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Canning.......Deer (UPDATE)(FINISHED) #859914
08/31/08 04:43 PM
08/31/08 04:43 PM
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Northern Ohio ...
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Sullivan K Offline OP
"Keith"
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I just canned 38 quarts of pears, a 2 day project. Now I have a question. Iíve got a pretty good amount of frozen deer meat, and I like the taste of canned deer. Is it OK to take deer meat out of the freezer and can it?



Last edited by Buzzard; 02/03/09 08:38 PM.

My name ain't Keith
Re: Canned Deer [Re: Sullivan K] #859919
08/31/08 04:46 PM
08/31/08 04:46 PM
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West Virginia,age 49
cathryn Offline
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yes.


IF IDIOTS GREW ON TREES THIS PLACE WOULD BE AN ORCHARD !

Re: Canned Deer [Re: cathryn] #859922
08/31/08 04:49 PM
08/31/08 04:49 PM
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Waterford. PA 17
waterfordcooner Offline
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Waterford. PA 17
it'll cost you a few jars of those pears...

Last edited by waterfordcooner; 08/31/08 04:49 PM.

...Sarah Palin's picture used with permission of Charles.
Re: Canned Deer [Re: waterfordcooner] #860219
08/31/08 09:17 PM
08/31/08 09:17 PM
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NC
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NC
it`ll be fine an it will also last longer then frozen


~~NCCowboy~~





Re: Canned Deer [Re: Pete Moss] #860339
08/31/08 10:38 PM
08/31/08 10:38 PM
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Ohio
Minker Offline
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Ohio
should be fine . you can unthaw meat , cook it and refreeze it , so i don't see why you couldn't cann it.

i'm with you special K , canned deer meat is some awful good stuff .

mark


Fur Trapping ;
Its not about making Money, Its All about the Adventures you'll have on the Trapline .
Re: Canned Deer [Re: ] #860375
08/31/08 10:53 PM
08/31/08 10:53 PM
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southern michigan
NACooner Offline
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southern michigan
my grandma wants a couple deer shot for mainly for canning, gotta fry them backstraps though wink


"Coons for the money, Coyotes for the show"
Re: Canned Deer [Re: NACooner] #860537
09/01/08 12:50 AM
09/01/08 12:50 AM
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Tyler Co. WV
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Tyler Co. WV
My recipe is practically the same as Big Joe's. Only difference is mom always used un-iodized salt when she canned hers, and put 1/4 of a beef bullion cube in the jar. If your meet isn't freezer burnt, can it!


Re: Canned Deer [Re: Minker] #860541
09/01/08 12:53 AM
09/01/08 12:53 AM
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B.R.Falls Wisconsin
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JD Nichols Offline
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B.R.Falls Wisconsin
Originally Posted By: Minker
should be fine . you can unthaw meat , cook it and refreeze it , so i don't see why you couldn't cann it.

i'm with you special K , canned deer meat is some awful good stuff .

mark

if you are going to "unthaw" the meat wouldn't you just leave it in the freezer?


"Life's journey is not to arrive at the grave in a well-preserved body, but rather to skid in sideways,totally worn out,shouting...
Wow-What a ride!"
Re: Canned Deer [Re: JD Nichols] #860639
09/01/08 06:26 AM
09/01/08 06:26 AM
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Nova Scotia
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coyote snarer Offline
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SK , Been there done that . Last spring I had some deer froze and I decided to bottle some up just to try it . It is beautiful stuff . I also done some bear in the bottles and that worked perfect to . I plan on doing a lot of jars of each this fall . I just done a few jars in the spring to see what it was like . It's deliceous stuff and it will keep a long time in the jars


Keep it simple and
If it aint broke don't fix it
Re: Canned Deer [Re: coyote snarer] #860652
09/01/08 07:46 AM
09/01/08 07:46 AM
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PA Venango Co.
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Ron Marsh Online content
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PA Venango Co.
JD a lot of western PA and Ohio guys say unthaw when they mean THAW.


