Any one on here can meat.Do you add seasoning or not,I'm thinking of canning some deer meat this year,the book says to add salt but I was wanting to know if any of you add anything else.

I don't add salt or anything. But make sure you get and use the up-to-date canning methods from your local county extension agent, or a CURRENT commercial booklet on canning. Meat is ONLY recommended to be canned using PRESSURE canning.

I usually can deer, chicken, rabbit, beef and pork. Depending on the meat, I'll add onion, or garlic and other seasonings. I disagree with kiotee because the seasonings definitely stay in the meat. Using a regular boiling water bath, the meat should be cooked for 5 hours or more to cook the meat ant to attempt to kill all bacteria, which is not gauranteed to happen.

I use a pressure cooker. A pressure cooker is the ONLY way to ensure ALL the bacteria is killed inside the jars. It only takes 90 minutes of cooking at 10 pounds of pressure (240 degrees F), which will kill ALL bacteria. A simple boiling water bath will only reach 212 degrees F, but a pressure cooker increases the heat to cut cooking time, and to endure proper sterilization. Reduced cooking time preserves the taste of added spices.

As for packing the jars, slice the meat (raw) into chunks or strips about 1/2". Then pack into jars with your seasonings. Add 2 tablespoons of water and seal with a lid and ring. For chicken and rabbit, I leave the bones in the meat (skinless).

Here is what I add for different meats:
Chicken/Rabbit: Skinless pieces, add 1tsp salt, 1/2 tsp pepper
Beef: 90-95% lean, water, add 1tsp salt (spices optional)
Pork: 90-95% lean, water, add 1tsp salt (spices optional)
Deer: add water, 1 tsp salt, 1 tsp garlic, 1/3 medium onion

PM me if you have any other questions.

Cliff

Cold pack jars with meat chunks, pinch of salt only, pressure cooker- MMMMM GOOD

I have pressure canned for years; deer, beaver, rabbit, and fish. Carp---which most folks call trash fish---can be canned and most people can not tell it from salmon. Redhorse is also very good canned. Cut in strips to fit tightly in pint jars. Pack dry and then add one table spoon of tomato paste and a half spoon of salt. Pressure at 10 pounds for ninty minutes. It's great for making patties. Never attempt to can only in boiling water....you're tempting faith...ALWAYS use a pressure cooker. An eight or ten pint pressure cooker will be the best kitchen investment you've ever made. At one time had nearly a 1000 Mason jars.

Crowkiller

I usually can deer meat. 1pt. at a time. Pack pt jar untill 3/4" from top add water & 1/2 teaspoon of salt. If you want to add a beef boilune cube. Just make sure you have enough head space 3/4". Pressure for 90 min. @ 10 lbs or 60 min @ 15 lbs.
Later J.J. Getting ready to do so salmon as soon as it gets here!

Iv canned all my deer for the past 5 or so years.I just cut up into bite sized chunks, fill the pint jars up to within 3/4 inch from the top put the lids on an into the pressure cooker for 90 minutes. I dont add water or anything, I do add different spices when I heat it up, just depending on what im gonna mke outta it. I may try doin some beaver this year an see how it is. Good luck!!

If you don't pressure can your meat...you run a serious risk of botulism and many other problems. You must achieve 240'-250' temperature to kill the botulism spores.

While some may consider playing Russian roulette with 5 cartridges in the cylinder "safe". I don't. Sure you can get away with it...maybe for a good long time if you are really lucky. But eventually, the odds will catch up.

Listen to the USDA and pressure can your meat!!!

Years ago people canned everying using the water bath method and got away with it most of the time but to be safe definetly use a pressure cooker. I can lots of venison and add nothing else to the jar. It tastes great. I'm sure if you added onion, garlic or any other seasoning it would be good but you don't have to.

If you want a real treat try canning smoked fish. Each spring I smoke suckers, strip the meat from the bones, pack in pint jars, add one tsp olive oil and pressure cook. It's good on crackers, in sandwiches, or stirred into a chip dip.

I always put a little salt and top each jar of venison with a slice of onion.

when canning chickens, I just add a little salt.

