Canned venison
- Thread starter Bojo
- Start date
Cube your meat up into pieces about 1/2" to 5/8" thick. Rinse and get any hair off. Pack a quart jar about 7/8 ths full. Add water and a heaping teaspoon of salt. Adjust water to 1/2"-3/8" headspace. Seal and cook in a water bath for 4 hours.
I tried canning frog legs one time and the meat fell right off the bones!
I tried canning frog legs one time and the meat fell right off the bones!
Dou8leD
Silver $$ Contributor
i cold pack and use 1 tsp of salt for pints 2 for quarts, and use my pressure canner if you have one, lots of online recipes and instructions, cut the fat off the meat, learned the hard way!
www.food.com
Venison - Pressure Canned Recipe - Food.com
A great way to have cooked venison in your pantry; ready to Heat & Eat! Great flavor & it makes its own juice/gravy. This recipe was given to
www.food.com
cube and pack in jars. leave an inch of headspace and add no water.
the worst cuts of meat will can with little to no trimming and be delicious. shanks, flanks and neck meat and shoulders will be a great treat served over noodles or rice.
we add a bouillon cube and a dash of canning salt and a half teaspoon of cavendars.
recently we have added 4 tbl spoons of high mountain seasoning to about half the jars.
put in pressure cooker cook at 15 lbs for an hour.
you need to vent the cooker of steam for a few minutes before you put the weight on and the wt needs to jiggle for an hour.
allow to cool slowly, dont try to hurry up the cooling. this means from light off until you can remove the jars it will take a couple hours.
we do it in the basement or outside on fish cookers, but a coleman stove would work too. with 2 cookers going we can do 28 quarts in an afternoon.
the worst cuts of meat will can with little to no trimming and be delicious. shanks, flanks and neck meat and shoulders will be a great treat served over noodles or rice.
we add a bouillon cube and a dash of canning salt and a half teaspoon of cavendars.
recently we have added 4 tbl spoons of high mountain seasoning to about half the jars.
put in pressure cooker cook at 15 lbs for an hour.
you need to vent the cooker of steam for a few minutes before you put the weight on and the wt needs to jiggle for an hour.
allow to cool slowly, dont try to hurry up the cooling. this means from light off until you can remove the jars it will take a couple hours.
we do it in the basement or outside on fish cookers, but a coleman stove would work too. with 2 cookers going we can do 28 quarts in an afternoon.
muleystalker
Silver $$ Contributor
You do them in a water bath and not a canning pressure cooker? I thought water baths were just for canning jams and possible vegetables.
I use about the same recipe but I use Retort bags and my Chamber Vacuum sealer instead of jars and use my pressure canner. The retort bags are the best, so easy and saves lots of time. No sterilizing jars and lids, easy storage and no worry of breakage. Think of the heavy foil looking bags of tuna at the grocery store.
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Fast14riot
Gold $$ Contributor
wkdickinson
Gold $$ Contributor
My Grandmother used to tell me stories about going to live on the remote shores of Lake Superior west of Whitefish Point after marring my Grandfather who was in the Life Saving Service (later renamed the Coast Guard. This was in the 30's. At the time they had no refrigeration, so canning was how you kept everything. As you would expect in that part of the world, venison was a staple. It was canned and then buried in the beach sand behind the house, "incase the Game Wardens came by".
The first time my wife and I canned venison was shortly after we were married (46 years ago), when my wife hit a deer with her VW Bug. Most of the deer was salvageable, but we didn't have a deep freeze. So I called my Grandmother to find out how to can it. Her instruction were very adamant - "whatever you do, do not wash the meat". She said to pick the hair off if there was any, cut the meat into fairly large chunks, pack the jars to within about an inch of the top, add a teaspoon of salt, but no liquid. Then pressure can as instructed for beef.
It was absolutely wonderful! Even long after we got a deep freeze we still would can some venison, just because it was so good!.
The first time my wife and I canned venison was shortly after we were married (46 years ago), when my wife hit a deer with her VW Bug. Most of the deer was salvageable, but we didn't have a deep freeze. So I called my Grandmother to find out how to can it. Her instruction were very adamant - "whatever you do, do not wash the meat". She said to pick the hair off if there was any, cut the meat into fairly large chunks, pack the jars to within about an inch of the top, add a teaspoon of salt, but no liquid. Then pressure can as instructed for beef.