PTA Lifetime #131N. Salvation Army CSM
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Re: Canned Deer (UPDATE) [Re: Sullivan K] #860661
09/01/08 08:04 AM
09/01/08 08:04 AM
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Northern Ohio ...
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Sullivan K Offline OP
"Keith"
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I canít find anything telling me to preheat the meat before I put it in the jars. Should I heat the meat or pack it cold?


My name ain't Keith
Re: Canned Deer (UPDATE) [Re: Sullivan K] #860667
09/01/08 08:11 AM
09/01/08 08:11 AM

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Joe B
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The way I do it is to cook the meat first in big pots. Then put the cooked meat into the jars and cover with broth and put jars in boiling water bath for 15 minutes or so to seal.

Re: Canned Deer (UPDATE) [Re: ] #860679
09/01/08 08:33 AM
09/01/08 08:33 AM
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Kansas
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Swifty Offline
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Current recommendations for canning meat are to only use pressure canning, not hot water bath canning. I know lots of people have done and still do it using other than the currently recommended methods and times, but there are safety reasons for using pressure canning, rather than hot water bath for meat. sick

Re: Canned Deer (UPDATE) [Re: Sullivan K] #860680
09/01/08 08:35 AM
09/01/08 08:35 AM
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Northern Ohio ...
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Sullivan K Offline OP
"Keith"
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Northern Ohio ...
I'm going to pressure at 10lbs for 90 minutes.


My name ain't Keith
Re: Canned Deer (UPDATE) [Re: Sullivan K] #860697
09/01/08 09:00 AM
09/01/08 09:00 AM
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Nova Scotia
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coyote snarer Offline
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Nova Scotia
I soaked the meat in cold water and a little salt to get out the blood . Then I rinsed it off and packed it in the jars . added 1/2 tsp salt to each jar .Don't have to add any water to the jars . Put the lids on finger tip tight and Place in a large pot . Fill with water to the neck of the jars and boil for 3 hrs . This is a lot slower than the pressure canning ,but it does work when you don't have the pressure canner


Keep it simple and
If it aint broke don't fix it
Re: Canned Deer (UPDATE) [Re: Sullivan K] #860701
09/01/08 09:05 AM
09/01/08 09:05 AM
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Kansas
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Swifty Offline
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Originally Posted By: Sullivan K
I canít find anything telling me to preheat the meat before I put it in the jars. Should I heat the meat or pack it cold?


I looked it up in my "Ball Blue Book of Preserving", and it says to simmer meat in water to heat throughout. Pack hot meat into jars, leaving 1 inch headspace, cover with cooking liquid, again leaving 1 inch head space. Remove air bubbles. Adjust two-piece caps. Process pints 75 minutes and quarts 90 minutes at 10 lbs pressure.

Our home economics county agent said she often would take meat out of the freezer and can it, so it shouldn't be a problem, in answer to your first question. smile

Swifty

Last edited by Swifty; 09/01/08 10:16 PM. Reason: previously had wrong number of minutes.
Re: Canned Deer (UPDATE) [Re: Swifty] #860704
09/01/08 09:09 AM
09/01/08 09:09 AM
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Posts: 1,186
Osceola, Wisconsin
coon catcher Offline
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I think you should send me some of them pears grin


"Go big, Or go home, AND LEAVE THE REDNECKS ALONE!!"




Re: Canned Deer (UPDATE) [Re: coyote snarer] #860707
09/01/08 09:13 AM
09/01/08 09:13 AM
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Posts: 532
iowa
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grizzwald660 Offline
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iowa
we tried some other spices in it. but always go back to just the salt. it seemed to have the best taste. also boiled the bones to make a broth to pour over it. before the pressure canning. i guess the bullion would work. i like the broth just above the meat when finished. so when i take it from the cupboard to prepare it i can just scrape the layer of grease on top off easier.

