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| Canning Wild Game |
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| Carp Commander:
When canning Chili, Stews or other similar, multiple ingredient recipes are you still using a cold pack method. I have always cooked the meal, let it cool, pack it and then can it. Can you mix all of the ingredients in their raw form, cold pack it and let the 1st and only cooking occur inside the jar? Does it change the flavor because all of the ingredients didn't have an opportunity to "marry together" in a big pot all day? Thanks Doug |
| 206:
--- Quote from: lokidog on May 24, 2016, 08:21:37 AM --- Throw a thick slice of onion in the bottom of the jar and add even more flavor to the juice. --- End quote --- I was thinking about that last night. Then this morning I thought about cold smoking it for an hour or so like I do fish before canning. I think the venison would take on too much smoke for this, and I don't want to ruin a good thing. How about watching that pressure guage for over an hour while adjusting stove. Aint that a butch. |
| lokidog:
--- Quote from: 206 on May 24, 2016, 09:48:43 AM --- --- Quote from: lokidog on May 24, 2016, 08:21:37 AM --- Throw a thick slice of onion in the bottom of the jar and add even more flavor to the juice. --- End quote --- I was thinking about that last night. Then this morning I thought about cold smoking it for an hour or so like I do fish before canning. I think the venison would take on too much smoke for this, and I don't want to ruin a good thing. How about watching that pressure guage for over an hour while adjusting stove. Aint that a butch. --- End quote --- Keep records of what temp you set your stove to and for how long to reach a certain pressure and where you set it to maintain the correct pressure, then just follow those guidelines later, saves a lot of eyeballing. --- Quote from: Carp Commander on May 24, 2016, 09:31:41 AM ---When canning Chili, Stews or other similar, multiple ingredient recipes are you still using a cold pack method. I have always cooked the meal, let it cool, pack it and then can it. Can you mix all of the ingredients in their raw form, cold pack it and let the 1st and only cooking occur inside the jar? Does it change the flavor because all of the ingredients didn't have an opportunity to "marry together" in a big pot all day? --- End quote --- I've only really canned leftover soups and such and pack them hot. I think I have heard of people "cooking" it while canning. I think the flavors will marry fine as the jar usually boils for quite a while even after removing it from the canner. Just be sure to can for the time required by the ingredient that needs the most time. Just bought fifteen pounds of chicken breast at 97 cents a pound, will be chunking and canning that tomorrow, beats the canned chicken from Costco. Then, I get to remove ten or eleven of our young roosters from the flock and can them as well. |
| grundy53:
--- Quote from: Carp Commander on May 24, 2016, 09:31:41 AM ---When canning Chili, Stews or other similar, multiple ingredient recipes are you still using a cold pack method. I have always cooked the meal, let it cool, pack it and then can it. Can you mix all of the ingredients in their raw form, cold pack it and let the 1st and only cooking occur inside the jar? Does it change the flavor because all of the ingredients didn't have an opportunity to "marry together" in a big pot all day? Thanks Doug --- End quote --- I cold packed my stew. It turned out great. Sent from my E6782 using Tapatalk |
| Remnar:
--- Quote from: deerhunter_98520 on April 11, 2016, 08:39:24 AM ---and can't staI've done venison chunks and its turned out great...we did some burger at the same time and it turned to mush nd to eat it...also did some stew and can't get enough....when I go back to Idaho this year my mom is going to buy my second tag so she has a whole deer to can......we just canned 45lbs of chicken yesterday and a huge pot of chilli....both turned out great..I fried up some bacon and threw it in a few jars of chicken...can't wait to try that out --- End quote --- You can brown burger or sausage patties , and then can them . It has a better texture ,reheat in frying pan and they arent too bad . The sausage patties are great for making a quick gravy . |
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