Home Forums Hunting & Shooting Hunter's Campfire More on the Canned Venison Project

First off, I want to thank everyone that participated in the previous thread:

https://www.24hourcampfire.com/ubbthreads/ubbthreads.php/topics/14786044/canned-venison#Post14786044

I've got my second batch in as of about 0700 this AM. All told, I've canned 24 1-pint cans of venison; about 10 lbs of this was cubed venison steak and about 7 lbs was grind.

Here's the whole story:

Adventures in Canned Venison

The timer says I have about a half hour left before I can turn off the last batch. The first batch of 16 jars took most of yesterday to fully prepare. I finally got to pull the plug on the canner just before 9 last night. The good news is the first 16 jars fully sealed. I have you guys to thank.

My wife finds canned venison way less " gamey" than frozen.

Good write up, and something I’ve been wanting to try.

That is a lot more salt than I use. 1/2 tsp salt or a bullion cube is plenty. Check your elevation, where I live in east Tn., at about 900 feet of elevation, 10lbs pressure is correct higher elevations require more pressure. Also 90mins. is the recommended time for quarts and 75 for pints.

Nice write up. One you get used to popping a jar open for dinner and how easy it is and how good it tastes you won't be without canned venison in the pantry again. Once I tried it I prefer most of my venison done this way. Nice not having to worry about losing a freezer full of meat when the power goes out also, which happens at my house semi frequently.

Shaman and jdunham, those are the questions I have - how does it taste and do you have to keep it refrigerated?

I’m missing out on my moose hunt this year and I’m thinking this might be a way to keep some of this years moose for a while longer without getting freezer-burnt.

Can't comment on taste yet.

This is shelf-stable. In a cool, dry place it'll last a year or more. The only caveat is that you must have a good seal.

Sound's like you need to open a jar for dinner and report back.

Years ago I went hunting with my brother. He had a jar with him that was canned 5 years earlier, that he found in the back of his shelf. It still tasted good. Normally the meat will be ate up before then. I eat my meat faster than that.

Back when the kids were growing up and the budget was skinny, we grew a big garden and canned gallons of veggies- - - -tomatoes, beans, squash, chili, beef stew, etc. Never tried meat, but as long as the processing time and pressure recommendations are followed it is at least as safe, and a lot less power-dependent than freezing. One thing I learned when we bought a couple of bushels of green beans, already washed and cut from a commercial producer- - - - -a Coleman gasoline camp stove will bring a pressure canner online twice as fast as a Propane kitchen stove. I cranked up the camp stove to help my wife get the beans canned before they went bad, and I was getting almost a 2 to 1 production rate over her efforts on the LP gas kitchen range!
Jerry

if you have a propane fish cooker burner you can speed the process up to about 4 hours round trip - from light off to opening.

My kids would often times just crack one open and eat it all right out of the jar.

After eating your cooking....I can see why.