Re: Canned Deer (UPDATE) [Re: coyote snarer] #860711
09/01/08 09:18 AM
09/01/08 09:18 AM
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Nova Scotia
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coyote snarer Offline
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Last 2 I have left, bear on the left and deer on the right .


Keep it simple and
If it aint broke don't fix it
Re: Canned Deer (UPDATE) [Re: grizzwald660] #860715
09/01/08 09:21 AM
09/01/08 09:21 AM
Joined: Dec 2006
Posts: 3,414
Northern Ohio ...
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Sullivan K Offline OP
"Keith"
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Northern Ohio ...
Well, Iíve got em cooking. I warmed the meat and packed in hot jars.
This is the first time Iíve tried canning meat. Iíve canned everything but meat. Iíve had canned deer my brother canned but Iíve never done it myself.


My name ain't Keith
Re: Canned Deer (UPDATE) [Re: Sullivan K] #860731
09/01/08 09:40 AM
09/01/08 09:40 AM
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Nova Scotia
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coyote snarer Offline
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Nova Scotia
Those are the first time I done the meat and it turned out great . I didn't warm the meat though .I just cut it up in bite sized peices and packed it into the jars , It turnrd out great ,so, I'll stick to that method until I inheret a pressure canner ...LOL . I have a book here somewhere on pressure canning . I think it was from Ber-NARdin..


Keep it simple and
If it aint broke don't fix it
Re: Canned Deer (UPDATE) [Re: Sullivan K] #860735
09/01/08 09:41 AM
09/01/08 09:41 AM

J
Joe B
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Joe B
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Wondering, does using the pressure cooker make the meat safer to eat than using just boiling water?

Re: Canned Deer (UPDATE) [Re: Sullivan K] #860740
09/01/08 09:47 AM
09/01/08 09:47 AM
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Posts: 3,414
Northern Ohio ...
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Sullivan K Offline OP
"Keith"
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Northern Ohio ...
This is what I found.

Invisible microorganisms are present all around us. Fruits, vegetables, meat, poultry and seafood contain these microorganisms naturally. Yet, they are not a problem unless food is left to sit for extended periods of time, causing food spoilage. This is nature's way of telling us when food is no longer fit to eat.

There are four basic agents of food spoilage Ė enzymes, mold, yeast, and bacteria. Canning will interrupt the natural spoilage cycle, so food can be preserved safely. Molds, yeast, and enzymes are destroyed at temperatures below 212į F, the temperature at which water boils (except in mountainous regions). Therefore, boiling water processing is sufficient to destroy those agents.

Bacteria, however, are not as easily destroyed. The bacteria, Clostridium botulinum produces a spore that makes a poisonous toxin which causes botulism. This spore is not destroyed at 212į F. In addition, bacteria thrive on low acids in the absence of air. Therefore, for a safe food product, low-acid foods need to be processed at 240į F. This temperature can only be achieved with a pressure canner.


My name ain't Keith
Re: Canned Deer (UPDATE) [Re: coyote snarer] #860772
09/01/08 10:22 AM
09/01/08 10:22 AM
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Nova Scotia
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coyote snarer Offline
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Nova Scotia
I actually have 2 books on canning .Your using the hot pack where you cook the meat to the rare stage . I used the raw pack method . Where you pack the meat in raw and don't add any water . here is a couple of pics


Keep it simple and
If it aint broke don't fix it
Re: Canned Deer (UPDATE) [Re: coyote snarer] #860781
09/01/08 10:27 AM
09/01/08 10:27 AM
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Nova Scotia
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coyote snarer Offline
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Nova Scotia
As long as the lids stay sucked down and don't raise up it's plenty safe to eat . The boiling inside the jar kills all bacteria and creates a vacume . There is no bacteria in a vacume . If the lids raise up then it's working bacteria in the jar . Don't even think of eating it if the lid raises up .Just trash it and save the jar . You can always sterilize it again for the next time


Keep it simple and
If it aint broke don't fix it
Re: Canned Deer (UPDATE) [Re: coyote snarer] #860786
09/01/08 10:30 AM
09/01/08 10:30 AM
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Nova Scotia
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coyote snarer Offline
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Nova Scotia
It tells everything you need to know in those books . Low acid foods as well .


