Y'all are making me hungry

Have yet to eat any canned deer but had a pint of canned moose given to us by a customer of the wife when she was running the local dry cleaners.

Stuff was pretty dang good


I canned 19 half pints of tuna a few weeks ago.
Wife eats it regular

great job, best way to do venison, I will be canning some next week,

nice, looks good

What I like about my canned venison or fish. Does not need to be refrigerated or frozen taking up space in those areas. I can leave jars at camper or take them camping without tieing up cooler space.
Fry up some potatoes and onions. Open pint jar venison dump it in pan got me some fine hash. Jar of venison can of manwhich got simple sloppy Joe sandwich. My mother never had a freezer when I was real young. So our cellar was full of jars of canned goods.

Mac

Bearbones has a great tuitional in the cooking archives

It's really good and a fine quick meal.

1. Clean and cut up meat into stew sized cubes.
2. Fill clean and sanitized quart jars with meat.
3. Add a bouillon cube or a teaspoon of kosher salt. No liquid needed.
4. Place jars in pressure cooker.
5. Set weight on 10 lbs.
6. Adjust heat and cook for 90 minutes once weight jiggles about every 30 secs to a minute.
7. Set off heat and allow pressure to go to zero with weight still in place.
8. Remove top of cooker and set jars on cooling racks and wait for the pop.
9. Label and store when cooled.

It's as safe as anything else you would buy at the store. Canned chicken, canned ham, I have seen canned bacon.

Save the liquid for gravy. I add a teaspoon of beef base and flour or corn starch, to texture I want, to make gravy. By the time you open the jar, warm the meat, start some mashed potatoes and biscuits and make the gravy, you literally have a nice meal in 20 minutes. My family loves it.

Unlike bowhunter, I DO fill my jars with water. I use that water later to thicken into gravy. You don't need to add water, but it's an option if you want more "juice" for gravy when you open the jars.

Stuff must magically turn into beef in them jars. LOL

Actually.... it does!! Pete will not eat deer. Not as a steak, crockpotted, oven roasted, pressure cooked. He always turns up his nose and says DEER. But everytime I crack open a jar of it... I pass it off as beef to him and he never knows the difference!!!!!!!

He does now

I am butchering now. Taking a break. Just snacked on a flat iron steak. No clue why some dont like venison.

Other than the DNA...it DOES!

Looks Good

Back in the 1930s and 40s, my Grandparents would can about 300 quarts of venison a year. Times were tough, there was no food banks or SNAP benefits. Sometimes the mines would only work 5-6 days a month. Canning worked great in the years before freezers and refrigeration.


One thing I saw my uncle do….take a sawzall to the rib cage and cut out slabs that will pack into a wide mouth quarter jar. When they’re done, the rib bones pull right out.

Another thing….when you go to fry up a jar of venison, stick it in the microwave for three minutes. The tallow and juice can be poured out when it’s hot.

Jarentz. Bob ,do you add any water or other liquid before canning?

No I don't add any water to our jars. The meat generates around 3 - 4 oz. of water during the canning pressure cooking process per pint and and a little more for the qts. Plenty of juice left for my use in each jar.

Finished my ground meat today. Got 31 1# vac sealed bags. There was just enough fat on one deer to mix with the meat during the grinding 2x process. Very pleased with the outcome. I am set for some time hopefully. I may get a hind quarter to smoke in a few days from a friend.

Only lost 1 qt jar for some reason must have been a slight crack in the bottom of one jar. Lost all the liquid but salvaged most of the meat up to the point of the crack area. It was a clean break only 2 pieces of glass that I could find.

I rinsed and strain / drained the lower level meat to remove any potential glass pieces. Gave those few bottom pieces to the cats after inspection.

We had the rest of the meat for dinner with noodles and brown gravy. Very good eating.

Thanks Bob!