canning venison stew

Canning venison stew is a great way to preserve your harvest and provide meals for your family later…without taking up room in the freezer.

4-5 pounds venison
1 tablespoon oil
3 quarts cubed & peeled potatoes
2 quarts sliced carrots
3 cups chopped celery
3 cups chopped onions
1½ tablespoons salt
1 teaspoon thyme
½ teaspoon pepper

Cut meat into 1½-inch cubes; brown in oil.  Combine meat, vegetables and seasonings in a large saucepot.  Cover with boiling water.  Bring stew to a boil.  Ladle hot stew into hot jars, leaving 1-inch headspace.  Remove air bubbles.  Adjust two-piece caps.  Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner.

Note:   You can also use beef stew meat in this recipe.