Keep it simple and
If it aint broke don't fix it
Re: Canned Deer (UPDATE) [Re: coyote snarer] #860801
09/01/08 10:46 AM
09/01/08 10:46 AM
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N.W. Iowa
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Tactical.20 Offline
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N.W. Iowa
Best deer I ate was canned with beef bullion, very good!

Re: Canned Deer (UPDATE) [Re: Tactical.20] #860834
09/01/08 11:15 AM
09/01/08 11:15 AM
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Communist state of WASHINGTON
Vinke Offline
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If you die from The bacteria, Clostridium botulinum ........can I have your Dog?????????? smile


Abdhdccuc IÔŅĹmjfc in so in c no d in da n DC no smx. D no meckcsmc djj no vi. He SC j and. K
F no dog of diss. Did g diff enddkddbd end end d r
Re: Canned Deer (UPDATE) [Re: coyote snarer] #860885
09/01/08 12:01 PM
09/01/08 12:01 PM
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Kansas
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Swifty Offline
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Kansas
Snarer, not trying to start anything, but each of the meat canning directions you posted show PRESSURE canning directions. Neither has boiling or hot water bath directions to safely can meat. Boiling water temps DO NOT kill all bacteria. It needs to be a significantly higher temp, thus higher pressure is needed to reach the higher temps. More time at the same lower temp won't do it.

There are various bacterias that live in naturally boiling water, such as at Yellowstone National Park. This just shows that not all bacteria is killed by boiling water temps. Botulism bacteria can live in an absence of oxygen (sealed canning jars, which are not a perfect vacuum). Please invest one or two good coon pelts and buy a pressure canner. We don't want to take the chance to loose a fellow trapper. Besides, you don't want your dog to go to Vinke, do you? grin

Swifty

Re: Canned Deer (UPDATE) [Re: coyote snarer] #860905
09/01/08 12:15 PM
09/01/08 12:15 PM
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West Michigan
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Mister ED Offline
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West Michigan
Originally Posted By: coyote snarer
As long as the lids stay sucked down and don't raise up it's plenty safe to eat . The boiling inside the jar kills all bacteria and creates a vacume . There is no bacteria in a vacume . If the lids raise up then it's working bacteria in the jar . Don't even think of eating it if the lid raises up .Just trash it and save the jar . You can always sterilize it again for the next time


Please do not spread around unapproved methods for canning, if you insist on using them ... fine, but do not put someone else in jeperody(sp?). The pics of the book are too small to read, but if your method is listed in the book, I would have to ask what the print date is of the books?

Low acid products (meat and veggies) all have a high enough pH to allow the growth of c. Bot. c. Bot is the source of botulism food poisoning. There very well can be c. Bot spores in a vaccume, furhtermore c. Bot is an anearobic bacteria (does not like oxygen) which makes a vaccume the ideal environment for it to grow. Also, their spores and toxins (as already noted) are not killed (rendered safe) at a temp of 212 degrees f ... no matter how long you boil them. Furthermore, c. Bot is not a gas former ... so your lids will not swell (raise).

Venison, like most other items can be canned very safely, but you must follow an approved procedure ... with no deviations to the recipe or procedure. Use a recipe from the Ball Blue Book, National center for Home Food Preservation, or several of the universities. These recipes have gone through many rounds of thermal process testing to insure the thermal process is adequate.

Here is a link to meats from the NCHFP web page:

Canning red meat

I am an avid canner at home, and have been a supervisor in a commercial canning operation for a number of years.

----------------------------------------
Swifty looks like we were typing at the same time ... you hit the nail on the head. Also, your eyes are better than mine (reading the pics of the books). I have not seen a hot water bath recomended for any low acid products in way too many years (probably since the 60's).

