canning venison ?
#7427427
12/10/21 01:55 PM
12/10/21 01:55 PM
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Joined: Jan 2014
Posts: 20,914 North East Kansas
Marty
OP
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OP
trapper
Joined: Jan 2014
Posts: 20,914
North East Kansas
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How picky do I need to be cleaning off silverskin and small pieces of fat/tendon for canning? Does the canning process liquify most of that stuff?
E 'Honey Badger Militia' Sleep, the anti woke adote.
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Re: canning venison ?
[Re: Marty]
#7427443
12/10/21 02:14 PM
12/10/21 02:14 PM
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Joined: Dec 2006
Posts: 29,750 williamsburg ks
danny clifton
"Grumpy Old Man"
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"Grumpy Old Man"
Joined: Dec 2006
Posts: 29,750
williamsburg ks
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you dont want much fat unless you just like the flavor of venison fat. silver skin is not a problem. when you get a batch made make some home made bread. dump a jar of meat in a pan and simmer it ten minutes on the off chance botulism has developed. put the meat and liquid on top some of that bread slathered up good with melted unsalted butter.
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 ?
[Re: Marty]
#7427448
12/10/21 02:21 PM
12/10/21 02:21 PM
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Joined: Dec 2021
Posts: 828 Indiana
CaseXX
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trapper
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Indiana
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We can a lot and find it just tenderizes it. Can one inch cubes par boiled with a couple beef bouillon cubes. Use that as your cover liquid. 15 lbs. pressure 90 min.if memory serves. When come in from hunting in the cold, just pour off liquid add your choice BBQ sause on top, nuke for a few, then stir in jar it falls apart put open face on buns. Best hot BBQ sandwich you can find. 1 pint 2 sandwiches. Same with rabbits use chicken cubes. Pour off liquid reach in grab bones they come rite out, meat stays in jar, BBQ sauce nuke and stir. No dirty dishes, eating hot food in minutes. Then go clean game from hunting.
Rules: Col. Jeff Cooper #1for a gunfight Gibbs. #9 always carry a knife
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Re: canning venison ?
[Re: ~ADC~]
#7427454
12/10/21 02:24 PM
12/10/21 02:24 PM
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Joined: Jul 2011
Posts: 1,300 Custer SD
arcticotter
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trapper
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Custer SD
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Not to side track this, but does anyone add anything to the meat besides a little salt when canning? I once had some smoked canned salmon that was canned with some BBQ sauce that was the just terrific. I use Au Jus for the liquid and put an onion slice on top it’s great
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Re: canning venison ?
[Re: Marty]
#7427471
12/10/21 02:38 PM
12/10/21 02:38 PM
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Joined: Mar 2014
Posts: 647 Lakes Region Indiana
loosanarrow
trapper
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trapper
Joined: Mar 2014
Posts: 647
Lakes Region Indiana
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We can most all our deer. I even have a small canner that fits 5 pints, perfect for a limit of squirrel or rabbit.
If you use bullion use cubes not the goo in the jars because the goo has thickener which is a canning no-no. I like one cube per pint, two per quart.
I prefer hot pack so i just add the bullion to my hot water that I use to top off the jars, and I also add 1/2 teaspoon salt per pint directly into the jar.
Always always heat canned goods before even tasting. This goes for commercial canned goods also. More botulism poisoning happens from bad store bought goods than home canned, but that is only because there are so many more store bought canned goods eaten. And heating to 185 degrees for 5 minutes destroys botulism toxin. All canned goods, home or store bought, should be simmered no less than 5 minutes before eating. In every case of botulism poisoning this step is skipped. And botulism is one of the most potent poisons known, I recently found information that one gram is enough to kill 250,000 people. Don’t even taste canned goods without cooking first. I mean yes its more dangerous to go for a drive in a car than to eat a commercial canned good without heating, but its so easy in most cases to cook first that i would only eat uncooked if i had no way to cook it.
Here in the lower elevations, 10 psi for 75 minutes is the standard for meat. Higher elevations require different pressure.
Lots of instructions out there on canning, be sure to understand what you are doing before you start.
Last edited by loosanarrow; 12/10/21 03:28 PM. Reason: Correct 70 minutes to 75…
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Re: canning venison ?
[Re: Marty]
#7427476
12/10/21 02:41 PM
12/10/21 02:41 PM
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Joined: Dec 2006
Posts: 3,835 Pa
Wright Brothers
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Pa
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If I have garlic that needs used, I add it.
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Re: canning venison ?
[Re: yote_trapper20]
#7427485
12/10/21 02:54 PM
12/10/21 02:54 PM
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Joined: Dec 2009
Posts: 20,233 The Hill Country of Texas
Leftlane
"HOSS"
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"HOSS"
Joined: Dec 2009
Posts: 20,233
The Hill Country of Texas
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How is canned venison? I’ve never done it but was thinking about it this year. It will become one of your fav meals I promise
“What’s good for me may not be good for the weak minded.” Captain Gus McCrae- Texas Rangers
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Re: canning venison ?
