Home Forums Hunting & Shooting Food, Cooking, and Game Preparation canning deer

how many here can deer meat? i killed a 6pt with my crossbow last week and just canned the whole thing. here's how i do mine.

remove all fat ,cut in to 1 inch cubes
pack in quart mason jars almost to the neck
add 1 beef boulon cube and a quarter of a medium onion
fill up to the neck with warm water
pressure cook 90 min at 15lbs.

I can most all our meat. Deer, caribou, fish, whatever. I have found I like it plain, that way I can add what ever I want to add and the meal can't be predetermined by what I put in the jar. However, Sitka made some awesome batches of deer chili verde and it was so good, I canned it. Talk about a convenient meal! It's way cool!

I have in the past put a tablespoon of tomato paste in the jar along with a teaspoon of dill seed. Later, I mix it with sour cream and serve over rice or pasta for a nearly instant stroganoff. Excellent.

M

I can venison tongue and heart as BBQ for sandwiches, meat sauce both brown and tomato based. I can a venison Vienna sausage in small jelly jars. I also can corned beef, dried beef, tongue, pork pig's feet and hocks and something the has a Mexican name that eludes right now that is strips of pork skin and fat pickled with peppers and spices and canned. Put it in pinto beans or eat as a side with rice and beans.

Venison is also pretty good canned just w/salt and a little garlic...

I can most of mind,but I never put any water in it.To me it don't keep as good..

Browning the meat before jarring is a huge flavor improver...

I can a lot of things but have never canned deer. You guys who do....do you use the same canning principals, water seal, ect...?I have a pressure cooker but it is too small for canning. I have one of those ols SOuthern canners with the jar rack for the stove top.

I have also wanted to can Jims chilli. Do any of you can chilli?

O.K., fine. Hows about some recipes, timing, spices, heat needed, jar size, cooling period, etc.

Heck, Crawfish, I once dated a Playboy Playmate. Wanna know the rest??

Just jokin bout the Playmate but do fill us in on the "how too's" and thanks, Pard.

The how to's for canning meat is fairly simple. Pack it in jars, put the lids and rings on, then put in a pressure cooker. If you are canning in pints, you will need to pressure cook it for 70 minutes at 10 lbs. If you re using quarts, it's 90 minutes, also at 10 lbs. The ways to use it afterward are only limited by one's own imagination. I've used it just mixed with bbq sauce, for sandwiches. I've used it as instant stew. I've used it mixed with mayo for a deer salad sandwich.

I think Ball still puts out a very good manual on pressure canning. It gives all the times, etc, along with some recipes.

M

canning with beef boulon and onions if you don't add water you won't get the same flavor. you can brown your meat first ,but if you pack it raw my canner book says 90 min at 15lbs.


i just did another 14gt today.

i use my canned meat for lots of different thing so i don't want it flavored to much so i can add what i want each time i eat it.

i've eaten it in white sauce with noodles,in gravy over toast,made BBQ,sandwich spread and added it to chile .

Miss Treated, many thanks and I'll get the Ball manual, never even thought of that.