Canning venison

[bearhunter99]

Anybody have a good recipe/tips for canning venison?  I want to can my daughter's deer and have never done it before.  Any tips would be appreciated.
Thanks

[jackelope]

My mother in law does it. Pretty sure she puts the meat in the jar with a little salt and that's that. I have a bunch in my pantry.

[ICEMAN]

I am eating canned bear meat over penne noodles, with veggies and a red sauce as we speak.

I pressure can a lot of deer, elk and bear. I use any cut that will not steak out, when butchering. I cut sinew out, leave silver in. No fat.

Pressure can in pints, sometimes quart jars. Meat only, no salt.

[wapiti hunter2]

We do it two ways. One way is just the meat with some onions and salt. Then when we use it we have options.The other is to make chile or stew with it first and then can that. That way you have a meal in a bottle. We keep the chunks a little on the large size.  Pressure canning does a great job of tenderizing.

[Boss .300 winmag]

We have added green peppers ( or any color) plus used beef bullion with the water added to the jar as well, garlic cloves etc. no real science. Do some every year we get deer, makes for quick easy meals. 

[ICEMAN]

Agree. Quick is the awesome result. I whipped up our dinner tonight in 25 minutes, with awesome tender bear meat over the meal. Yum.

[Hawgdawg]

Anybody have a good recipe/tips for canning venison?  I want to can my daughter's deer and have never done it before.  Any tips would be appreciated.
Thanks

Great question. I have never tried it but will be doing it shortly. I have heard nothing but great things about it. Some say to just put in jars and some say to brown and season first. Either way it is pressure canning as you are with low acid foods and botulism can grow in zero oxygen.  Take care, check the internet and enjoy.

Ps. taco meat, sloppy Joes, enchilada's, spaghetti, chili, stew and let's not forget *censored* on a shingle. lot's to do with it and wayyyyy tender

[ICEMAN]

Hawgdawg, don't forget ultra quick and excellent shredded bbq bear/deer or elk sandwhiches!!! YUM!

[Michelle_Nelson]

I can a lot of stuff every year.  Deer, Beef, Bear, Tuna. . . . .

First. . . Do you have a "Pressure Canner".  Not a Pressure Cooker or a Hot Water Bath.  There is a difference.

Meat and Vegetables have to be Pressure Canned.  You need to know what your doing.  If you don't you can make yourself and your family VERY sick!

[Hawgdawg]

Hawgdawg, don't forget ultra quick and excellent shredded bbq bear/deer or elk sandwhiches!!! YUM!

Sounds good. How about pulled elk!

[robodad]

I am eating canned bear meat over penne noodles, with veggies and a red sauce as we speak.

I pressure can a lot of deer, elk and bear. I use any cut that will not steak out, when butchering. I cut sinew out, leave silver in. No fat.

Pressure can in pints, sometimes quart jars. Meat only, no salt.

Could you tell me how long you cook the meat and at what pressure ? Might be doing this tomorrow !! 

[Michelle_Nelson]

Pints are 75 minutes and Quarts are 90 minutes at 11lbs pressure using a dial guage and 10lbs using a weighted guage.

[billythekidrock]

Anybody have a good recipe/tips for canning venison?  I want to can my daughter's deer and have never done it before.  Any tips would be appreciated.
Thanks

The following thread is a sticky and has all the info you need including how much meat to set aside for canning when butchering.
http://hunting-washington.com/smf/index.php/topic,12969.0.html

The biggest issue to canning today is if you have a glass stove top or not. Most canners are not recommended for use on glass stove tops.

[ICEMAN]

Pints are 75 minutes and Quarts are 90 minutes at 11lbs pressure using a dial guage and 10lbs using a weighted guage.

I probably overkill mine at 90 minutes at 15lbs pressure.

[Hawgdawg]

Anybody have a good recipe/tips for canning venison?  I want to can my daughter's deer and have never done it before.  Any tips would be appreciated.
Thanks

The following thread is a sticky and has all the info you need including how much meat to set aside for canning when butchering.
http://hunting-washington.com/smf/index.php/topic,12969.0.html

  some folks use their propane crab/turkey cookers. Be really careful with your flame size! (Boston marathon bomb)
In addition. I was taught to remove rings and wash and dry before storage. I have removed rings before and found food particles and rust. Nasty!

The biggest issue to canning today is if you have a glass stove top or not. Most canners are not recommended for use on glass stove tops.