Last edited by Mister ED; 09/01/08 12:23 PM.
Re: Canned Deer (UPDATE) [Re: Mister ED] #860915
09/01/08 12:22 PM
09/01/08 12:22 PM

P
pnwmtnmn
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pnwmtnmn
Unregistered
P



Vinke, Why don'y you can up some shrimp and let Mudd test next August.

Re: Canned Deer (UPDATE) [Re: Mister ED] #860916
09/01/08 12:22 PM
09/01/08 12:22 PM
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Nova Scotia
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coyote snarer Offline
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Nova Scotia
I always thought if the lid was down then there was nothing in there to spoil it . I stand corrected . !!!!! Would 3 hrs of boikling not kill all the bacteria ???


Keep it simple and
If it aint broke don't fix it
Re: Canned Deer (UPDATE) [Re: coyote snarer] #860924
09/01/08 12:31 PM
09/01/08 12:31 PM
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West Michigan
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Mister ED Offline
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Originally Posted By: coyote snarer
I always thought if the lid was down then there was nothing in there to spoil it . I stand corrected . !!!!! Would 3 hrs of boikling not kill all the bacteria ???

NO, you need the pressure to raise the temp in the canner. Raising the pressure, raises the boiling point, which raises the temperature in the canner. It is the higher temp that you need.

I'm guessing if you go to the front of that top book, there is a section that talks about the need for pressure canning low acid foods. That should walk you through the why's and why not's. In fact, if you look at the page in the second pic ... I think that footnote section at the bottom says Botulism Toxin ... I'd bet if you read that it may help with the understanding as well.

Not trying to bust your chops ... just tryiing to keep you and others safe. Right now you are kinda playing 'Russian Roulette' with botulism poisoning.

Re: Canned Deer (UPDATE) [Re: coyote snarer] #860930
09/01/08 12:38 PM
09/01/08 12:38 PM
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Posts: 1,169
Nova Scotia
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coyote snarer Offline
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Nova Scotia
There is a Government Food and Saftey office handy here . Should I have the bottles tested for the c.Bot ???? .


Keep it simple and
If it aint broke don't fix it
Re: Canned Deer (UPDATE) [Re: coyote snarer] #860934
09/01/08 12:42 PM
09/01/08 12:42 PM
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Posts: 615
West Michigan
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Mister ED Offline
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West Michigan
Might be worth a call to see what they have to say. But I think I know what their recomendation will be.

Re: Canned Deer (UPDATE) [Re: coyote snarer] #860941
09/01/08 12:52 PM
09/01/08 12:52 PM
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Nova Scotia
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coyote snarer Offline
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Nova Scotia
There is just the boiling bath for High acid foods . It says that low acid foods have to processed at temps of no less than 240 degrees F . Man , They even use different weights for different hights from sea level .
How could the c.Bot spores possibsbly get into the meat .


Keep it simple and
If it aint broke don't fix it
Re: Canned Deer (UPDATE) [Re: coyote snarer] #860956
09/01/08 01:11 PM
09/01/08 01:11 PM
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Nova Scotia
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Nova Scotia
On one of the other forums ,there was somebody else boiling the meat for 3 hrs . Maybe I should pass the info that was passed onto me . He didn't get it from me .I got the 3 hr boiling time from him ..


Keep it simple and
If it aint broke don't fix it
Re: Canned Deer (UPDATE) [Re: Mister ED] #860981
09/01/08 01:35 PM
09/01/08 01:35 PM
Joined: Dec 2006
Posts: 797
Kansas
S
Swifty Offline
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Kansas
This canning type thread comes up often enough, that this thread (at least Mister ED's post), should go to the archives somehow. Either that, or we put Mister ED on our speed dial. grin

Re: Canned Deer (UPDATE) [Re: Swifty] #860984
09/01/08 01:41 PM
09/01/08 01:41 PM
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Posts: 3,414
Northern Ohio ...
S
Sullivan K Offline OP
"Keith"
Sullivan K  Offline OP
"Keith"
S

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Northern Ohio ...
I guess I didnít pack the jars full enough. The stuff I read said leave about an inch and I left more. Iíve never had such bad results with fruits or vegetables. Oh well. Next time Iíll know to fill a little more. The jar on the far right is only half full because thatís all the meat I had ready and I didnít have a pint jar ready.
The jars haven't been washed yet and that's why they look so funky.




