Canning Wild Game

[Time Immemorial 1855]

I have a question, I saved a heart and liver and was thinking about canning them together with onions, but do you guys think the liver will hold out during the canning or just turn to jelly

[quadrafire]

Uggg on the liver. Thumbs up on the heart. IMO!!

[quadrafire]

And just to mention. I love liver and have never had it canned but....... don't think I want to.

[Lingcod]

I cut the rib meat off after skinning and can it. Growing up we would just let the deer hang and this meat would dry out and go to waste. As an adult I couldn't have that and wanted to find other ways to utilize and save that meat. Turns out great, with a pinch of dry onion soup mix.

[garrett89]

Thanks for the step by step tutorial.

[AL WORRELLS KID]

I'm always interested in trying new flavors of things that are canned. 
Doug

[grundy53]

Sent from my SM-G950U using Tapatalk

[Johnny Doe]

The Instantpot craze has me all about canning some deer and elk meat! 

I've been going through the freezer and canning everything older than a year, doing the raw pack method and it has been awesome!  I was afraid to try using a pressure canner/cooker before, but with our new "Power Pressure Cooker" (off brand Instantpot) its as simple as sanitizing jars, raw packing, adding a little water to the pot, and hitting the "canning" button for  75mins. So Good! 

What does everybody add for flavor?  I tried throwing in some store bought pepperoncini's into the last batch and that turned out good!

[NRA4LIFE]

Try adding a tablespoon or a bit more of dried onion soup mix.  Also, some fennel and basil for an Italian twist.  Another thing we do is add some taco flavor mix for Mexican dishes.  Canned meat is excellent.  Especially for an 11.5 year old moose.

[Buckmark]

The Instantpot craze has me all about canning some deer and elk meat! 

I've been going through the freezer and canning everything older than a year, doing the raw pack method and it has been awesome!  I was afraid to try using a pressure canner/cooker before, but with our new "Power Pressure Cooker" (off brand Instantpot) its as simple as sanitizing jars, raw packing, adding a little water to the pot, and hitting the "canning" button for  75mins. So Good! 

What does everybody add for flavor?  I tried throwing in some store bought pepperoncini's into the last batch and that turned out good!

Using electric pressure cookers to can low acid foods (red meat, fish and poutry and all veggies, except tomatoes is a no no) 
even if they have a "canning" button.....

https://nchfp.uga.edu/publications/nchfp/factsheets/electric_cookers.html

http://extension.wsu.edu/benton-franklin/wp-content/uploads/sites/27/2013/12/electric-pressure-cookers-and-canning-times-font-.pdf?x56665

[Johnny Doe]

Using electric pressure cookers to can low acid foods (red meat, fish and poutry and all veggies, except tomatoes is a no no) 
even if they have a "canning" button.....

https://nchfp.uga.edu/publications/nchfp/factsheets/electric_cookers.html

http://extension.wsu.edu/benton-franklin/wp-content/uploads/sites/27/2013/12/electric-pressure-cookers-and-canning-times-font-.pdf?x56665
[/quote]

Great! Back to being scared of Botulism again. Thanks for the update!

[treefarmer]

Made another batch of canned smoked razer clams this weekend.   Rest In Peace Iceman

[NRA4LIFE]

Iceman changed the game in canned clams.  I make several dozen pints every year.  Love them.

[Remnar]

Using electric pressure cookers to can low acid foods (red meat, fish and poutry and all veggies, except tomatoes is a no no) 
even if they have a "canning" button.....

https://nchfp.uga.edu/publications/nchfp/factsheets/electric_cookers.html

http://extension.wsu.edu/benton-franklin/wp-content/uploads/sites/27/2013/12/electric-pressure-cookers-and-canning-times-font-.pdf?x56665

 Dont be scared . Botulism is rare with proper canning techniques(ball canning book:example) if done right no higher risk than comercialy canned goods , but for sure no joke . Canning with a pressure canner really isnt that daunting . Cant set it and forget it , but worth it in my OP .

Great! Back to being scared of Botulism again. Thanks for the update!
[/quote]

[HarboritE]

I made the mistake of doing half pints with quarts . 2 of the half pints broke during the cooking process . I’m assuming it’s just too long for those small jars . I did 7 quarts and 5 half pints . All the survivors sealed up . I’m excited to try it!