[Re: ~ADC~]
#7427513
12/10/21 03:26 PM
12/10/21 03:26 PM
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Joined: Nov 2012
Posts: 1,054 midland, michigan
midlander
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midland, michigan
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Not to side track this, but does anyone add anything to the meat besides a little salt when canning? I once had some smoked canned salmon that was canned with some BBQ sauce that was the just terrific. My standard protocol is one slice of onion flat in the bottom of the jar, one clove of garlic and two beef bullion cubes in a widemouth quart jar and then cold pack to the top leaving an inch of headspace. Comes out with a 'stewed' flavor. Occasionally, Ill do a few jars with a tablespoon of chili powder and canning salt...ready and preseasoned for favorite chili recipe. Ive heard of folks that do the same thing with taco seasoning and really like the results for their venison tacos...I havent tried that yet
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Re: canning venison ?
[Re: Marty]
#7427539
12/10/21 03:58 PM
12/10/21 03:58 PM
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Joined: Dec 2021
Posts: 828 Indiana
CaseXX
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trapper
Joined: Dec 2021
Posts: 828
Indiana
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Ball canning guide, rabbit eared and in the kitchen with wife's other cook books. Mom and grand mom canned before metal lids used canning wax. Never had botulism that i know of. You'll be OK with care, and you will love the result.
One more, wife uses cheap, the cheaper the better burgundy, onion, garlic, sour cream, mushrooms. Makes a sauce in cast iron. Then fold in a can of venison, carful so it doesn't fall apart. Serve over noodles. Venison stroganoff. Great dinner. Don’t know the exact proportions but you can find your own recipe. If you like beef and noodles you’ll love it.
Rules: Col. Jeff Cooper #1for a gunfight Gibbs. #9 always carry a knife
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Re: canning venison ?
[Re: loosanarrow]
#7427584
12/10/21 05:06 PM
12/10/21 05:06 PM
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Joined: May 2011
Posts: 16,511 Oakland, MS
yotetrapper30
trapper
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trapper
Joined: May 2011
Posts: 16,511
Oakland, MS
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We can most all our deer. I even have a small canner that fits 5 pints, perfect for a limit of squirrel or rabbit.
If you use bullion use cubes not the goo in the jars because the goo has thickener which is a canning no-no. I like one cube per pint, two per quart.
I prefer hot pack so i just add the bullion to my hot water that I use to top off the jars, and I also add 1/2 teaspoon salt per pint directly into the jar.
Always always heat canned goods before even tasting. This goes for commercial canned goods also. More botulism poisoning happens from bad store bought goods than home canned, but that is only because there are so many more store bought canned goods eaten. And heating to 185 degrees for 5 minutes destroys botulism toxin. All canned goods, home or store bought, should be simmered no less than 5 minutes before eating. In every case of botulism poisoning this step is skipped. And botulism is one of the most potent poisons known, I recently found information that one gram is enough to kill 250,000 people. Don’t even taste canned goods without cooking first. I mean yes its more dangerous to go for a drive in a car than to eat a commercial canned good without heating, but its so easy in most cases to cook first that i would only eat uncooked if i had no way to cook it.
Here in the lower elevations, 10 psi for 75 minutes is the standard for meat. Higher elevations require different pressure.
Lots of instructions out there on canning, be sure to understand what you are doing before you start. LOL
~~Proud Ultra MAGA~~
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Re: canning venison ?
[Re: yotetrapper30]
#7427719
12/10/21 07:16 PM
12/10/21 07:16 PM
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Joined: Apr 2007
Posts: 5,849 ohio
Ohio Wolverine
trapper
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trapper
Joined: Apr 2007
Posts: 5,849
ohio
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We can most all our deer. I even have a small canner that fits 5 pints, perfect for a limit of squirrel or rabbit.
If you use bullion use cubes not the goo in the jars because the goo has thickener which is a canning no-no. I like one cube per pint, two per quart.
I prefer hot pack so i just add the bullion to my hot water that I use to top off the jars, and I also add 1/2 teaspoon salt per pint directly into the jar.
Always always heat canned goods before even tasting. This goes for commercial canned goods also. More botulism poisoning happens from bad store bought goods than home canned, but that is only because there are so many more store bought canned goods eaten. And heating to 185 degrees for 5 minutes destroys botulism toxin. All canned goods, home or store bought, should be simmered no less than 5 minutes before eating. In every case of botulism poisoning this step is skipped. And botulism is one of the most potent poisons known, I recently found information that one gram is enough to kill 250,000 people. Don’t even taste canned goods without cooking first. I mean yes its more dangerous to go for a drive in a car than to eat a commercial canned good without heating, but its so easy in most cases to cook first that i would only eat uncooked if i had no way to cook it.
Here in the lower elevations, 10 psi for 75 minutes is the standard for meat. Higher elevations require different pressure.
Lots of instructions out there on canning, be sure to understand what you are doing before you start. LOL Wouldn't last long on Rebel canners would he . LOL
We have met the enemy and the enemy is us!
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Re: canning venison ?
[Re: Marty]
#7427730
12/10/21 07:26 PM
12/10/21 07:26 PM
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Joined: Apr 2007
Posts: 5,849 ohio
Ohio Wolverine
trapper
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trapper
Joined: Apr 2007
Posts: 5,849
ohio
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I thought I could save the lower leg meat and can it , it would tenderize it . Won't make that mistake again . Canned venison is excellent eating , great in many dishes , and stroganoff is the best . 75 minutes for pints 90 minutes for quarts @ the pressure for your area.
We have met the enemy and the enemy is us!
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