I have some left over bulk packs of boned/trimmed venison that I vac'd last Nov.
I think I'd like to try canning so that I have tender/easy stroganoff or shiite on a shingle fixins, etc.
Any tips/tricks? Just salt/pepper and pressure can?
I think I'd like to try canning so that I have tender/easy stroganoff or shiite on a shingle fixins, etc.
Any tips/tricks? Just salt/pepper and pressure can?