HOW MANY POUNDS IN PINT RECIPES

Steps:

• Remove all fat from meat.
• Pack cubes tightly into clean jars, using a knife handle or handle of wooden spoon to get out any air pockets.
• Add 1 tsp salt per pint; 2 tsp salt per quart.
• Do not add any water in jars.
• Clean jar edge, add ring and top, and turn to fit snugly- not tight.
• Add jars to canner and 2 to 3" of water.
• Process at 15 pounds pressure: 75 minutes for pints; 90 minutes for quarts.
• Remove canner from heat and let jars cool slowly out of draft with weight left on canner.
• Do not put canner under cool water to cool it.
• Just go to bed and leave it over night, removing the jars from the canner the next day.
• Remove jars from canner and wash off sides of jars with soap and water to remove any broth or oil, if needed.
• If any jar doesn't seal properly, just put its contents into a zip-lock freezer bag, label and freeze.
• Do not re-process.
• This keeps well for 2 years.
• Note: A hot-water bath is not adequate for processing meats.
• You can use fresh or frozen (thawed) venison for this recipe.
• If using frozen venison, let it thaw slightly, cut into cubes, and then let it thaw completely before packing into jars.

Steps:

• Prepare a water bath canner.
• Peel and halve pears.
• Core pears, using a small measuring spoon to scoop out the core.
• Slice if desired, or leave as halves.
• Place prepared pears in a bowl of cool water with a splash of lemon juice added to prevent browning while you work.
• Once pears are prepared, bring a pot with the canning liquid of your choice to a boil on the stove (see note on canning liquids).
• Add the pears and cook for 5 minutes, until the pears are fully heated through.
• Pack the pears into canning jars leaving 1/2 inch headspace. Ladle canning liquid over the top of the fruits maintaining a 1/2 inch headspace.
• De-bubble jars, do any final headspace adjustments, and then cap with 2 part canning lids.
• Process the jars in a water bath canner for 20 minutes for pints and 25 minutes for quarts. (Recipe is written for a 7-quart canner batch below 1000 feet in elevation, see notes for other batch sizes and elevations.)
• Once the canning time is complete, remove the jars to cool on a towel on the counter. After 24 hours, check seals and store any unsealed jars in the refrigerator for immediate use.