Canning venison questions?
#7136402
01/14/21 11:54 AM
01/14/21 11:54 AM
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Joined: Jan 2014
Posts: 21,074 North East Kansas
Marty
OP
trapper
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OP
trapper
Joined: Jan 2014
Posts: 21,074
North East Kansas
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So, I cube the meat into 1" cubes?
I have heard that I do not need to be too worried about silver skin or a little fat because the process will dissolve it?
Using a Presto Pressure canner, and can use basic instructions. Would not mind getting a phone # and talking to someone who has done a bunch of this. Thanks.
God Bless the USA!
E 'Honey Badger Militia' Sleep, the anti woke adote.
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Re: Canning venison questions?
[Re: Marty]
#7136413
01/14/21 12:03 PM
01/14/21 12:03 PM
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Joined: Dec 2008
Posts: 4,421 Yukon
yukon254
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Posts: 4,421
Yukon
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Marty, we can lots of meat every year. You dont want to much fat on the meat. Silver skin is no problem. The process is really simple. You want to get a good canning book and follow the directions. There are two basic ways to do it, hot pack, or cold pack. We almost always use the cold pack method. We cube the meat trimming off most of the fat, then fill the jars. Since the meat is raw it will cook down and create its own juice, so you can fill the jars almost full. Then we process at 15 pounds for 90 minutes. Your elevation might be different so check the canning book. A trick I have learned is to give the rings a good snug twist when you put them on. After learning this I almost never have a jar not seal.
Yes 1 inch cubes
Last edited by yukon254; 01/14/21 12:03 PM.
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Re: Canning venison questions?
[Re: yukon254]
#7136415
01/14/21 12:05 PM
01/14/21 12:05 PM
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Joined: Nov 2010
Posts: 1,420 USA-WI
Kre
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Joined: Nov 2010
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USA-WI
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Marty, we can lots of meat every year. You dont want to much fat on the meat. Silver skin is no problem. The process is really simple. You want to get a good canning book and follow the directions. There are two basic ways to do it, hot pack, or cold pack. We almost always use the cold pack method. We cube the meat trimming off most of the fat, then fill the jars. Since the meat is raw it will cook down and create its own juice, so you can fill the jars almost full. Then we process at 15 pounds for 90 minutes. Your elevation might be different so check the canning book. A trick I have learned is to give the rings a good snug twist when you put them on. After learning this I almost never have a jar not seal.
Yes 1 inch cubes This is good advice. Don't worry Marty...this isn't hard. I was worried my first time too, but it's really simple. Don't overthink it.
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Re: Canning venison questions?
[Re: Marty]
#7136433
01/14/21 12:19 PM
01/14/21 12:19 PM
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Joined: Dec 2006
Posts: 29,880 williamsburg ks
danny clifton
"Grumpy Old Man"
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"Grumpy Old Man"
Joined: Dec 2006
Posts: 29,880
williamsburg ks
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You can call me Marty. Helped Mom and Gramma when I was a kid and still can every year.
You need to simmer the contents for twenty minutes before eating to be safe. 15 pounds here in KS is enough heat to kill botulism spores but I do meat/fish/potato's/carrots at 18 pounds. When you read another newspaper article about botulism killing somebody 99% of the time its one of those four.
FWIW we always cold pack also. We also put a teaspoon of non iodine salt in each jar. Non iodine salt is cheaper than pickling salt and is the same thing, just finer ground.
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
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Re: Canning venison questions?
[Re: Marty]
#7136439
01/14/21 12:26 PM
01/14/21 12:26 PM
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Joined: Mar 2020
Posts: 7,359 W NY
Turtledale
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W NY
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All good advice and as pcr2 was fond of saying K.I.S.S.
Last edited by Turtledale; 01/14/21 12:27 PM.
NYSTA, NTA, FTA, life member Erie county trappers assn.,life member Catt.county trappers
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Re: Canning venison questions?
[Re: Marty]
#7136460
01/14/21 12:54 PM
01/14/21 12:54 PM
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Joined: Dec 2006
Posts: 29,880 williamsburg ks
danny clifton
"Grumpy Old Man"
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"Grumpy Old Man"
Joined: Dec 2006
Posts: 29,880
williamsburg ks
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When I can meat fish potato's or carrots, I use grammas old All American Canner. Mine is older than me and new parts will go right on. They dont have a rubber gasket to fail or an imprecise wobbler system. I recently bought a new gauge and set of clamps for mine. Thinking I should probably get a new safety over pressure valve. No telling if the one thats on there will release before it blows up.
