The wife and I are wanting to can some meat for storage. If you have canned beef, chicken, and venison please share your recipes.

We don't can chicken, squirrel or rabbit with bones in anymore.

Cut meat into 1" to1.5" cubes, Cold pack in sterilized jars, leaving 1" head space. Add 1/4 tsp canning salt / pint, Cap with lids and rings and process at 10 pounds of pressure for 75 minutes for pints) or 90 minutes for quarts.


Did 144 pints one year.


Ate a pint of beef a couple months ago, that was canned in 2009. No loss of quality or flavor.


Charlie

This from Iowa State Extension for starters. https://store.extension.iastate.edu...-Canning-Meat-Poultry-Wild-Game-and-Fish

We can some of every moose or caribou we get. I prefer to cube up and can the lower legs. The fibrous tissues within soften and jell during canning. Just meat and a pinch of salt, no liquid added, 75 minutes for pints. Sometimes I eat it straight out of the jar. Also shred it with a fork, chop add a jar of diced canned potatoes, add some onion, spice it up, and brown it all up together like hash. A healthy, hearty breakfast with ingredients harvested by your hands.

just read through that , yup that details it all very well I liked 1 tablespoon per quart of canning salt in my canned Venison.

I like to get the really cheap chicken quarters 49 cents a pound for a 10 pound bag makes piles of broth those fatty birds my wife calls those Teridactal chicken.

home canned broth is great canning the chicken then canning all the broth good stuff

This is way we do it also. Add nothing but salt. It’s best to use wide mouth jars, easier to get meat in and out. I zap a quart jar in the microwave ( lid removed )for about four minutes before I use it....liquified all the clumped up fat and gelatin. Try canning ribs from a deer, moose, elk etc. Cut slabs of them into jar lengths, pack into quart jars. Rib bones pull right out when you open a jar.

I fried up a jar of venison in 1988 that was canned by my grandparents in 1958. ( the year I was born). Tasted great.

This is how i do our deer
J

That's before Ball changed their canning lid gasket recipe , read the new boxes 12 -18 months. I opened my last pint of pumpkin pulp from 2005 , still good just a slight change in color. Thinking about Tattler reusable canning lids.

I didnt like the tattle lids at first but now im planning on buying a bunch more. I can bear meat, cubed, pinch of salt 75min at 10lbs in an all American canner. Makes great gravy too

Not sure whether your question is about a recipe for canning meat or for eating canned meat. We can venison in quarts, 2 lbs cut in stew size chunks fills the jar with about 1" to spare, 90 min at 10 lbs (adjust for elevation) as described by several others.

Since it is already cooked you can do about anything you like with it. My wife prepares it as follows:

Shredded with BBQ sauce like pulled pork
Shredded in burritoes
Heated in a sauce pan with beef gravy and eaten over a baked potato, toast, or rice.

my daughters favorite used to be biscuits and gravy with canned venison.

I could mix up a batch of drop biscuits and pop them in the oven to cook . in the 13 minutes they were in the oven I could pour a jar of canned venison in the skillet add some flour and cold water cap the jar shake it and add it to the warming canned meat in the skillet. just about the same time the biscuits were done so was the gravy.

very filling meal

There's another company called Harvest Guard.

Also can add a beef boullion cube to the jar before starting the canning for added flavor (or onion, etc.)

I can venison ground into burger. I use pints 99% of the time ( at whatever pressure and time your elevation calls for). One of my recently discovered recipes is goulash with it.....It is perfect for lazy guys like me, sort of a snap together meal....... Dump a pint in a sauce pan or small kettle, add onion powder and salt/pepper to taste, add 3-4 of the 14.5 oz cans of diced tomatoes (or 2 qts of home canned tomatoes), bring to a boil, add about a 1/2 cup butter/Smart Balance, and then stir in 2 cups of elbow macaroni. Immediately set off the burner and let it sit for 20 or so minutes til the macaroni is tender.

Another snap together meal is stroganoff with it. Dump a pint in a pan, add 2 cans of cream-o-mushroom soup, a can of water, after its good and hot add half cup of Philly cream cheese, onion powder, butter, salt/pepper to taste. It is great on a shingle or mashed/baked potato

I canned pints of deer meat this year. Just a half teaspoon salt was all I added. Question for you guys. Some of the jars didn't make enough liquid to cover the meat. Is this a problem? Some of them there might be an inch of meat out of the juice.

Two ways I do it
Slice of onion and clove of garlic and two beef bullion cubes in bottom of widemouth jar (quart). Fill up with cubed venison leaving inch of headspace. 90 minutes at 15 pounds (check your elevation).
Secod way, fill bottom third of qt jar with your venison cubes, then fill with cubed taters, chunked carrots, diced onion and a clove of garlic...dont forget the bullion cubes. Inch of head space. 90 minutrs same as above. It turns out to be the best dang chunky soup your tongue ever touched. Awesome over top of warm biscuits also!

This thread should be saved!!! Canning is a great way to preserve tough cuts of deer meat. I like plenty of salt just for good safety measure.

no problem , with meat out of water , turn them over once in a while , i brown my venison with mushrooms and onion and season , then i can it ,

They were a great band!! You did say canned heat right?