Since I have the canner out and did some deer meat canning last weekend, I thought perhaps I'd try some other meats as well. What else you guys canning that you've had good luck with? Seems pork or chicken is usually on sale but often more than I can eat in a week, so perhaps some canning is in order? Any favorites?

I’ve canned chunked up loins from wild pigs. Makes good quick pork tacos

Hopefully Santa brings me an All American 21 quart for Christmas!

Canning is great, freezers are better still.

Not when your freezers are full Richard.


Causes the wife great heartburn when I bring home another 30 pounds of something......and suggest we might just have to buy another freezer.


Although the water bath canner I bought made it so I could take over a full wing of the closet!



She cant win for losing!

I run two of them at a time...

Game birds: grouse of 7 flavors...

Varying hares and gray squirrels ... muskrat.

Fish:
Salmon, halibut, cod, lingcod, salmon shark, crab, and smoked salmon.

Big game:
Moose, caribou, deer, musk ox, bison, mountain goat, dall sheep, black bear, beaver, lynx.

OK Gentlemen, All this talk has me thinking, dangerous I know, but I have a pressure cooker, I have deer meat, jars are easily obtainable, but my question is about the heat. I would like to do this away from my wife's kitchen, so what do I use? I have camping two burner gas stoves, a fish/turkey cooker burner on propane and an electric hot plate available, and the shop space where I cut up my deer. miles

The only meat we can is pork tenderloin. It's what I call comfort food. A can of tenderloin, mashed potatoes, green beans or peas, and biscuits.......it's guaranteed to put a smile on your face and make you leave the table with a full belly.

I canned up some Carnitas this year. They're great for week nights when I forgot to take something out. Put them in a frying pan to brown them up. Taco, salad topper, or nachos.

Canned Carnitas are the bomb

Canned chicken breasts. Normally I am not a fan of chicken breasts (too dry) but canned it is hard to beat. Great for a quick sandwich or salad.

1) Tuna

2) Venison

I had both for ya buddy!!! I’ll make another trip soon Charlie

Any reason to ask Santa for the 25 quart model?

Holds the same amount of jars as the 21 quart.

Probably not... I have traded in most of my jars for retort bags. I can do a lot more volume per canner load and end up with a more useful product. The 25 would make a difference for me. For jars? Not so much.

Smoked Salmon is also really good. I do half pints because it's just the two of us.

All American caners are great. I have 3 of them. Two large ones and a smaller on. I got 2 of them at yard sales really cheap. Well worth the price even at retail. Gaskets on the others are a pain. Had times in the past, when you were right in the middle of a canning project, and the gasket blows.

Wife cans sweet and sour chicken. Just dump it over rice. Good stuff.

Got a recipe?

Thats pretty cool. Canned sweet and sour.


Friend of mine...God rest him....used to can a Thanksgiving dinner.


Sort of a layered affair. Turkey and all the trimmings.

Can post the recipe sometime tomorrow.

Has anyone tried canning duck or goose breasts?

I am wondering if they would be a lot better canned than the other recipes we use.

The family that got me into waterfowl hunting canned their birds. I believe they cut the breast into large chunks and added a bullion cube and small or half bay leaf for a pint jar. Legs were boned and canned separately from the breasts. Same bullion cube but they would put in a small dried chili. I remember that the results were amazing!!!

I have done the following:

Wild game
- Venison
- Elk
- Antelope
- Hog

Domestic
- beef
- Port
- Chicken
- Turkey

Do you remember if they removed all the skin or if it broke up from canning? Sometimes we have a bunch of breasts that would probably be better if they weren't cooked in a croc pot.

They breasted and legged their birds. Meat was skinless when it was processed and canned.