" square. Fill quart or pint jars with pieces of meat to withing an inch of top. (I've never pre-cooked them) Fill jar with water to within 1". Add salt (if desired) and a clove of minced garlic. (Deer meat ALWAYS tastes better with garlic) Process at 10# pressure for 75 min for pints, 90 min for quarts in a pressure canner. The meat will just flake apart and the gravy is terrific!!! Instant bbq-deerwiches when company drops in. Deer meat and gravy over mashed potatoes. MMMMmmmmm good! If you have any other questions just ask. ginseng@sssnet.com