canning venison...anyone know how?

[RC]

and ferget the canned hunt routine! seriously, any of ya all know how to can venison..like to try it,i've had some,was pretty good, like to make[url] some...ain[/url]'t a camp recipe or camp cookin so thought it'd post here...thanks! RC

 

[bnail]

My aunt used to can sausage, Please don't take this as gospel, but here what I remember. she cooked up the sausage in balls instead of patties, used regular, sterilized mason jars, and simply dropped the balls into the jar and finished up by covering the sausage with hot grease to the top of the jar. she did this from memory as this was how they did it when she was a child.
I'd reckon the venison wouldn't be too different.
try googling it and see what you find; here's one of the first hits I got: http://www.uga.edu/nchfp/tips/fall/venison.html
good luck

 

[Trina]

canning meat is pretty easy... you will need a pressure canner, and I would invest in a ball blue book (in most canning sections) for the time and pessure you need to can it at...

We have used venison to make a canned stew, my SIL mom used to take small steaks and flour them, brown them and put em in a with a broth of some kind, all you had to do was dump it in a pan and boil it and you had steak and gravy. If you have a state extension service around they could give you times and pressures, but meat MUST be pressure canned.

 

[bwhoffman]

if I recall,
Presto pressure cookers, ball canning supply and kerr canning had this type of info on their website.
Ive had it before, it was pressure canned, very tender and tasty.

Brett

 

[paulvallandigham]

If you google " Canning Meat ", you can find a number of sites that give you specific information.

Here is one I found that seems to be very thorough, and easy to follow:[url] http://muextension.missouri.edu/xplor/hesguide/foodnut/gh1490.htm[/url]

The purpose of canning is to store the meat at room temperatures without fearing that bacteria will spoil the meat, creating lethal botulism. You sterilize the jars and lids to kill off any airborne bacteria. You either pack fresh meat chilled, or boil the meat for certain time length, depending on what elevation you live at. That kills any bacteria present in the meat. When you heat the " cans"( Really mason jars, today, for the most of us) in boiling water, and put the lids on. you are creating a partial vacuum, which keeps any new bacteria from entering the jar during storage. Since Bacteria are responsible for all spoilage, their absense allows the product to be stored for months, and sometimes years. Note, however, that the quality of the meat may degrade over time, because of the presense of Enzymes, in the meat, and fat, and connective tissue, and those enzymes will continue to work on the meat chemically. It would behoove you to remove the fat, and connective tissue from the meat, before storage, as these are the source of most of the enzymes.

 

[BrownBear]

The Cooperative Extension Service (county agents) around the country have loads of info on canning safety and instructions for doing it.

We have canned venison for over 30 years now, basically using the same procedures for canning salmon in pint jars. After that, the sky's kinda the limit on how creative you get with what you put in the jars. We do most as browned stew chunks, but add half an onion and a clove of garlic to each jar before closing. We also can stuffed cabbage made using ground venison.

Best of all, we save all our veggie scraps while a deer is hanging, then add them to all the bones and trim in a big stock pot after butchering. We cover it all with water and simmer till the meat falls off the bones, then pull out the soft white bones for dog treats. Can everything else in pint jars and add it to our dog food all winter long. Talk about happy dogs!

 

[rabjr]

Somehow...I just can't picture you hovoring over a pressure cooker, canning meat all day. Good luck though! :haha:

 

[BEP]

CANNED VENISON

Fill quart canning jars with chunks of raw meat cut between ¾” and 1” square, with ½ teaspoon of table salt mixed in.
Seal jars, cook in pressure cooker 75 minutes @ 10#pressure or 3 hrs in a water bath canner.

Simple and delicious. Have fun. :v

Sneezy

 

[rabbit03]

Hello RC,

When I lived on the farm in NY mom had canned some of the beef we slaughtered and it stayed good for a long time in the cellar. It was great to be able to just go and get a jar and pour it in a pot and make stew or whatever. The taste was incredibley good also.

Good luck, sounds like you already have some good info here.

rabbit03

 

[RC]

Somehow...I just can't picture you hovoring over a pressure cooker, canning meat all day. Good luck though! :haha:

THIS from a guy who watched for a week fer BUBBLES??????????????? gees this cannin thing will be a breeze compared to "BUBBLE WATCHIN"! AND Thanks to all fer all the info! what a great place...MLF that is... course could jes soak some venison in swampy's hard cider :hmm: hard venison? venison cider? swampy ? you in? hehehe! RC

 

[rabjr]

I'm still bubble watchin!

hmm that sounds like a good marinade. :hmm:

 

[RC]

:shocked2: I DARE YA! asides a fellow forum member told there were a good recipe on here fer venison....should I marinate first? nah,,,i wait n see how you do...hehehe :blah: RC

 

[Ridge]

Sneezy gave you pretty good directions.

You can do it without a pressure cooker but it takes FOREVER....and there is a small risk of botulism.

 

[rabjr]

I'm not sure RC's attention span is very long so he probably should use the quickest and safest way. Probably should be monitored too. :haha:

 

[RC]

I'm not sure RC's attention span is very long so he probably should use the quickest and safest way. Probably should be monitored too. :haha:

:shocked2: :shocked2: AGAIN???? Gees jes got me a new jacket and this one's got sleeves!

 

[Slamfire]

My mother used the water bath method to can sausage. We didn't have a pressure canner, and she would'a been scared to use one anyway. She opened a pressure cooker too soon one day! :shocked2: We didn't watch for bubbles, if you opened a jar, you could tell immediately if it was bad.

 

[Trina]

you cant smell or taste botulism!They dont always look bad either. No reason to take the chance...on your life or your family's. Its just pure foolishness to water bath any kind of meat.