Canned meat

by kent ifland
(junction city, ks)

We use this mostly for deer, but works fine for Elk too. Use tougher portions of meat. Cube the meat up into about 1" cubes. Pack tightly to within 1" of the top of a pint canning jar. Add 1/4 teaspoon of powdered beef buillon and 1/4 teaspoon of canning salt. New flats should be prepped by immersing in boiling water. Remove flat from water, screw ring down snug. Put pint jars in pressure cooker and follow mfg instructions for amount of water. Process at 15# for 90 minutes.
Will keep without refrigeration. Dump a jar in with noodles for a quick elk & noodles meal. Use in stew or anywhere else you would used cubed beef.