| Community > Butchering, Cooking, Recipes |
| Canning Wild Game |
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| billythekidrock:
We have two. The main one (older) is a Presto No. 21 (21 quart) and the other one is a Presto Deluxe model 0175001 (17quart) They both hold 7 quart jars, but only the No. 21 will do a double layer of pints. The No. 21 can do twice as many pints at a time, might be something to think about. |
| Bighorse:
Good way to go........I do alot of smoked and jarred salmon. Its very kind of you to take the time and educate others. |
| ICEMAN:
Great post Willie! Amost exactly the way I was taught... As we butcher, we cut most all into steak. Other cuts too small for steak, or too tough for steak get canned. I can half of what is not cut into steak, and save the other half for grinding for our sausage making. Nothing beats having this pre-cooked venison in the pantry. Super easy to use. Instant. Boil some noodles and make a sauce, then pour in the tender meat.... Pull the canned meat out, mix some with some BBQ sauce for a shredded venison sandwich. Toss some in a tortilla shell and some cheese and some taco sauce, instant lunch... :EAT: :EAT: :EAT: :EAT: :EAT: |
| billythekidrock:
Now here is a pressure canner! http://www.pressurecooker-outlet.com/941.htm 41.5 quart canner will do 19 quart jars or 32 pints at a time. |
| ICEMAN:
:o ZOINKS!!! :yike: Wow! What a canner! I bought my dad a double size canner, where he can stack two rows in, pretty tall...forget the make... |
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