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Chevon can be canned successfully. It’s great to have on hand for a quick meal. Put it in a microwave dish, pour on some BBQ sauce and heat and serve. It’s that easy; it’s that great!
You must use a pressure canner for canning meat for health safety reasons. Brown chunks of meat in a little shortening or oil. Add seasonings such as onion, garlic, peppers or salt and pepper to taste.
You do not need to cook the meat until it is done. Just enough to brown lightly and sear the edges to seal off the juices.
Pack hot into clean jars, leaving a ½ inch space from the top. Wipe the tops and edges of the jars with a clean cloth. Put on lids and rings, then tighten down.
Place jars into pressure canner, add water to a depth of 2-3 inches, put on pressure canner lid and process at 10 pounds of pressure.
Pressure cook pint jars for 75 minutes and quart jars for 90 minutes. Do not begin timing until the proper pressure is reached. Cool and store on shelf.
Eat Goat Meat ~ Boer Appétit!
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