Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Wow..... Canned Venison

1st time I ever tried canned deer was in VA at my aunts place. I have to admit, it looks purty dern nasty....But it actually tastes really good, tender roast beef. I use to throw it in ramen noodles to kick em up a bit!!! hahhaha

Another good canning item is mullet! Take chunks of mullet and cut about 3 slices of jalapeno to put in the bottom. A teaspoon of OO and can! Stuff is way better then any tuna you will ever get!!!

This has been a really good thread. Good to see how others do it. So far its mostly covered one meat, fish or fowl at a time. One thing that hasn't been mentioned much is Stews and soups. I can a lot of meat but probably more soups and stews. Always handy of for heat and eat situations. I just cook up a pot of soup or stew in my 20 quart pot and eat some fresh that day and can the remaining 14 quarts. My two larger All American canners will hold 7 quarts each and I usually do a full load at a time.

When you can your leftover soups/stews, does it turn the vegetables mushy? I have been wanting to try this.

Good thread! I've got a hankering to try it now.

ALL, my mother canned everything when I was growing up. I'm just starting out and remembered that depending on what she was canning at the time she would let the pressure canner return to room temp by itself and sometimes she would run tap water over it until cool and safe to open.

Would you care to expound on that for me please.

Thank you, Denny

Should not use cool towels or running water to cool a canner quickly. Let it get to room temperature on its own. Not sure of the science behind it, but when I am canning I follow the published and professional advice closely.

b, b , but but mommy did it for years and years. ??

Denny.

Googled it. Sometimes mom may not know best?


Can I run cold water on my canner filled with pint jars of corn at the end of the processing time to quickly cool them so I can start a new batch?

No. Never try to rush cooling by pouring cold water over the pressure canner. The complete processing time includes the time the pressure canner cools. If cooling is rushed, the foods may be underprocessed. In addition, rapid cooling may break the jars.

We can every single deer we kill now. Love it.



Travis

+ 1

It doesn't take very long for a canner to cool down once the heat is turned off and the pressure is relieved. When it's cool enough (still very warm) to handle the canner and lid without burning your hands, it's no longer venting steam, zero pressure, open it up, let it cool bit more, use jar tongs to gingerly lift the jars out, and let them cool undisturbed on the counter.

Once the jars are out of the canner it cools fast enough to start a new batch in a short period of time.

There's no need to rush it.

Thanks, Fish.
Denny.

It's that time, so BUMP !