Ok,So ( sorry I just had to go there) I bought my daughter a nice Presto pressure canner a few years a go. I don't have one because at 63 I'm still afraid of them. I figured she'd learn to use it and we could use it together. Well, she's afraid of them as well and is giving it back to me..Lol So....I will pull up my granny britches and can venison this year. If you guys have tips and or recipes I would appreciate it.
I take it you don't like canned venison?...I have had some GREAT canned venison that was given to us. With beef prices going through the roof I plan on using much more venison. Just had venison burgers that I made up and froze. So good. Cubed deer steaks are my absolute favorite. But a quick no defrost venison meal would be great to have on hand.
@oldnotdead, I don’t think you meant to post this in the Videography and Photography forum. I’m moving it for you.
I have thought about canning some meat, my reluctance is I have never actually tried it. Heard a lot of chatter saying it is too salty etc., but thought that could be controlled with a recipe or can it(no pun intended)? Can you do a simple Italian beef recipe and can it rather than slow cook? I like this topic and hope others who have or still do can meat can chime in.
Thanks , this devise has been the pits ...pages jump around ,complete sentences made up. Spaces when the space bar was never touched ..ect,etc,etc. I do real I 3rd and come back to see half didn't take e Note above sentence I typed I do repairs and come back....
I've seen some great looking YouTube recipes I'd like to try. That recipe link posted looks great too. Also I saw a corned venison recipe there as well. I just wish the pressure cooker didn't scare me..
Is it a programmable one? Extension cord and placement well away from structures would solve that. Stove top and I can relate to your concerns, parents and grandparents canned a lot, I was too young to care.
Old fashion stove top scanner. I just sat here and read my sentence. I then hit the period key and watched canner change to scanner. WTH. That's the problem, relatives that pressure canned and told stories . I water bath can with no issues.
I have done canned ground venison/tomato pasta sauce - awesome -I will also do sloppy joes and taco meat next time I can and canned venison stew - good, but a bit runny for my taste, and salty They are great deer camp food the season after. I don't trust them much longer than a year though. Just personal choice.
Any safety tips and recipes? As far as runny stew a little corn starch , or for me arrow root sho Yuri 2"'s. Fix that when heating it up. That mess in there was the word should.
My mom use to can venison all the time. Secret is making sure to get all fat and silver skin cleaned up before canning. She use to marinade it white vinegar and a honey mixture. I am sure it probably also had salt, pepper, paprika and cumin in the marinade. Wish I had her recipe for it. Had a sweet and sour thing going on. She would let sit 12 hours and then stuff the jars 3/4 way full of meat and add water to the shoulder of the jar. Leave an inch of head space in the jar.... She processed it for 75 minutes at 10-12 LBS of pressure....
As to the starch, yes but I forgot to bring some up to deer camp. I also did a teriyaki venison and broccoli deal. That one was also really good. Got all my recipes from YouTube a few years back.
Never done canned meat myself but have eaten quite abit of gifted stuff. Can't say I've ever not liked what I had? I did have a lady friend can 12 quarts of bear meat a few years ago. It was SO good!
I picked up the canner last week. I may try it out on some beans to start. I know this is an irrational fear I need to finally break..
Well guys after trying the beans with success the early doe hind quarters got canned up. Here's one pic. I went with a small amount of pink salt and a large clove of our garlic in each jar. They all seemed to seal. We will see for sure tomorrow when the bans come off. The house smells amazing though. Hope this is what it's suppose to look like. I did a jar weight and each raw no water added jar was a bit over 2.103#'s per jar lose packed. . I've discovered that I can not can under 13 1/2 - 14 #'s pressure on my stove. That is,where it holds steady. Not bad concidering I'm required to be at 12#'s any ways. 90 mins turns out to be....a long.......time..lol Though it gave me time to put my 20th cookie sheet of poppers in the freezer. So no wasted pot watching here.
