Canning Venison

[Big Julie]

I've had canned turkey before and loved it.

I have heard of canned venison, but never had it.

I have to imagine it could be most excellent.

I saw one post briefly mention it on another thread on processing venison.

Anybody have any recipes or experience they could share?

It would be a most desireable addition to ways to use venison, eh?

[PerchJerker]

I've had it before and it is excellent. I've never canned it, I think my buddy that cans it just seasons the meat with salt and pepper and puts a slice of onion in the bottom of the jar, then lets it cook in a pressure cooker.

[dadman]

Canned Venision is great.

I and My better half have canned it for years, it keeps for years also this way. We just cube it up and pack in quart jars, put lid on and boil for four hours in canning pan.

Have not had a bad batch yet. Works great for sloppy joes on the ice, in stews etc etc.

[BLACKJACK]

I think in the Recipe section about a year ago they had a thread on canning venison, go do a search. Never tried it, but I'd like to, I have the canner, just need to take the leap and process my own deer.

[hanson]

Its awesome!!

To the uninformed, they would swear they are eating roast beef. The meat is very tender and falls apart.

I've never done the canning in our group but I'm going to learn this year.

Its probably my favorite way to eat venison.

[Piker]

I've got a question for some canning veterans. I've heard that you can't put a canner on the new stoves that have the flat tops? I'm not sure what you call them, but the top of the stove is flat and there is not a metal burner element. I heard the sustained heat of a canner will crack them. Is this true? I'd really like to can some this year, it's awesome on toast or anything really that you could put cubed venison or beef in.

[toughguy]

I got one of the new flat top stoves a few years back and the salesman told me that you should not can on it too. Would a hot plate stove with the coil on it work for canning? I don't think they are too expensive?

[fisherman]

using wide mouth mason jars. cut venison as large you can, to fit in jar.pack firmly with hand no fat no, tallow, no water, add 1 teaspoon pickling salt, 1 teaspoon lipton onion soup mix{mix packageup}put new lids on jar. do not tighten down. bake in oven for appox. 3 hours at 350 degrees.

after 3 hours remove from stove, using oven mits tighten

lids rest of the way. within minutes you can see hear the lids sealing. and its yummmmmmy

best if you can use used jars, new jars have cracked on me without putting them in boiling water to temper them

you can sub soup mix for whatever you like, cajun,etc. etc

[Early Riser]

Big Julie, I have been canning venison, fish, rabbit and even beaver for years. You should invest in a pressure canner for safety. Botulism is not something to take a chance with. I believe it is about 100% fatal. The only thing you can safely can without a pressure system is some vegetables or berries with a high acid content like tomatoes and blueberries. If you have pressure canner you will be able to can anything including all your vegetables and fruits. Anyways, with deer I bring larger chunks of meat to a boil. You can use the toughest leg meat and it will come out tender. After the meat chunks have cooled off a bit I cut them into bite sized pieces. Pack them into wide mouth canning jars. Fill with juice from the boiling pot then add 1/2 teaspoon canning salt per pint. Cook at 10lbs pressure for 90 min. and when you are done you have some very good eating. Our meat is usually gone within a year but I believe it will keep for up to two years on the self. Good luck and it is worth the effort!

[Big Julie]

Early Riser and all,

Thanks for the recipes.

I do have a pressure cooker that will handle quart jars.

I use it a lot.

If you want to know how to make chicken soup from scratch in one hour, or burger soup, let me know.

I could not survive with out it.

We will definitely can some venison this year.

Keep the recipes coming.

Can't get too much of a good thing, eh?

Thanks everyone.

jt

[fisherman]

Julie,

I'll take the recipe for chicken soup in an hour. I got the recipe for canned venison from my old man. It is really good stuff.

Thanks

[B@ssDoctor]

I have been canning for 2 years on my flat top. I have had no problems except for the fact that the newer ranges (electric) do not have persistent heat and it takes a while to get the canner up to boiling.

I wish I had gas !!

[Big Julie]

Fisherman,

OK, here goes:

It's labor intensive but worth it.

One whole chicken; skinned, cut into pieces.

Put in pressure cooker with some onion, celery, a little carrot and garlic (for the broth) and an inch of water or so. Probably a tsp. of salt and 1/2 tsp. pepper also here.

Cook for 5 min after the top starts jiggling.

Cool the pot and take the meat off the bones; set aside. It should be mouth wateringly tender. DO NOT EAT THIS. IT IS FOR THE SOUP! The kids always try to sneak it. :-)

Put the bones back in the cooker with enough water to cover the bones and cook for an additional 15 minutes.

While this is cooking cut up carrots, onion, celery and maybe some taters into your idea of bite sized pieces. Also a dozen cloves of garlic or so... ;-) however many you enjoy.

When the bones are cooked, drain off the juice into a large bowl and dump in a couple of trays of ice cubes to quickly cool it down so the fat hardens and you can separate it from the broth.

Put the broth back into the pressure cooker with the veggies and reseason it, as the veggies do not usually come seasoned. (from Emeril)

Cook for 5 minutes, cool and add the cut up chicken and what ever kind of noodles you like. We usually use a relatively fine egg noodle.

Bring the cooker back up to temp, just jiggling; cook for 1 minute and recool.

It should all be done perfect.

this might seem like a lot of work, but you can have it done within an hour without too much practice.