| Confession time: I dragged my feet at canning meat back in the day. For some reason, I guess it just felt more difficult or overwhelming than canning fresh produce, so I didn’t try it right away. But I have a family full of hunters, which meant one day, I gave it a try because my freezer was getting so full. And wow! Canning meat was WAY easier than I imagined. I still wonder why I didn’t try it sooner. 😄 Don’t make my mistake! There are lots of ways to get started with canning your own meat. Canning Chicken can be done in a raw pack or hot pack and yields canned chicken that’s great for homemade soups and casseroles. Actually, this is the same process used for canning rabbit, duck, turkey, goose, and wild game birds too. Canning Venison Using a Raw Pack is when you pack jars with raw meat and don’t add any liquid, since it makes its own liquid during processing. Canning Venison Using a Hot Pack is when you lightly brown the meat and pack it hot into jars with hot liquid. (Both of these are the same steps used for canning beef, elk, and pork too.) | 