My name ain't Keith
Re: Canned Deer (UPDATE) [Re: Sullivan K] #861000
09/01/08 01:57 PM
09/01/08 01:57 PM
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Posts: 17,510
N.W. Iowa
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Tactical.20 Offline
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I have found sometimes a year or more after canning tomatos that the top of a jar might show darker color or the seeds get darker on top. I throw these in the compost, figuring they have gone bad. So are discolored seeds a good indicator of tomatos gone bad. I found a couple qts. from '99 they were 1/4 discolored. Not sure how these were missed so long?

Re: Canned Deer (UPDATE) [Re: Sullivan K] #861028
09/01/08 02:28 PM
09/01/08 02:28 PM
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Posts: 278
ohio
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ohio
sullivan k,

i agree they should have been packed tighter ...
but they should be ok !!
this meat was frozen also and may have lost some moisture ..

i use 90 minute's 10 # presure 2 teaspoon's of canning salt per quart i pack my meat in the jar clear to the top !! my jar's are hot when i pack and so are my lid's !! they come out lil less than 1/2" from the top with liquid !!

enjoy your canned deer meat ... smile

halfpint..

Re: Canned Deer (UPDATE) [Re: Swifty] #861624
09/01/08 09:55 PM
09/01/08 09:55 PM
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West Michigan
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Mister ED Offline
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Originally Posted By: Swifty
This canning type thread comes up often enough, that this thread (at least Mister ED's post), should go to the archives somehow. Either that, or we put Mister ED on our speed dial. grin

Don't shortchange yourself Swifty, you posted very good explanations yourself. But if anyone has questions feal free to ask.

I will only follow recipes and process instructions from a reliable source (Ball Blue Book, USDA, NCHFP, or one of the universities). Never trust a 'run of the mill' source on the net. And, never trust a recipe from your best friends, wife's, uncle Joe's, Mother-in-Law! Many recomendations have changed over the years, due in part to better research and a better understanding of the subject matter by scientists. So, that old recipe Uncle Joe's M-i-L used may be suspect with todays understanding of the organisms.

Also, never deviate(sp?) from the actual recipe. For example, putting in extra peppers or onions into a salsa may tweak the pH value enough, that the thermal process for that recipe is no longer valid.

Last edited by Mister ED; 09/01/08 09:59 PM.
Re: Canned Deer (UPDATE) [Re: Sullivan K] #861637
09/01/08 10:00 PM
09/01/08 10:00 PM
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sw missouri, USA
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I have never canned deer meat myself, but would like to try it. How do you guys eat it? LOL I mean is their a good dish to eat with it like with taters and gravy?

Re: Canned Deer (UPDATE) [Re: Sullivan K] #890565
09/19/08 01:57 AM
09/19/08 01:57 AM
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I just read the above information and had to add my two cents. I have been pressure canning meats that are fresh as well as meats that have been previously frozen. The pressure canning tenderizes tough cuts of meat,and makes meal preparation quicker, not to mention eliminating freezer burn! For example, I pressure can venison ( antelope, whitetail, mule deer, and moose) burger, after precooking and sometimes add onions, peppers, or even celery to the mix. We even make up chili and pressure can it, just dont add beans. Beans can be added when you reheat to eat. I keep the precooked meat warm, fill the jars, and cover with low sodium beef stock,which is hot, leaving 1" of head space, keeping the top of the jars clean and place two piece lids on jars and pressure can at 11 lbs pressure for 90 minutes. It turns out great. The same method can be done with venison stew meats. I also pressure can fish, both precooked and raw. Once you give it a try you will be amazed at the flavor and ease of meal preparation. As has already been mentioned, follow the directions provided with your pressure canner, or recipe book. Keep in mind that the time for pressure canning can be different depending on your elevation.

