As if it weren't hot enough outside, I figured I may as well try to get the temperature inside the house a cozy 80 plus degrees. What better way to accomplish this than to start canning!
Got the water in the pressure canner and another pot of water going on the stove, then washed my jars, bands, lids and got out the funnel thingy and jar lifter.
In each quart jar, I put a single beef bullion cube and a clove of garlic. The last time I canned venison I only put in a clove of garlic, but a friend said this is how she did it so I figured I'd try it this way. Since there's a bullion cube in the jar, it makes a stronger broth and you can make a gravy using that broth and corn starch or a roux.
Once the water started boiling, I added the chunks of venison to the quart jars and poured in boiling water (from the other pot, not the canner) to an inch of the top of the jars.
Once the jars were filled, I poked around in each jar using a chopstick to release any trapped air bubbles in the jar. Wiped the jar rims, put the lids and bands on and tightened them up.
Into the pressure canner they went and I put the lid on and locked it on.
And since I was just milling about the kitchen anyhow, it seemed like a good time to make some cookies. Multitasking, you know.
Once the hour and a half was up, I moved the canner off the burner and let it vent until all the pressure was out. I actually don't know how long it took as I left the house for a while, but I'm assuming it's close to a half hour. When I got home, the canner had cooled down and the pressure had vented. I lifted the jars out and let them cool on the counter top:
|Hmmmm. Only four quarts of canned meat. And I was hoping|
to stock the shelves instead of the freezer this year. Guess I have
a lot more canning to do.