All,after much procrastination spanning the course of several years and paying friends and neighbors to can my venison for me I bit the bullet, not literally thankfully, and bought a pressure canner.

http://www.amazon.com/gp/product/B00004S893/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1

Canned venison is way up there on my list of favorite foods coupled with the fact that I'm one of the world's worst deer butchers. No brainer to chunk it up and can it.

Still have two deer in the freezer so I'm anxious to play with my new toy this spring using my big propane burner on our deck.

Looking forward to reading your mouth watering recipes.

Thank you Denny.

Denny- You don't have to wait till spring. You can suffer thru it now. Find a corn beef recipe and use it. It makes the best Rueben Sandwich or Corned Meat dinner there has ever been.-Mike

Spring's the thing. Up to my azz in snow atm and want to do it outside while relaxing on our deck. Please explain further about the CB recipe and how it relates to pressure canning venison. I'm STOOOPID.


Thanks Denny

http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe.html

OK,sounds good. Brine and then process with pressure canner ?

Denny.

That's right. We're bound to get some good weather enough for some outdoor cooking, before too many days. That recipe looks like a real winner. If you can't cook it with the pressure cooker outside you can do it inside. OOPS!!! I forgot you have a canner not a normal pressure cooker. Just follow the recipe and cook conventionally. -Mike

Denny,

What are you going to heat that canner with? If on an outdoorcooker like a turkey cooker use a diffuser plate.

We canned antelope and elk at colorado 1135's with bobcape. He was our tutor. After prepping the jars and lids, we used a beef bullion cube in widemouth pint jars, packed the jar with cubed meat to within 1/2" of the top and then put them in the pressure canner and cooked then according to our altitude for pressure. I think we cooked them for 75 minutes at 13 lbs for our altitude.

bobcape can give you the specifics.

eh76, this be the cooker I use. Mega BTUs and very adjustable with the supplied inline needle valve.UP to 100 quart stock pots.

http://www.bayouclassicstore.com/gascookers/KAB6.html


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Denny.

C'mon guys, lets see those recipes. Going to order a Ball canning guide as well.

Denny.

You will need a diffuser plate

Denny- Two teaspoons of salt per quart jar in a cold water bath for 3.5 Hrs. Remove all excess fat and gristle. Pack cold and pressure cook at 15LBS for 70 to 75 minutes.------- I have added onion and bacon chunks to grass fed beef to give the flavor a boost. I also used pickling salt. Water should be chemically free as would the salt.-Mike

Might play around with a cheap cut of beef when it gets warmer. Deer is in quarters.

Chunk up a bottom round maybe ?

Denny.

The unit you have can used as a pressure cooker or a canner. It will do both tasks.

You also don't need to use a mega burner outdoors. I've got the big brother to the one you have and I've had no problems canning with two different stoves/rangetops. One was electric and the other is gas.

You only have to boil/heat a few inches of water vs an entire pot and once it comes up to pressure it needs to be turned down to less than med heat.

Don't wait for it warm up outside. Do it in the kitchen.

FH, Roger that on the burner but it's all I have. VERY precise control from big full boil 16 gallon cooks to simmering some beef stew in a small sauce pan when our electric was out.

Denny.

Cube venison. Teaspoon of canning salt.



Travis

Mike So I'm "marinating" my venison in salt water water in the jars for 3.5 hrs. prior to processing in the canner ????

Denny.

cut into 1in cubes and pack into jars leave alittle room at the top. add 1/4 onion and one beef boulon cube . fill up with water.pressure can at 15lbs for 70min.

Denny- when you are done soaking them dump the brine and place the meat back in the jars. Then follow "srw shooters'" directions. You can use water to fill but you will not need much. I don't soak the meat in jars. I use a porcelain sink that is clean. Then I drain and rinse and then pack the jars.-Mike

Pressure canner arrived a few minutes ago. Gotta go to the Docs.

See ya this evening.

Denny.

Did mine like that without the water or onion. Made its own broth. And boy is it delicious.

I have a friend that also uses tomato juice in his canned venison, it turns out very well.