Re: Canned Deer (UPDATE) [Re: Sullivan K] #897982
09/23/08 09:34 PM
09/23/08 09:34 PM
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portage, Ohio
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I've had the best results by filling a hot jar with raw cold meat adding enough water to fill about half way add one beef cube for a quart jar and cook in pressure cooker at 10pounds for 90 min also yummy with caribou.

Re: Canned Deer (UPDATE) [Re: Sullivan K] #1168031
02/02/09 10:21 PM
02/02/09 10:21 PM
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looks good to me. those pears look amazing might i add?


As Always,
tstutz
Re: Canned Deer (UPDATE) [Re: Sullivan K] #1600017
11/17/09 11:58 AM
11/17/09 11:58 AM
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Originally Posted By: Sullivan K
I guess I didnít pack the jars full enough. The stuff I read said leave about an inch and I left more. Iíve never had such bad results with fruits or vegetables. Oh well. Next time Iíll know to fill a little more. The jar on the far right is only half full because thatís all the meat I had ready and I didnít have a pint jar ready.
The jars haven't been washed yet and that's why they look so funky.





I try to put about 1/4 to 1/2 cup of vinegar in the canner,this helps keep minerials from forming on the jars.
Then they are easier to wash befor putting into storage.


We have met the enemy and the enemy is us!
Re: Canned Deer (UPDATE) [Re: half pint] #1658056
12/14/09 04:34 PM
12/14/09 04:34 PM
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Louisiana
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Is there a dfference in table salt and canning salt?
Originally Posted By: half pint
sullivan k,

i agree they should have been packed tighter ...
but they should be ok !!
this meat was frozen also and may have lost some moisture ..

i use 90 minute's 10 # presure 2 teaspoon's of canning salt per quart i pack my meat in the jar clear to the top !! my jar's are hot when i pack and so are my lid's !! they come out lil less than 1/2" from the top with liquid !!

enjoy your canned deer meat ... smile

halfpint..

Last edited by trapper01; 12/14/09 04:34 PM.
Re: Canned Deer (UPDATE) [Re: Sullivan K] #2794884
10/25/11 10:02 AM
10/25/11 10:02 AM
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Yes there is a difference in the two salts.
There are added chemicals to table salt that will make for cloudy liquid in the canned food.

Any more I seldom use any salt while canning.


We have met the enemy and the enemy is us!
Re: Canned Deer (UPDATE) [Re: Ohio Wolverine] #3188748
06/16/12 03:34 PM
06/16/12 03:34 PM
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Originally Posted By: Ohio Wolverine
Originally Posted By: Sullivan K
I guess I didnít pack the jars full enough. The stuff I read said leave about an inch and I left more. Iíve never had such bad results with fruits or vegetables. Oh well. Next time Iíll know to fill a little more. The jar on the far right is only half full because thatís all the meat I had ready and I didnít have a pint jar ready.
The jars haven't been washed yet and that's why they look so funky.





I try to put about 1/4 to 1/2 cup of vinegar in the canner,this helps keep minerials from forming on the jars.
Then they are easier to wash befor putting into storage.



Also, the jars were probably full enough when you packed them.
Looks to me like you may have releashed the pressure on the canner somehow.
A pressure canner has to cool down by it's self or the juice will be forced out of the jars.
It takes about an hour at least to cool down.
That's another reason I use a dial gauge and a weight gauge.
The dial gauge tells me when the pressure is down to zero, BUT there can still be pressure in the canner.
So remove the weight slowly.


We have met the enemy and the enemy is us!
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