I've never tried this, but as I can just about everything else I would also like to try doing it. After canning it, how do you prepare the canned meat? Is it fully cooked after processing in the pressure canner?

when i can it it is..
i just open a jar of deer and heat it up..

the juices i make into gravy by thickening with cornstarch..i usually serve it with mashed potatoes.

the chicken makes for really easy chicken and dumplings after church on Sunday mornin.

I have canned some domestic rabbit. I suggest taking the bones out. Also i didn't see anyone say when canning deer to remove all fat and tendons. I add one teaspoon of salt per quart of deer and several slices of onions. Do yourself a favor and follow a canning book and follow there directions for the times and pressures. Later Longear

i remove the tendons and fat..just like i do when im freezing it.

my sister ;however, doesnt..and actually the tendons soften up when theyre processed, but i still prefer to remove them.

Let me assure you that you can eat it out of the jar with a fork, but may I suggest you have some warm bread with an exceptional bottle of wine handy.

Pressure canning that long will cook anything I am willing to eat.

I have canned for the 5-6 years,did make some deer stew last year and my 6 year old boy can eat a pint of it and still beg for more.My mom used to can meat and told me how but never tried,I have books on canning,but was wanting to know how some of you can yours.I been wanting to do this would like to get away from buy stuff from the store,plus we have alot of power outages around here also.If any one has got any recipes for soups or stew I would like to try some.Thanks MB

Salt and one clove garlic for me. The gravy is tops over mashed taters, bisquets, or noodles. When the kids were little and the wife would get a cold it's what I cooked. The kids learned to expect it. I can eat deer or beef right out of the jar cold.
Would like to try canning fish sometime, a friend did and it was great. Florida mullet, the bones in, they cook down.

If someone finds the best deal on a pressure CAnner, post it up or pm me please, I want one.

I canned a whole buck several years ago, it was great, I put some barbeque sauce in some of it and it was excellent, I ate some right out of the jar

Kiotee....LOL. It's not a matter of belief. It's a matter of fact. My grandfather didn't believe in germs. But they are still real.

I taught Science, have a BS degree,extensive studies in microbiology and chemistry and have worked in the medical field. Germs and botulism are real. It's just like the common flu...not everyone dies from it...but many people do each year. How about e-coli poisoning? How about drug resistant staph infections? Are those "pretend" as well. Same premise....a deadly pathogen enters the body...result...big troubles...probably death in about 98% of the cases.

Also...canning meat was not the normal way it was preserved. My grandparents and great grandparents were pioneers, had large families and canned lots of vegetables to survive. Meat was smoked, brined and cured, dried, packed in lard, but very rarely was it canned.

Still fighting it...LOL. Consider the poor folks that got botulism from eating Castelberry canned meats. It only took a slight variation/flaw in the computer process to ruin their day when the temperature/time/pressure wasn't correct.

Do as you wish...it's no concern to me, but at least you have heard how to can meat safely...not just from me but from many others. If you choose not to "believe"....fine. You can argue all you want to...but pressure canning is the only 100% safe method. Sorry...that's just the way it is.

Still seem fictitious? How about betting your life? Let's set up a hypothetical(not real) experiment.

Get some botulism spores (remember... botulism spores-are very common and naturally occuring on many vegetables and meats, so there is a very real chance of encountering it) and mix it into your meat. Can one jar with proper pressure and time..can one with a hot water bath. Give one jar to yourself and one jar to someone else. Sit down and eat it together. Result...one of you won't be seeing tomorrow.

PS...the earth isn't flat, as used to be thought before people knew the reality of it.

What is worse- Botulism or E coli ??

Botulism. It's about 100% deadly as the muscles of the body stop "working"...so you stop breathing. Some very lucky people can actually survive e-coli...most however don't. Even with proper ICU medical treatment, both have a high mortality rate.

I thought ecoli only killed the very old or young and the rest just got really sick. Thanks for the info.

2nd ? Does the canning of jams/jellies require "pressure cooking " ?

No they dont.

Now, I know that a lot of people use the terms pressure cooker ad pressure canner synonomously. But I just want to let those of you who aren't familiar with these that a: All pressure canners are pressure cookers. But b: Not all pressure cookers are pressure canners!

