canned venison recipe

[Boar]

I just finished devororing the first quart jar of canned venison OMG is that delicious. I just add salt an pepper an presser cook it. i was wonderinf if you guys have tweeked a canned veny recipe any. Looking to expand horizons a little. Thanks boar

[bird--dogger]

We also add raw onion as well. That seems to be the best. Keep it simple. We have tried other spices but nothing turns out as good as salt, pepper, and onions. You can add other spices when you are cooking it to eat.

[DinnerPail]

Agree keep it simple. I just add a little salt when I pack into the jars.

[MNHuntress]

Dry french onion soup works great too

[lovebigbluegills]

As mentioned above, I just add a little canning salt when I pack the jars, as well as a handful of raw onion.

My neighbor browns his with onions prior to packing, but I can't say that I enjoyed it near as much.

[BobT]

Similar to the onion soup idea, I raw pack mine with a beef bouillon cube.

[Early Riser]

Bob, by raw pack I assume your mean just sticking the meat in the jars with the beef bouillon cube and cooking? Does that make enough juice to almost cover everything? Sounds like something I would like to try.

I typically bring the chunks of meat to a boil in a large stock pot. Let cool a bit. Cut into 1" or so cubes. Place in wide mouth pint jars. Add 1/2 tsp canning salt and cover with the broth. Cook at 10lbs pressure for 90 min. It comes out real tender, even the shank meat from the lower legs.

[BobT]

Here's the instructions I use. These are written for two types of pressure canners. Some have pressure gauges with petcocks for adjusting. Mine has a vent with a weight to control pressure. Either way works well. I trim and cube the meat to about 3/4" cubes.

Using Pressure Canners

Follow these steps for successful pressure canning:

1. Put 2 to 3 inches of hot water in the canner. Place filled jars on the rack, using a jar lifter. Fasten canner lid securely.

2. Leave weight off vent port or open petcock. Heat at the highest setting until steam flows from the petcock or vent port.

3. Maintain high heat setting, exhaust steam 10 minutes, and then place weight on vent port or close petcock. The canner will pressurize during the next three to five minutes.

4. Start timing the process when the pressure reading on the dial gauge indicates that the recommended pressure has been reached, or when the weighted gauge begins to jiggle or rock.

5. Regulate heat under the canner to maintain a steady pressure at or slightly above the correct gauge pressure. Quick and large pressure variations during processing may cause unnecessary liquid losses from jars. Weighted gauges on Mirro canners should jiggle about two or three times per minute. On Presto canners, they should rock slowly throughout the process.

6. When the timed process is completed, turn off the heat, remove the canner from heat if possible, and let the canner depressurize. Do not force-cool the canner. Forced cooling may result in food spoilage. Cooling the canner with cold running water or opening the vent port before the canner is fully depressurized will cause loss of liquid from jars and seal failures. Force-cooling may also warp the canner lid of older model canners, causing steam leaks. Depressurization of older models should be timed. Standard-sized heavy-walled canners require about 30 minutes when loaded with pints and 45 minutes with quarts. Newer thin-wailed canners cool more rapidly and are equipped with vent locks. These canners are depressurized when their vent lock piston drops to a normal position .

7. After the canner is depressurized, remove the weight from the vent port or open the petcock. Wait two minutes, unfasten the lid, and remove it carefully. Lift the lid away from you so that the steam does not burn your face.

Remove jars with a lifter, and place on towel or cooling rack, if desired.

 

 

Raw pack -- Add one beef bouillon cube per quart to the jar, if desired. Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid. 90 minutes at 10lbs. for Quarts.

[lungdeflator]

never tried this before but how do you measure the pressure? sounds really good and want to give it a try

[Boar]

On tip a guy told me was to put a beef bullion cub as stated abouve an a table spoon of lawrys season salt an that it. I thought adding the cub an teaspoon of liquid smoke or whorechester sauce ro something like that. Boar

[BobT]

never tried this before but how do you measure the pressure? sounds really good and want to give it a try

As the water inside boils, it expands into steam and pressure builds up in the canner. We need some means to maintain that pressure at about 10psi. There are two types of systems used for this purpose with pressure canners.

Type 1:

This type incorporates a pressure gauge and a petcock. The pressure gauge allows you to monitor the pressure. The petcock allows you control the pressure by regulating how much steam is escaping. The amount of heat being applied in conjunction with adjusting the petcock regulates the pressure. As the pressure builds you may have to adjust the petcock, reduce heat, or both to reduce the pressure. Conversely, as the pressure decreases you may have to increase heat, adjust the petcock, or both to allow the pressure to build back up.

Type 2:

This type does not have a pressure gauge or petcock. This type (mine) has an exhaust valve stem on the top of the lid where the steam can escape. A specially calibrated weight is placed on the valve. As pressure builds inside the canner, it will eventually overcome the weight and steam can escape. The rate is determined by the weight. For this one, you simply adjust the applied heat to maintain the rate of escaping steam. Too low a temperature and the pressure isn’t high enough to overcome the weight. Too much heat and the pressure is so high the weight stops bobbling as it is lifted to the max. When you have it right, the weight will bobble on the valve.