Sure,
We do all pint jars (narrow mouth seem to work better) and we have a large canner (Nyberg Ace) that we can double stack the pint jars in, about 19 per batch.
One pint is perfect for the bride and I over potatoes or big noodles (kind of like a stroganoff).
This is how we mix it,
One boned and cubed deer (we remove all silver skin and fat)
2 Tbsp of white vinegar
9 cups of broth
3.5 lbs of beef roast (cubed)
3 tsp of season salt
1 tsp cracked black pepper
6 capfuls of Au Jus
Canning salt
Combine in a LARGE stockpot, 9 cups of water, 9 buillion cubes, the cubed deer and roast (for a little fat) season salt (Lowrys) pepper and Au Jus, we use Johnnys, no msg.
Bring to a low rolling boil, once it starts boiling, boil for 15 min.
Jar/Canner Prep
Was and dry all your jars (you'll need about 23pints for one deer) place in oven @ 200 degrees till hot, place your rings and flats in seperate saucepans and bring to boil then turn down to warm. Clean your canner and check to make sure gauge hole is clean, remove rubber gasket and inspect for cracks, wipe with light coat of veg oil, remove popoff vavle and inspect again very light coat of veg oil. Put about 1 1/2" of water in canner and add your vinegar (keeps the white scale down) place on burner and start bringing the water up to boil.
Give yourself plenty of room, and having a couple people for the next step helps, FIRMLY pack hot meat into jar add 1/2 teaspoon of canning salt, with a ladle, fill jar with the broth and leave yourself about 3/8" headspace. Wipe rim clean and place flat, screw on ring and I like to Use the SGR method of barrel installing for correct tension of the ring, just a quick snap. Place in canner and repeat.
Some things that we've tried : 1/4 up a Jalopeno and add to jar before meat (oddly did not add any spice to jar but had a pepper smell when warming up)
1/4 up white onion and add 1/4 of the onion to a jar, now that was tasty.
Once canner is full and lid is installed leave the pressure wobbly thingy off . Let the canner exhaust steam for about 10min or untill it clears up, install wobbly thingy bring your pressure (for our part of the country) up to 11lbs maintain pressure for 75min. Shut stove off and let canner cool down slowly, when the pressure gets down to about 3-4lbs, I tip the wobbly thingy to release the remaining pressure. Remove jars and place in an area were they can remain untouched for 24hrs. Store in cool dry place out of direct sunlight and enjoy all year, seems like when you run out it just about time to go hunting again!
I like to open a jar and dump into sausepan, in the jar put in a couple tbsp of flour 4oz of water and use one of those inline blender thingys (you can tell i'm not up on my kitchen termanology) mix to a thick white sauce, pour into saucepan and it thickens it up to a nice gravy. Heat till the gravy thickens and place over a lightly buttered whole grain toast....
Other uses for the product,
Add to veg stew or soup...yum.
Good luck and enjoy.