What I mean by this is that Pressure cookers are often pre-set at 10lb's of pressure. They vary in size from the very small to the very large. The small ones, naturally, cannot support the rack and jars required for canning. However, the large ones can. Just because you may have a pressure cooker does not mean it's aptly equipped or appropriately sized for canning. Also, make sure your canner is in good shape. Petcocks and valves have to be cleaned REGULARLY. Gun cleaning patches are great for this. And you have to check your guage. IF you have a weighted gauge or one that twists, either way, it shouldn't be off by more than 4 pounds. If it is, you need to get a new one!

I recommend water bath canning for most fruits and vegetables, and pressure canning for all meats.

As I said with the canning of the squirrel post, there are two ways you can can meats and poultry. The first way is hot pack, the second way is raw pack.

Hot pack is how I recommend canning poultry, squirrel, rabbit and other small game. First thing you do is cut up your small sections. Place in a pot and cover with water. Chop one carrot, one onion, a little bit of garlic, salt and pepper and any other desired spices. Put on a lid and cook until medium doneness. They should show almost no pinkness when cut. Then, take the hot pieces and loosely pack the jars. Strain the broth and set aside. Be sure to leave one inch at the top of the jars. Bring the broth back to boiling, and then pour over the filled jars, still leaving 1 inch of space at the top. Wipe the rims clean on the jars or the seal won't be secure. Then secure the lids. Put a few inches of water in your pressure canner so it won't boil overr, and let the steam fly for the first 10 minutes. Ten, shut it down to 10 pounds steady and process for about an hour. Remove from heat, let pressure fall to 0, Open the petcock and let the residual steam release. Be careful as you can get burnt!!! Then, when opening the lid, open it away from yourself. Let the jars cool overnight, and then you can write on them with a sharpie. REMOVE THE BAND AFTERWARDS ELSE THEY RUST ON!

Most meats like venison, beef, lamb etc. I raw pack. To raw pack, you chunk the meat after removing excess fat and tendonds and pack the jars loosely with one inch of space above meat. Then, cook raw meat in jars at a slow boil until medium doneness. Add half a teaspoon of salt sprinkled in the jars. Put on your lids and process in the pressure canner for 90 minutes.

Now, here's the thing. I do my small game and poultry in pint jars, and my meats in quart jars. I tend to can things like corned beef and meat-vegetable stew. My grandmother does whole venison roasts (small ones), and hearts and tongues. The poultry and small game, I just can as pieces as they're easy to cook with afterwards. YOu can also can hamburger, sausage, and shortribs.

Great post, this should be archived. I have seen the question asked before with not near the comleteness in answers seen here. Thanks to all who took the time to share their thoughts. Tom

Pressure canning is also the only recommended method for canning low acid vegetables, such as potatoes, carrots, green beans, etc. Hot water bath (or boiling water bath) is OK for tomatoes, if they are naturally acid enough (some newer tomato varieties are lower in acid, not as tart tasting). You can add the recommended amount of lemon juice to jars of tomatoes, then you can always use the boiling water bath for them. Pickled vegetables are made acid enough with the vinegar, etc. they are pickled with, so boiling water bath is fine.

Go to the local county extension office (USDA) and ask for the up-to-date recommended canning methods, or go online to their website and download it, or buy a current commercial booklet (such as Ball Blue Book) on preserving food.

You might be fine cleaning a loaded gun, many people have probably done it with no ill effects, but that is not how I teach my kids, nor how I want to see my friends do it.

I also don't want to unknowingly eat food that was canned using non-recommended methods.

Well put.

Great Advice-get the Blue Book!

I agree. Water baths are really only good for tomatoes, salsa, pickle, and fruit they are acid enough not to be pressure canned. Meat and vegatables need to be pressure canned!!!

Best deer meat I ever had was pressure cooked, they added a cube of beef bullion to it, man it was like better than a crock pot cooked beef roast!T.20

How do you use canned venison for gravy? Just read about it and it made my mouth water...... I can venison all the time, just never used it for gravy.

When I can venison I add a few slices of onion and a bullion cube. I use the pressure cooker, as it is faster and safer. There are only a few thing that I will can in a hot water bath, and that usually contains vinegar, or a lot of salt.

