Canning

[mdeiley]

I have never canned venison and would like to try. Sadly the wife feels it is nothing but botchalism waiting to happen. Anybody know a fool proof way to can venison. I would appreciate any input.

(sorry about spelling)
Huked on foniks worx for me...

[rmh2o]

The best thing to do is contact your county extension office there is one in the Sherburne county government center on hwy 10.I went there last year and they pressure tested my canner lid gauges for free and gave me a free canning book wich tells you how to can properly.Well worth the trip.I canned deer meat for the first time last year and it was excellent and plan on canning a lot more this year.It is real easy to can.If you need their # you can email me at rmh2o at worldnet dot att dot net

[mdeiley]

Does it take extensive equipment to can? You mentioned having yours tested. Can canning be done without a pressure cooker?

[doubleUcubed]

Go back to the Sharing Recipes Forum and look back at the previous posts/history and go to page 5 there is a long thread on canning venison with the information you are looking for!

[mdeiley]

thanks for the input.

[rmh2o]

You will need a pressure canner and a jar lifter is good to have and that is about it.I have 2 canners and will be canning some deer after deer season.I live near Elk River and if you or anyone else wants to learn how to do it just let me know.For anyone doing any canning I highly recommend getting the book called safe home canning of fruits vegetables and meats from your county extension office.It is also online under U of M county extension.

[Early Riser]

I have been canning venison and other game for about 14 years now. It is delicious and easy to do. You will need a pressure canner. The one I have is made by Mirrow and holds 7 or 8 pint jars.

The first step is to bring a pot of water and meat (typically whole or halfs of muscles) to a boil. Let cool and then cut up the meat into smaller cubes. Fill wide mouth pint jars with meat chunks to about 1/2" of the top of the jar. Add 1/2 tsp of canning salt and enough of the broth to cover thee meat. Can at 10 pounds of pressure for 90 min. If the lids seal properly the meat stays good for ahwile. We have always eaten ours within 18 months.

If you buy a canner it should come with a manual that will cover the basics. For meats I have canned fish, smoked fish, rabbit, beaver, moose, deer, venison sausage, and beef. I have also canned tomatoes, carrots, beans and blueberries. It has all turned out well and no freezer burn!

[the big dipper]

a State of MN food inspector told me that Green Beans are the most deadly and touchy food to can with regards to botulism. Just follow the directions that come with the pressure cooker.

[husker4u9899]

Agree with your inspector. Most people I know still can green beans by hot water bath methods. You can't get the water hot enough to kill bacteria etc. Learned this 40 years ago. My first summer of gardening, canned 20-30 qts green beans via water bath, great crop only to read in the paper a warning from the County Extension office about the un-safe ways to can. Opened 20-30 qts of beautiful beans and poured them out. Went to Sears and bought a pressure cooker the same day, still using it today.