Posted: 11/10/2010 9:07:27 AM EDT
| Well, our rifle season opens Saturday. I'd like to try canning some of my deer if I get some. Anyone have any good recipes and pressure canning instructions? |
| i've always kept it simple. trim meat, cut into cubes, pack in jars raw. i add 1 tsp canning salt to each quart jar. don't add liquid it makes it's own. process in pressure canner 1 hour and 30 minutes for quarts or 1 hour 15 minutes for pints. suppose you could add any spices or anything you want. |
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check out this thread (if you havent already).
http://www.ar15.com/forums/topic.html?b=10&f=19&t=626861 J- |
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Quoted:
i've always kept it simple. trim meat, cut into cubes, pack in jars raw. i add 1 tsp canning salt to each quart jar. don't add liquid it makes it's own. process in pressure canner 1 hour and 30 minutes for quarts or 1 hour 15 minutes for pints. suppose you could add any spices or anything you want. +1 thats what we have always done and it works great. |
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Just had some canned venison for dinner tonight. I canned it in December and opened a jar of rawpack.
I made venison stew with carrots and potatos and the venison came apart nicely. Very very tender. I canned two versions; a hot pack of seared cubes of stew meat in a broth and the second batch I did a raw pack. The raw pack is a lot less work but the end product is slightly less flavorful as it's lacking the searing flavors. I miss that. Also the raw pack only half filled my jars with liquid. They just plain look funny with only half the meat covered by juice. It's a tradeoff and you should consider how much your time and effort is worth for which finished product you desire. Only thing I might do differently in the future is can the meat in those blue tinted jars because cooked meat in jars isn't much for eye appeal. Damn tastey no matter how it looks anyhow. Best of all you don't get any freezer burn on the canned venison. |
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I always add a little water to my raw pack. It makes some of its own juice but generally not enough to keep the meat covered.
You can dress it up if you like. It's not a bad thing to layer some chopped onions and garlic or spices in with the meat. You can also mix it with various sauces and can it that way. I like to add barbecue sauce or sloppy joe sauce. Makes an easy quick meal when you open the jar - just heat and eat. Process for 90 minutes quarts, 75 minutes pints, 10 lbs pressure (adjusted for altitude of course). |