If you want top of the line no problem canning these are worth it.
You can buy a new gauge online to be safe. These older models don't have the wobble device. You have to watch the gauge. They have a safety pressure release. You can replace them also just to be safe. These old canners let you use a higher pressure (temp) than the wobble regulated ones. There is no seal to replace either.
https://www.ebay.com/sch/i.html?_from=R40&_trksid=p2380057.m570.l1313&_nkw=VINTAGE+ALL+AMERICAN+NO.+7+CAST+ALUMINUM+15.5QT+PRESSURE+COOKER%2FCANNER&_sacat=0
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
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Re: Canning venison questions?
[Re: Marty]
#7136462
01/14/21 12:54 PM
01/14/21 12:54 PM
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Joined: May 2010
Posts: 10,481 mn north of blakely
Steven 49er
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Joined: May 2010
Posts: 10,481
mn north of blakely
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Marty it never hurts to get a canning book. I recommend The Complete Guide to Home canning put out by the USDA.
"Inflation is always and everywhere a monetary phenomenon". Milton Friedman.
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Re: Canning venison questions?
[Re: Marty]
#7136503
01/14/21 01:27 PM
01/14/21 01:27 PM
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Joined: Apr 2011
Posts: 1,145 Minnesota
Born
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Posts: 1,145
Minnesota
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All of the advice above seems good. I cold pack 1" cubes touch of salt 1" head space cooked 90 minutes @11 pounds here. I eat this stuff cold out of jar and have not had any problems. Was up at LOTW a few weeks ago and my canned venison was for dinner. The canned date was 2015. Everybody loved it. My favorite recipe is 1 pint venison, 2 cups black beans, 2 cups cooked wild rice warmed up. Feeds three.
Help yourself.
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Re: Canning venison questions?
[Re: danny clifton]
#7136519
01/14/21 01:40 PM
01/14/21 01:40 PM
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Joined: Dec 2008
Posts: 4,421 Yukon
yukon254
trapper
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trapper
Joined: Dec 2008
Posts: 4,421
Yukon
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When I can meat fish potato's or carrots, I use grammas old All American Canner. Mine is older than me and new parts will go right on. They dont have a rubber gasket to fail or an imprecise wobbler system. I recently bought a new gauge and set of clamps for mine. Thinking I should probably get a new safety over pressure valve. No telling if the one thats on there will release before it blows up.
If you want top of the line no problem canning these are worth it.
You can buy a new gauge online to be safe. These older models don't have the wobble device. You have to watch the gauge. They have a safety pressure release. You can replace them also just to be safe. These old canners let you use a higher pressure (temp) than the wobble regulated ones. There is no seal to replace either.
https://www.ebay.com/sch/i.html?_from=R40&_trksid=p2380057.m570.l1313&_nkw=VINTAGE+ALL+AMERICAN+NO.+7+CAST+ALUMINUM+15.5QT+PRESSURE+COOKER%2FCANNER&_sacat=0 You can put a weight on that old canner and still have the gauge. It just threads into the hole where your vent is now. I like the weights because its much easier to keep a consistent pressure/temp than it is with just the gauge. Because the weight lets off steam you dont have to fiddle with the heat.
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Re: Canning venison questions?
[Re: OhioBoy]
#7136627
01/14/21 03:57 PM
01/14/21 03:57 PM
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Joined: Dec 2008
Posts: 4,421 Yukon
yukon254
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trapper
Joined: Dec 2008
Posts: 4,421
Yukon
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What size All American pressure cooker should I get? Is the big one (30QT) too big and take too long to get up to pressure compared to the smaller one (21.5QT)?
What if I wanted to put a roast in it, not canning. It would work for that too but if it takes an hour to build pressure b/c it so big then maybe the smaller one is the way to go?
You can change out the thinger and put a weight system thinger on it right? Weight seems like it would be the way to go. We have the biggest one they make. Think its the #930 ? Its to big for cooking, but we can do 14 quarts when were canning so thats nice.The smaller one would be better for all around use.
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Re: Canning venison questions?
[Re: Marty]
#7137608
01/15/21 07:58 AM
01/15/21 07:58 AM
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Joined: Oct 2008
Posts: 697 Iowa,
eedup
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Joined: Oct 2008
Posts: 697
Iowa,
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Yukon is spot on how I've been taught. I've canned nearly every meat, beef, pork, bear, elk, deer bvr....I quit cubing it long ago tho, it cooks down just fine in lots bigger chunks. We've add a tsp of canning salt, and slice of onion and tried lots of other stuff clove of garlic, couple slices jalapeno etc.
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