Pressure Canned Venison Stroganoff
With this pressure canned venison stroganoff, you can create a wonderful base for a simple yet impressive dinner.
Servings: 7 quarts
Equipment
Ingredients
- 10 ½ cups cubed venison stew meat (about 5 pounds)
- 3 ½ cups chopped onion
- 2 cups dried mushrooms diced small
- 7 cloves garlic minced
- 16-18 cups beef stock
- ¼ cup seasoning mix see note
Instructions
- Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. Check the seal and center vent of your lid the canner. Set aside.
- Heat beef broth just to boiling, and then reduce to a simmer.
- Season prepared meat with seasoning mixture. Using a canning funnel, stuff jars with 1 1/2 cup of raw meat each. Add ½ cup diced onion, ¼ cup dried mushrooms, and 1 minced garlic clove.
- Ladle simmering beef broth over the meat and vegetables, filling the jars to about just to the bottom rim of the ring.
- Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight.
- Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar).
- Process quart jars for 90 minutes at 10 pounds. If your altitude is greater than 1000 feet, use 15 pounds. Follow the directions of your pressure canner or see the more detailed directions in the notes.
Notes
Seasoning Mix: We keep a seasoning mix on hand at all times that is 1 part each of black pepper, dried minced garlic and dried minced onion and 2 parts kosher salt. I usually do 1/4 cup each of the pepper, garlic, and onion, and just shy of 1/2 cup kosher salt. You can use as little as a few tablespoons up to 1/4 cup for 5 pounds of meat.
Additional Canning Directions:
Place the lid on the canner and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft.
Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 75 minutes and quart jars for 90 minutes. Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars.
Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 75 minutes and quart jars for 90 minutes. Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars.