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

Most of what I've read about canning meat has folks putting the tougher cuts of meat into jars raw covering with liquid and pressure canning. When I butcher I throw most of the bones into a stock pot to cook the meat and tendons off and make soup.

Is there any reason I shouldn't can the soup starter?

Is there a reason that I shouldn't cook the bones down in a pressure canner?

If you are talking about canning venison then I think you setting yourself up for failure, we "can" good clean pieces of meat, tallow free neatly trimmed and free of tendons, and we certainly don't add liquid. A simple teaspoon of salt is all that goes into the jars.
As for tough and less quality meats all gets run through the meat grinder twice and then vacuum packed in premade burgers and frozen.
The better the quality of the meat that you put into the jars, the better the quality you will get out of the jars.

I don't intentional put tendons in a jar.
We don't worry about much silvers kin and the little gristle pieces on a piece of meat.
Just like pot roast, the long cooking process softens these pieces and makes them edible.
Trim the easy fat, the rest cooks out and floats on top. Skim when you open the jar.
We just add some salt, no water. Some add bouillon, be OK I guess, we dont.
Some add other flavors, OK if you are sure on final use, limits that though.


Canning broth, my mom did that when we were kids, no idea what would be wrong with pressure cooker.

Searing the chunks before canning improves the flavor significantly! No reason not to save bone broth, but why not just freeze it in zip-locks?

For years I trimmed tendons scrupulously... not any more. I also can the toughest meat and grind only good clean meat from reasonable cuts. Really tough stuff requires grinding too fine for my tastes.

That's how I've gone too. The nice thing about cooking down the bones is that you don't have to worry about getting the meat off of the joints. I just cook it off.

I can everything, backstraps and all. I've browned it, and packed it raw,couldn't tell any difference. Clean your meat up good, no fat, sinew, tendon etc. Do put garlic cloves in it, jalapeno, taco seasoning, sometimes momma put tomato juice in makes good soups and pot pies.

I can venison all the time and yes I add water. 1/4 of a onion1 beef boulon cube and can.

When I lived in northern British Columbia, everyone that hunted canned meat. Mostly because of the lack of freezer space. When they canned moose, they always put in the granulated beef bouillon. Along with other herbs and spices. One family I know in the Vanderhoof area would can up to 300 chickens a year.

Every summer I can chicken and tuna, along with pickles asparagus, marinara sauce salmon, smoked salmon etc. that’s what I do, I drink beer and can things.... great hobby

Every time you add some store bought flavoring to the meat that you killed and cleaned you are adding everything china added to our stuff!
I will add salt , thank you !

Same for me but I only add canning salt.

I plan to can a bunch of the water buffalo I just killed with my bow. I have been canning venison for decades. Its wonderful and so easy to do..

I add a little bit of salt & a small wedge of onion, no water, it makes it's own juices.

Dick