Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Canning wild game

Have a moose, bear, deer and elk hunts planned for this year. Looking at canning some of this year's harvest.

Any guys/gals on here have canning canning tips, recipes?

Have canned vegetables and fruits and know how to use a pressure cooker.

Looking forward to learning myself! Thanks for posting the question. Total newbie at canning myself.

" Cold packing " is the preferred method around here and was also back in Pa. when I lived there.

EXCELLENT !!!!!!!!!!!!

Unfortunately I'm of no technical help to you in the process itself.


284.

We usually turn at least one or two whole black bears into chili verde each spring. There are two waiting patiently in the freezer even as I type this. I have posted my recipe here several times previously. I make the chili and Miss T cans it in pints and quarts. Deer and moose were the last two versions, but previous editions included musk ox, dall sheep, bison, wild pig, mt goat, and caribou.

Another favorite is plain old stew meat of any kind chunked and canned. Adding a bit of tomato paste and salt is a good idea. Can it for use as instant stroganoff or stew later. To make stroganoff just pour the liquid from the jar in a large skillet, add about an equal volume of tomato sauce, and an equal volume of sour cream. Stir well and add a good dose of dill weed and seed. When blended and hot add the meat carefully and stir gently. Too rough and the meat will be shredded. Spoon thickly over rice or pasta.

There is a lot more you can do with jarred meat...

http://www.uaf.edu/ces/ ....... go to publications, enter "canning" in search box.....about 1/2 way down...everthing u want to know about.

Thanks Guys

I have very limited freezer space becasue I live on wind and solar power so think canning game is a good option for meat.

It is a great option.

I canned fresh tuna one time. It was excellent.

I sprinkled a small amount of salt to the bottom of the jar. Chunks of fresh tuna added to 3/4 full. Covered with chicken broth, and another small amount of salt on top. Canned to directions. My kids would not eat store bought tuna until it was gone. Good luck.

We did the tuna in some olive oil with a clove or two of garlic. It was unbelievable.

Your Pressure Canner should have directions. The pressure and length of time varies with what you are canning. It is longer and higher pressure, if I remember correctly, for higher altitudes.
We used to can some of our game each year to make for a quick meal of stroganoff or hot "beef" sandwiches. I canned it in boullion.

We use tougher cuts (neck, shoulder) and cut it into cubes about 1 inch. Pack into pint jars, add a pinch of salt, and sometimes an onion slice. Seal the jars and into the canner for about 3 hours. Pull them out and listen for the lids to 'pop'.

I'm still cold packing too (I don't have a pressure canner) but it's not recommended for meat any more. Seems botulism can result because meat isn't acid enough (like tomato based stuff) and boiling water isn't hot enough to kill the bacteria. I think you need 240*.

Dale

Canning wild game is absolutely fantastic.

It's natures best fast food. Precooked, so tender it falls apart with a fork, and moist. Great to mash with a fork and put some Jack Daniel's BBQ sauce on it and throw it on a bun for instant BBQ. Great in chili, vegetable soups, tacos, beef and noodles etc. You can't beat it.

All you do is put 1 inch cubes in mason jars with a little canning salt and put in a pressure cooker at 11 lbs pressure for 90 minutes. If you are at altitude (I live at 7,200 feet) you have to adjust by following the charts. I use 14 lbs pressure for 90 minutes.

These cans will last for years! We can antelope, deer, elk and even cougar.

Yup. My daughter and I put up several pints of venison, last winter. It was our 1st time doing it, and it came out great!


maddog

i can venison every year

cut in cubes,pack in jars alittle below the neck
add one 1/4 of a large onion and 1 beef bullion cube
fill up 1in from top with water.

pressure can at 15lbs for 80min. this is for quarts,pints about 60min will do

this is fine eating over rice or toast.i call this my 5min meal.

Before refridgeration, farmers used to "can" pork by cooking it with fat and lard. I think that my family simple poured the cooked pork and fat/lard into a huge three/four gallon pickle jar and let it set. When Grandma wanted to cook with pork, she would just dig it out.