Canning Veniso?

[rmh2o]

Does anyone have any recipes or tips for canning venison? I would like to try canning some but have never done it before.Thanks

[SilverLakeBoy]

I've been canning it for years the same way my mother did for years. Some people disapprove of the method but the most important thing is to heat and sterilize the jars. you then place your 1-1/2 to 2" cubes of venison into widemouth pint jars and add a teaspoon of beef bouillon or 1 bouillon cube and a dash of water place the lid on the jar tightly and place in a large pot of boiling water so the water comes up about half way to the top of the jar and boil for 3 hours. this stuff is melt in your mouth tender and is a very quick meal.

[BLACKJACK]

There was a good article in the Outdoor News awhile back that talked about this, how long to pressure cook the venison, whether it was quart or pint jars, whether it was precooked, etc. I saved the article because I wnat to try it some day. Best thing would be to do a search on the internet to make sure you do it right, as in cooking it long enough so that it doesn't spoil. Or the extension agents might have some info.

Good luck.

[straydog]

If you click on the search tab and search the archives under canned venison there are some more recipes. Hope this helps.

[doubleUcubed]

A search will give you good info. I'm pretty sure for pressure cooking the time for pints is 75 minutes and quarts are 90 minutes. I was talking with some friends Mon. night about canning venison and they told me about the technique they've been using for years. Cut the meat into cubes and fill the jars, pints or quarts, add some water <1/4 cup, some salt and onions (onions optional), put lid on and tighten down. Place the jars in the oven (cold oven), turn the heat to 350, after 1.5 hours turn the heat off and leave the jars and oven "untouched" until it cools (several hours). I am going to try this method as I don't have a pressure cooker. My Dad did about 40 pints last year with his pressure cooker and the stuff is awesome! Good Luck!

[husker4u9899]

SEE MY POST ON USING A PRESSURE COOKER

[husker4u9899]

I just checked with Iowa State University Extension Home Economics Dept and they did confirm that the only SAFE way to can any kind of meat is with a pressure cooker. You may flavor with what ever you choose, they recommend pre-cook cubes to rare use a bullion liquid, tomato juice or what ever, pour boiling hot into jars over the meat leaving a 1 inch head room adjust lid and rings and pressure cook at 11lbs for 90 min. quarts and 75 minutes for pints. I do have their 800 #, if you are interested post your e-mail and I'll contact you.

[rmh2o]

Husker I could use that # [email protected]
Thanks

[rmh2o]

Husker thanks for emailing me the # I also did a little searching on the web and found the U of M county extension and found the info I needed thanks

[BLACKJACK]

rmh2, let us know how it goes with the canning. If i get another deer on the late season bowhunting, I'm definately going to give this a try.

[rmh2o]

I just have to get the pressure gage tested and I am going to can some,I will let you know how it turns out

[husker4u9899]

rmh2o Glad you found the info etc. I also will be waiting to hear how your canning goes and what alll you putin the "POT".. Both the guys that work in my office deer hunt, I don't, so I can get my hands on the meat. Good luck.

[rmh2o]

I just droped my pots off at my county extension office and they are going to test the gauges on them and I will be picking them up monday.I should be doing some canning next week and I will post how it turns out.I was surprised they test the gauges for free and they also gave me a free canning guide wich is also available online.

[rmh2o]

Just got done canning 7 quarts of venison and it looks like it turned out fine.Havnt tried it yet as it is still cooling but it looks good.I brined it for an hour before canning with a salt water bath then packed it into jars with a tsp of salt.I pressure cooked it for 90 minutes at 11 psi.If anyone needs any help or info to do this let me know.I will post again when I try some.Thanks for the help.

[BLACKJACK]

rmh20, how come you brined the meat, won't it get a little salty? Let us know. I was thinking a little dab of salt on top, and maybe trying a few with some onion slices.

Looking forward to trying this, probably next year when I get another venison. This weekend I got my big pressure cooker out to see if it worked, used it on some pheasant legs. Had to take the seal out and stretch it, but then it held pressure, 45 minutes at 10 pounds had the meat falling off the bones!

[husker4u9899]

A little trick I use when having a problem with the seal ring, use any cooking oil and pour onto a paper towel and then rub around the rubber ring helps seal and keeps the ring from drying out. HAPPY HOLIDAYS TO ALL.

[rmh2o]

BLACKJACK The book I have for canning recomended brining (1 tbsp salt per quart of water) meat that has a strong game taste.I just tried the meat I canned and it came out great and didnt have a salty taste.I will definitly be doing more of this.The book I have is available at county extension offices for $4 or online.If anyone wants the online link email me at [email protected]

[BLACKJACK]

rmh2, you have mail! Glad your venison turned out good!

husker, thanks for the tip! In the past I've just stretched and wet the ring down with water, will try the oil trick.

[husker4u9899]

Well I can finally report on my canning of venison and the ingrediants I used.
3lbs Venison roast, cut into 1" or so cubes, lightly brown in the fry pan, don't let the meat start to cook, just want to sear the outside(I used a healthy chunk of margrine) in the pan). Into a large pot I poured 2 pints of home canned tomatos, 2 quarts of V-8 flavored home canned juice. Then put the meat and all the juice from the fry pan into the pot. Set the flame/burner on low and let this simmer to warm the liquids. From this point on flavor to taste, I used (all small amounts a pinch or so) of sage, oregano, black pepper, cayan pepper or red pepper, a little(a shake or two of home made hot pepper powder) . I put around 8-10 homegrown red potato's and a few white potato's all skinned and cubed into the pot. When the juice is just short of boiling begin the canning process. If well stired the mix of meat and potato's will take care of itself along with the liquid. This was enough for 3 quarts which I processed at 11 lbs for 90 minutes. My test subject opened a quart for dinner Last night and reported that it was delicious. They just warmed up the mix and ate it that way. Another way I will try is to pour over some form of pasta. I always wait to eat anything I can for 30 days, may not be necessary, but I like to think it helps the flavor. Enjoy...