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Canned Venison~ Caribou Or Beef

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CANNED VENISON~ CARIBOU OR BEEF
 Categories: Canning, Game, Jw, Meats
      Yield: 1 Batch
 
 
  Use the less tender parts usually reserved for stews. Cut into 1"
  cubes. In a stew kettle add boiling water to cover and simmer until
  just cooked through [no longer pink in the centre]. Pack hot, adding
  up to 1 tsp salt and 1/4  tsp fresh ground pepper per quart of meat.
  Cover to within 1/2" of the top of the jar with the cooking broth and
  add a small square of salt pork that has been partly rendered and
  still hot. Process at 10 lb. for 75 minutes for pints and 90 minutes
  for quarts.
 
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