Who here cans Venison and what has been your favorite recipe?

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

Damn MB, that sounds delicious to me buddy! I need to try some of that action!

Pint or half-pint jar of venison, couple cans of mixed vegies, a package of low sodium brown gravy mix, bit of liquid if needed. Heat to simmer. Quick camp stew.

I usually pressure can raw pack with nothing but a little lard in the jar so I can use it with whatever I want to make, in terms of general storage.

When making a "meal in a jar", the possibilities are nearly endless.

Raw pack with a beef boulon cube and a quarter of a onion.

Aaaaaah fuuck here we go again!!! Haha

Google foo, and scientific studies coming right up!!!

I do some with garlic, onions, japeleno, combination of those, solo, taco seasoning, sky is the limit. Headed to Montana Sunday, gonna shoot a whitetail doe or 2 just for cannin. 👊🏻

Dang right. Our freezers are in pretty good shape from crop damage deer this summer. I will be canning some soon and try this for sure.

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.

Dillion, I like your simplicity.

Yep.

I do it the same way. Simple but great. Do wild hog the same way.

Just opened a pint jar tonight, dumped it in a saucepan and added a 1/4 stick of butter, whipped up some potatoes out of a box in the microwave and had a meal in 10 minutes and it was great. I put a couple dashes of Montreal steak seasoning in the pan also!

The glory of canned venison.
1.it tastes good
2.You don't have all your meat go bad if the freezer dies
3. It's cooked, you can even eat it cold.

You tamp each lift give a sprinkle of sea salt and a tablespoon of mixed chopped onion and fresh garlic on top each lift.. mb

The glory of canned venison.
1.it tastes good
2.You don't have all your meat go bad if the freezer dies
3. It's cooked, you can even eat it cold.

You tamp each lift give a sprinkle of sea salt and a tablespoon of mixed chopped onion and fresh garlic on top each lift.. mb

Meat and salt/beef bouillon.

I like to keep it simple, that way I use it for many different recipes. Mexican, chinese, or meat and potatoes.

Anyone cook it (the canned venison) up on the blacks one griddle with anything?

That's how we do it, salt or a bullion cube. Keep it simple, doctor it later depending on the dish you're making.
My record is 88 jars of elk in one day. We usually do a couple hundred jars a year.

What kind of setup do you have to do 88 jars in one day?

This is the way I do it. Easy.

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

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

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.

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

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

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

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....

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

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

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.

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.

Got a Youtube video??


Mike

Is that your definition of authority?

Ever consider those pesky little things? Like facts?

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.

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.

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

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

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.

https://www.healthycanning.com/sterilizing-canning-lids-jars/

Jesus Christ there’s no end to the Alaskan dumbfuckstude. Good god it’s just amazing

Oh fuuck you’re gonna make him stroke out!!! Haha 😂

Just finished up some backstrap/tenderloin. COLD PACKED 😂👊🏻

Looks great buddy!

Just canned 5 quarts venison from the hind quarters of one doe. I always use the raw pack method and it turns out great. Trick is to really get it packed in there and remove as much of the trapped air as possible.