Preparation Time: 10 minutes
Cooking Time: 30 minutes
Canning Time: 1 hour 30 minutes
Servings: 7
Ingredients :
1 tablespoon olive oil
4-5 lbs trimmed venison stew meat, 1-inch cubes
3 qts potatoes, 1-inch cubes
2 qts carrots, largely diced
3 cup celery, chopped
Optional: 1 ½ tablespoon salt
1 tablespoon thyme, dried
½ – 1 tsp black pepper
Optional: Garlic cloves
Water to cover
Directions :
1. Put oil in a stockpot, large, and brown meat cubes.
2. Add veggies and all seasoning leaving out thyme and garlic cloves for later use.
3. Pour water, boiling to cover the mixture. Boil the mixture altogether.
4. Now place thyme and cloves directly into quart jars.
5. Scoop hot venison stew into hot quart jars. Leave 1-inch headspace.
6. If needed, remove air bubbles by adjusting the headspace. Wipe the rims of the jars using a clean damp towel.
7. Now apply the 2-piece metal caps.
8. Process pint jars in a pressure canner for about 1 hour 30 minutes at 11 pounds pressure if using a dial gauge canner or 10 pounds pressure if using a weighted gauge canner.