Another vote for pressure cooker, no salt or spice, just a tsp. of vegitable oil.

How long will the canned meat stay good? It sounds like it would be good to take camping or to deer camp.

Hi, I want to cann some Venison tomorrow but kind of not clear on the method. some add water some don't, some cook or brown meat before it's pack and some just add meat chunks to jar? I will be doing it in a pressure cooker, please help
Thanks

Chuck.

I know it is late to be adding to this post, but I saw a lot of the same questions I had when I started canning. Here is the link to the USDA Complete guide to home canning. If you have any questions about what is an acid food or low acid food (requiring a pressure canner) please check here:
http://www.uga.edu/nchfp/publications/publications_usda.html

All meats are considered to be low acid foods and should be canned in a pressure canner. So are things like potatoes and carrots.

I purchased the All American Pressure Canner (21 Quart model) which will actually can 7 quarts at one time or 19 pints. I saw some mention bigger canners, but 7 quarts is about all I want to get ready at one time. Especially when canning meat. It has no seal to go bad, or need to be replaced. The machining of the metal allows it to seal well without a rubber gasket type seal. I've been VERY happy with my purchase. It's fairly expensive though at over $200. Not an easy amount to pay for a canner. It can also be used as a water bath canner, you just leave the pressure regulator weight off when you can. This method would be used for high acid foods like tomatoes. This is described in my manual.

While the manual that comes with the canner does give a lot of good information, it is not the only source of information you will need. Just simple questions like, can I add seasoning to the meat are not answered. It’s also a bit confusing about hot packing and cold/raw packing meat.

Seasoning:
Add seasoning to the meat. I add onions/bouillon as others have mentioned. I have also added Green chilies to my pork so I can make pork green chili out of it. Just do not add sage as it gets bitter in the jar. The meat will be well cooked when you are done with it, like it spent hours cooking in the crock pot. It’s a nice thing for stew or chili meat. It will also be quite ugly as the meat sticks together in the middle, many times the liquid is lower than the meat (not a problem), and fat and blood cook out of the meat when it’s processing. Not to worry, all of this is normal. The meat is very lean. You can dump of the juice/fat/blood and rinse if you want to when you open the jar.

Cutting up the meat:
I cut mine in small bite sized cubes. Remove all fat/sinew/gristle. This process is very time consuming and requires some effort. A large pork loin about 18lbs took me over 2 hours to cut up into these pieces and then it filled 4 Quart jars.

Hot Pack:
You cook the meat and you add liquid to the jar. Many recipes for this suggest that you only cook the meat to medium or medium rare by browning it and then put it in the jars. I would find this hard to do while trying to get several jars ready at one time.

Raw/Cold Pack:
You do not cook the meat and DO NOT add any liquid to the jar. I have done this method for pork and beef. Pack the meat down and try to remove as many air bubbles as you can. I use a spatula for the layering, and then right before I put on the lids I smash it down a bit with my hand. Of course, I use wide mouth quarts so this could not be done with smaller jars. The jars do not need to be hot when using this method and the water in the canner should not be hot. Do not put cold jars in hot water, they could break.

Ground meats:
I have not canned ground meat myself yet, but I understand the consistency of ground meat is bad if it is raw packed. You should brown the meat and then put it in the jar with some liquid.

Lids:
Simmer the lids and do not boil.

DO NOT OVERFILL THE JARS:
It doesn’t seem to matter if the jars are under filled at all, but boy if you overfill them they will break. Just be on the safe side and allow a bit more head-space than is recommended. I overstuffed a chili jar and it broke all over my canner. What a mess.

Time to process:
This is another one that is tricky. Many people will give a time to process in their recipes, but they do not take into account your elevation. I’m in Denver (the mile high city) and my canner indicates I have to can everything at 15 pounds of pressure and much higher time that most other places. But, my canner guide does not seem to distinguish between cooked and raw foods. So, I was very confused on things like chili that are already cooked. In the end I just went with the recommendation in the book of 90 minutes and 15 pounds of pressure. Denver is 5280 feet above sea level, so adjustments must be made. I always want to err on the side of caution in canning so I don’t make anyone sick…