To can: Fill 7 quart jars following the above directions. Wipe the top edge of the jar with a clean paper towel. Add lids and rings. Place your pressure canner in your stove. Add 3 quarts water and 1/2 cup white vinegar. Place filled jars in the canner. Turn on the lid. Turn burner on high. Allow steam to vent for 7 minutes from pressure vent. Add pressure weight. Bring pressure to 11 psi for 90 minutes. Remove canner from heat and allow to cool until pressure is down to zero or a few hours. DO NOT REMOVE PRESSURE WEIGHT until the pressure is zero. Remove jars from canner and allow to set at room temperature for 24 hours. Check seals. Remove rings and wash jars. Store in a cool place.

to serve: Open jar. Drain 1 cup broth from the soup. Place the veggie/meat mixture in a 2 quart sauce pan. THM FP: blend broth with 3/4 cup almond milk, 3 Laughing Cow Cheese wedges, 1 tablespoon oat flour and 1/2 teaspoon xanthan gum. Add to the sauce pan. Bring to a boil. Serve. Serve 4. THM S: Blend broth with 1/4 cup heavy cream, 1/2 cup almond milk, 1/4 cup cheddar cheese, 1 tablespoon oat flour, and 1/2 teaspoon xanthan gum.Add to ingredient in saucepan. Bring to a boil.

Serve with additional shredded cheese. Serves 4.

*Venison burger yields about 2 cups browned meat. It will depend on how much fat is in your meat on how many cups it will yield.