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.