The book "Making canned food in jars and cans. Venison and 170 New Recipes" by Krzysztof Lesniewski is the second installment of the guide to home canning, which effectively introduces the world of extending food shelf life.
The book "Making canned food in jars and cans. Wild game and 170 new recipes" - an item not only for preppers
This time the author discusses the processing of venison in detail, but does not omit other culinary delights. You can find recipes for such dishes as goose pips, turkey gizzard stew, duck mince, guinea fowl broth, and roasted wild boar knuckle. The publication also includes recipes for canned venison in jelly, roast lamb, skumbria in tomatoes, sushi and even cheesecake brownie.
Information is available for choosing between canned and jarred canning, along with their advantages, and precise thermal processing guidelines for each canned food.
