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I do it for fajitas on a black stone griddle with whatever peppers, onions, etc.. that you like in your fajitas.

Last edited by jdunham; 11/17/22.

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Originally Posted by Dillonbuck
Meat, salt.


Keep it basic.
Then it is good for whatever you want later.
Pit a bunch of stuff in it, it will be great for wherever you headed.

And likely useless for other stuff.

Depends on what you are doing.


We canned multiple deer, pork and beef.
It was food for the future. Not jars for gifts, something to talk about,
or specific use stuff.

Literally have 16 pints going right now. 55 mins to go. Simple is best.


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Just did up 18 pints, with what we had left over from last year that will do us. Several people making stew out of it in quart jars. Put a layer of meat in then potatoes carrots and onions. I need to try that out one of these years.

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Originally Posted by Magnum_Bob
I have I like cold pack, 3 layers with a little sea salt,chopped onion, and chopped fresh garlic nothing else . Pressure cooker processed.. Really good quick dinner with Idaho Reds instant potatoes, some steamed veges and make brown gravy. 20 minutes you can feed 2 with a pint 4 with a quart...mb

^^^^^^^^^^^^^^^^^THIS^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Been Doing it for years and you can't beat it!

Last edited by HunterShooter58; 11/24/22.

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when i can venison it was meat , salt , 1 piece of bacon in a quart jar


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Been making canned venison as long as I can remember at least 60 + years ......just add cubed meat to pint jars pressure pack 75 minutes....

Use it for breakfast-lunch and dinner it will last for years....

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Oh you guys are gonna piss Sitka dummy off!!! Fuuck!!!!

A scientist from the 60’s did a study once!! Haha


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Originally Posted by ready_on_the_right
Wow! Some people need to take advice, not give it!

A teaspoon of salt per jar?!?!

No preheat on the lids?

Boiling before starting pressure? Creating a vacuum with the boiling? Purging the air?

Only using 10 pounds at lower elevation?

Adding boiling water to the jars to keep from shocking the jars, but then dropping them into boiling water?

Clueless is too kind.


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I will preface this by saying I am not a canner, however if her food doesn't spoil and hasn't given anybody botulism, eh!!!

I think it's a little over the top to criticize what works for her.


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Originally Posted by ready_on_the_right
I will preface this by saying I am not a canner, however if her food doesn't spoil and hasn't given anybody botulism, eh!!!

I think it's a little over the top to criticize what works for her.


Mike

She has 667,000 subscribers. Her County Extension Service could teach her a bunch about canning so she can stop giving bad advice and explanations.


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Originally Posted by Sitka deer
Originally Posted by ready_on_the_right
I will preface this by saying I am not a canner, however if her food doesn't spoil and hasn't given anybody botulism, eh!!!

I think it's a little over the top to criticize what works for her.


Mike

She has 667,000 subscribers. Her County Extension Service could teach her a bunch about canning so she can stop giving bad advice and explanations.
And I have many decades of canning in huge volumes.


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Got a Youtube video??


Mike


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Originally Posted by ready_on_the_right
Got a Youtube video??


Mike
Is that your definition of authority?

Ever consider those pesky little things? Like facts?


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Do half pints need to be processed for less time than pints? I’m assuming yes since quarts call for more time than pints but I can’t find any info on half pints.

I always did pints at 12lb for 90 minutes. Recently did a test batch of half pints for 75 minutes and they had a better texture than when they’d been done for 90, firmer and less cooked down.

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Originally Posted by TheKid
Do half pints need to be processed for less time than pints? I’m assuming yes since quarts call for more time than pints but I can’t find any info on half pints.

I always did pints at 12lb for 90 minutes. Recently did a test batch of half pints for 75 minutes and they had a better texture than when they’d been done for 90, firmer and less cooked down.
If you care about texture you should try browning rather than raw packing. I mention that only because most here are completely uninterested in improving flavor.


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I have tried it both ways in reference to browning. Honestly I can’t tell a big enough difference to make it worth the extra time.

I just want to make sure I’m not going to ruin a bunch of meat making jars of poison.

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nice video thanks for posting, nice to get a reminder ,pete53


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Originally Posted by Sitka deer
Originally Posted by ready_on_the_right
Got a Youtube video??


Mike
Is that your definition of authority?

Ever consider those pesky little things? Like facts?


Not questioning your knowledge but in your head it does no one else any good!


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Apparently the method shown in the video is not uncommon watched a different one that the only difference was elk not deer and she didn't pour water in the jar.


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