Free: Contests & Raffles.
Ok so far I have done the following.Venison with onionVenison with onion and hot pepperVenison with Beef BrothVenison StewVenison with onion, green pepper, and garlicVenison in BBQ sauceVenison in teriyaki SauceHere is a question that I have about the SAUCE ones. I decided that the sauce would make it take longer to heat so i used the same recipe as the stew and did it at 11 pounds for 90 minutes. Anybody have any input on this. It all seems fine but I want to be sure!Canned Venison is a HUGE hit with my family so far. and I'm having fun doing it.
Quote from: CoryTDF on February 28, 2014, 10:44:51 AMOk so far I have done the following.Venison with onionVenison with onion and hot pepperVenison with Beef BrothVenison StewVenison with onion, green pepper, and garlicVenison in BBQ sauceVenison in teriyaki SauceHere is a question that I have about the SAUCE ones. I decided that the sauce would make it take longer to heat so i used the same recipe as the stew and did it at 11 pounds for 90 minutes. Anybody have any input on this. It all seems fine but I want to be sure!Canned Venison is a HUGE hit with my family so far. and I'm having fun doing it.How many deer did you shoot this year or is it one pint per recipe?
Cory,How much Teriyaki sauce did you put in each pint? I want to try that one.
Just a word of caution on adding flavorings. Use a proven recipe to ensure a high quality end product and eliminate spoilage issues.Some things to avoid: http://www.pickyourown.org/canningtips.php*Don’t add substantially more seasonings or spices, these items are often high in bacteria and excess spices can make a canned item unsafe. I doubt whether increasing a spice from 1 teaspoon to 2 in a batch of 7 quarts will have any adverse effect, but use some common sense and don't go overboard. *Do not add butter or fat to home-canned products unless stated in a tested recipe. Butters and fats do not store well and may increase the rate of spoilage. Adding butter or fat may also slow the rate of heat transfer, and result in an unsafe product. *Thickeners - With the exception of "Clear-Jel" which has been tested in USDA and university food labs, do not thicken with starches, flour, or add rice, barley or pasta to canned products – this applies to both savory products (such soups and stews), sauces and pickled items. Items that thicken products will absorb liquid during processing and slow the way in which the food heats. Under-processing and unsafe food could result.