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Canning Deer MeatCanning Deer MeatCANNING DEER MEAT This makes even the tougher parts of the deer tender. Cut the meat into chunks and pack it into clean, hot jars. Add 1/2 teaspoon salt to each quart. Do not add water. It will cook |
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Canning MulletCanning MulletCANNING MULLET Dissolve 1 cup of salt in a 1 gallon cool water to make brine. Cut fish into jar length pieces. Let stand 1 hour in brine; drain. Pack into hot pint ball jars. Skin side next to glass, leaving 1 |
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Canning TroutCanning TroutCANNING TROUT Scale trout with metal scouring pad. Fill sterilized jars with pieces of trout (measured to fit jar) as full and tight as you can, up to neck of jar. Add to each jar on top of fish (pint jars - wide mouth preferably): 1 tbsp. ketchup |
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Venison CanningVenison CanningVENISON CANNING Cube venison Beef bouillon Onion Garlic Jars and lids Mix bouillon as directed. Put small clove of garlic in sterilized jar with small slice of onion. Put cubed venison in jars and add |
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Added: Fri Oct 11 2002 |
Vera's Mince MeatVera's Mince MeatVERA'S MINCE MEAT 2 1/2 lb Beef 2 1/2 lb Pork 2 lb Raisins 1 1/2 lb Apples 1 lb Dried apricots 1 lb Dried peaches 1/4 lb Citron 2 ts Cinnamon 1 ts Cloves 1 ts Spice 1 1/2 c Brown sugar 1 c Cider Grind |
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