CABELL COUNTY, W.Va. (WSAZ) -- Canning is a tradition that thousands of families in our region do every year. Many of those tried and true methods are passed down from generation to generation.

Brenda Porter with WVU's County Extension Office in Cabell County has a word of warning for folks because the USDA changed its safety recommendations back in 1999. If you're trying this for the first time, she recommends your "how to" canning book have a copyright after that date.

"A lot of people just do things the way their grandmother did in the past and it's not really safe," said Porter.

If you're canning deer or other meat, the safest recommendation is to can in chunks, not ground up like hamburger meat. It allows the heat to circulate better.

Venison, like other meats, has a flavor all its own. It is high in protein and is also a good source of minerals such as iron, zinc and certain B vitamins.