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I would like to can venison and have no clue as how to do it. Could someone give some help on this. Thanks
 

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This is from the Mrs.OLDHandgunner:
First of all use ONLY a PRESSURE CANNER ! Some people will use the old waterbath method like grandma did but asside from taking such a long time to process when dealing with meat we won't take any chances of them not sealing properly. Start with clean sterile canning jars and lids ...pack each with any small pieces of venison using any meat that can't be cut into steaks or roasts. She uses any size pieces or chunks that you would normally put into a stew. She is fussy about taking as much tallow or fat off as possible. ( Any left on will come to the top of the jar in the canning process and it can be skimmed off at the time you use it.) Once you pack the jars within an inch from the top of each jar add CANNING salt. (1/2 teaspoon if you are using pint jars...1 teaspoon if you are using quart jars.) Pour boiling water over meat and salt using a knife in the process to poke into jars to allow water to fill around the pieces getting out as many air pockets as possible. Make sure you leave at least 1/4"of space from the top of the jar for expantion. Before putting on the lids...wipe around the rim of the jar with a clean damp paper towel removing any meat,blood or salt so you will get a good seal. Once lids and seals are put on tightly...place jars in pressure canner. Add water and process for the size jars using as per the canner and instructions . ENJOY
 

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Up until the pouring water in the jars I go along with OHG. Just lightly pack the jars with the meat and put the salt on top. You don't have to use any salt if you don't want to but if you do use canning salt, not table salt. 10-12 lbs pressure for 60 min for pints and 90 min for quarts.

Enjoy,

Matt
 

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We have added onion slices and a small amount of ketchup on top.

Cheese
 

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Most people haven't even heard of canning venison the way we do it....My uncle has a sealer that will seal lids on tin cans! It is a very old hand crank type sealer, and we can still get cans and lids for it. The cans cost around 55 cents each. We just pack the meat tightly in the can, leaving a little bit of head space, pour on 1 teaspoon of salt to each can, seal the lids on, then boil, using the open kettle method for four hours. you can also use a pressure cooker, which takes a lot less time, but if you have a lot of deer meat to can, a big pot on a propane burner outdoors is the way to go...keeps the heat out of the kitchen. As a matter of fact, I had some barbecue just last night made from some meat that was canned last year... Delicious! Mike Bare
 
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