It was absolutely wonderful! Even long after we got a deep freeze we still would can some venison, just because it was so good!.
When I process mine in a water bath I do it for 4 hours with a strong boil. I will have to add a little water time to time from the steam that escapes. That's a long time over 212 degrees. Sure, the pressure cooker does a quicker job, but trust me, if you take the time and get it cooked (raw packed) good no bacteria that I know of can withstand sustained time at 200+ degrees. I know it's not the preferred way to do it but it has worked for me for years. Seems to work good for me with chunks of tuna or chicken breast as well. All the pressure cooker does is save time. If you don't cook it long enough with a pressure cooker you can still get botulism can't you? lol.
I can mine in pints for 75 minutes with an electronic pressure cooker on high. I put a bullion cube, a few dices of onion in it and maybe a 1/4 tsp of salt, if I remember.
To pack it in fill the jar, push down on the meat, and reach down to the bottom with a plastic spoon or something to get as many of the air bubbles out as you can. Put lids and rings on 1/4 turn from tight. Also leave the jars in the cooker after you are done and let them cool until the pressure is gone. Once you open it up you can tighten the rings if you want to make sure they seal. Once in a while for whatever reason one doesn’t seal, usually because something got under the lid, if this happens you have a perfectly good excuse to eat it.
To pack it in fill the jar, push down on the meat, and reach down to the bottom with a plastic spoon or something to get as many of the air bubbles out as you can. Put lids and rings on 1/4 turn from tight. Also leave the jars in the cooker after you are done and let them cool until the pressure is gone. Once you open it up you can tighten the rings if you want to make sure they seal. Once in a while for whatever reason one doesn’t seal, usually because something got under the lid, if this happens you have a perfectly good excuse to eat it.
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no LOL about it my friend. Inknow people who have been boiling (waterbathing ) meat also! what is your life and those you share meals with worth to you?
240*f so it don't matter how long you boil it.
research it all you want.
and i will stop there...
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You are an insulting man, not knowing what you are talking about. My grandaddy (passed when I was 7, I'm 50 now) taught my father how to do it in a water bath, whom taught me. My grandparents were poor, not stupid. Do you think all the old timers used ONLY pressure cookers to get the job done? Do you think the pressure cooker manufacturers have pots and seals and gaskets to sell and a reason to say that it can only be done via a pressure cooker, just to move items off the shelf?? Do you think that the 240* number is what it is to build in plenty room for margin of error, to cover their butts?? Do you think I didn't work in the foodservice industry from '91-'96 (kitchen manager for my sisters restaurant, until she divorced her husband) and not have to get issued a foodhandlers card from the health department? Well, just look at the pics.
Water bath processed canned deer meat (a tender young one I smoked with the bow if I remember correctly) from 2015. If you look closely at the lid you will see rust over the sharpie marks. Here is how I prepped it.
rinse meat. simmer meat covered in water for 10 minutes. drain meat. put meat over rice. add instant gravy. I even have enough for lunch tomorrow, which I will heat in the microwave. Then I will check back with you in a couple of days to see if I am still alive or if I got violently ill. I would put the odds on me being o.k. since I have eaten MANY MANY jars of canned deer meat since my teens. Now you can keep tapping buttons and googling how to can deer meat but when you come on here and try to insult me and tell me I have been doing it wrong and that I would jeopardize my family members and friends lives, you strike my nerves.
With that said, I would NEVER eat it straight out of the jar, and would ALWAYS bring it up to a boil and simmer for a while, just in case, because botulism is odorless and tasteless, as I remember from way back then, and I haven't googled a damned thing. You may quote me three times to add your link(s), and to prove you are superior by trying to tell me I don't know what I am doing, but I win this fight.
DO NOT USE THE WATER BATH CANNING METHOD!!!! BUY A PRESSURE COOKER TOO BE SAFE!!!
ONLY FOOLS USE THE WATER BATH METHOD!!!
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geeze zips, sorry man, didn't mean to insult you! we used to boil it too but that dont make it right.
my typing skills suck and i did not send an insulting msg, sorry you took it that way!
my apologies!
i certainly did my share of dont do nows!
amd i certainly would not pass on the boil method as safe when it is proven not to be and the OP should be aware.
my typing skills suck and i did not send an insulting msg, sorry you took it that way!
my apologies!
i certainly did my share of dont do nows!
amd i certainly would not pass on the boil method as safe when it is proven not to be and the OP should be aware.
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