Canning Venison??

[Deo101]

Anyone can meat or specifically vension? Tips, tricks etc? Thinking about giving it a go and beginning my food cache for the zombie apocalypse. Also seems like a good thing to do with the back of the freezer stuff...

Also wouldn't mind doing broths etc out of bones and vegetable scraps.

[rottie]

Run your venison through a pressure cooker and it comes out great.
Add some spices to taste, a bit of onion on the bottom of the jar and it can be very tasty.
If you need , shoot me a pm and I can scrounge up the canning times. Off the top of my head I think its 90 minutes at 15 psi.

[Deo101]

Do you mean pressure cook the meat, then can or is that part of the process?...I"m an absolute rookie with canning. Thought I'd reply here to help others that may be thinking of doing the same. Thanks.

[Opa]

This is my mother's canned venison recipe, all the way from sunny Saskatchewan, as I recall it. It goes back to when my grandparents immigrated to Canada. Dollars were short, and you had to be self sufficient.

Trim meat of fat & "silverskin" and cube into 1/2 - 3/4" pieces.

Pack semi tightly into hot sterile jars, leaving 1/2-inch head space.

Add 1/2 teaspoon salt (2 or 3 drops liquid smoke optional) per pint, along with one cube of beef bouillon.(The liquid smoke is my addition)

Place a slice of onion(clove(s) of garlic optional) on top of each jar of packed meat.

Do not add liquid!!! If you added liquid, you could have a "runaway" in your pressure cooker. The meat will produce its own juice.

Sometimes this juice will not fill the jar or completely cover the meat. That is nothing to be worried about.

Wipe the rims of your jars clean. (critical for a good seal)

Place the warmed lids and screw bands on real tight.

Place jars in your preheated pressure canner, trying to keep them from touching each other. This can be a tight fit depending on the size of your pressure cooker, so it may require some manouvering of the jars.

Follow pressure canning instructions using the processing times below.

Don't forget to adjust the pressure requirements for your elevation.
Process:
Quarts - 1 hour 30 minutes
Pints - 1 hour 15 minutes

For variety you can add vegetables and make a superb canned stew.

[Deo101]

Originally Posted by Opa

This is my mother's canned venison recipe, all the way from sunny Saskatchewan, as I recall it. It goes back to when my grandparents immigrated to Canada. Dollars were short, and you had to be self sufficient.

Trim meat of fat & "silverskin" and cube into 1/2 - 3/4" pieces.

Pack semi tightly into hot sterile jars, leaving 1/2-inch head space.

Add 1/2 teaspoon salt (2 or 3 drops liquid smoke optional) per pint, along with one cube of beef bouillon.(The liquid smoke is my addition)

Place a slice of onion(clove(s) of garlic optional) on top of each jar of packed meat.

Do not add liquid!!! If you added liquid, you could have a "runaway" in your pressure cooker. The meat will produce its own juice.

Sometimes this juice will not fill the jar or completely cover the meat. That is nothing to be worried about.

Wipe the rims of your jars clean. (critical for a good seal)

Place the warmed lids and screw bands on real tight.

Place jars in your preheated pressure canner, trying to keep them from touching each other. This can be a tight fit depending on the size of your pressure cooker, so it may require some manouvering of the jars.

Follow pressure canning instructions using the processing times below.

Don't forget to adjust the pressure requirements for your elevation.
Process:
Quarts - 1 hour 30 minutes
Pints - 1 hour 15 minutes

For variety you can add vegetables and make a superb canned stew.

Awesome Thanks!

[leeaspell]

The band's should only be on finger tight. If they are to tight air and pressure cant escape from the jar and itcould blow up.

[Sooner]

Originally Posted by rottie

Run your venison through a pressure cooker and it comes out great.
Add some spices to taste, a bit of onion on the bottom of the jar and it can be very tasty.
If you need , shoot me a pm and I can scrounge up the canning times. Off the top of my head I think its 90 minutes at 15 psi.

I know a guy who cans his moose meat. It was awesome. Never thought it would be that good until I tried it.

[fatboyz]

I bought an actual tin can canner years ago and just started using it. I am going to can up some of last years deer into tin cans for hunting this fall. I found out that Butchers and Packers in Edmonton carries the cans.

[Bowie]

Ok I'm very new to the idea of canning. The last year I have been really wanting to try this. Mostly veg and fruits. I never even thought of meat before. When you guys say pressure canner! Is it specific for canning or will any pressure cooker work? I have a gas stove and would prefer one that isn't electric.
Is there something that I should be avoiding when purchasing? Or on the look for?

[Redfrog]

Canner not a cooker.

I've never used one on Gas so Can't help you there.

It's not rocket chemistry, heck they do it in Quebec, how hard can it be?

Follow the instructions with the unit and you'll be fine. Make sure you get the English directions and not the French.

[Deo101]

http://www.allamericancanner.com/all...surecanner.htm


They sure look like a pressure cooker to me. Can someone explain the difference. Could you put a jar in the pressure cooker (assuming you could monitor pressure somehow) and achieve the same thing?

[leeaspell]

Originally Posted by Deo101

http://www.allamericancanner.com/all...surecanner.htm


They sure look like a pressure cooker to me. Can someone explain the difference. Could you put a jar in the pressure cooker (assuming you could monitor pressure somehow) and achieve the same thing?

I done a bunch a few years ago in my pressure cooker, it's a 10psi model. I'm still alive and kicken.

[Redfrog]

Originally Posted by Deo101

http://www.allamericancanner.com/all...surecanner.htm


They sure look like a pressure cooker to me. Can someone explain the difference. Could you put a jar in the pressure cooker (assuming you could monitor pressure somehow) and achieve the same thing?

If you could get the pressure up I expect it would work . Pretty small though. It would be like going hunting with one of Reeves' Pintos.

[bergman]

Originally Posted by Redfrog

If you could get the pressure up I expect it would work . Pretty small though. It would be like going hunting with one of Reeves' Pintos.

A pressure canner is just a big specialized pressure cooker. Most pressure cookers, though, don't get the lbs pressure high enough for AB elevations. The cooker I have (not canner) only goes to 8lbs.

The other downside is they are tiny! I feel like a dozen jars is a small amount for 4 hours of work. In a little cooker you would be lucky to get half that to fit.

[Bushrat]

Originally Posted by Redfrog

Make sure you get the English directions and not the French.

I bought one at Canadian Tire.....the directions were in Chinese...

[Redfrog]

Originally Posted by Bushrat

I bought one at Canadian Tire.....the directions were in Chinese...

Not surprising. You got the one for canning Chinese food.

did it come with the cookbook "25 Ways to WOK your dog and cat."