Canned Tuna and Venison

[CoryTDF]

Ok so far I have done the following.

Venison with onion
Venison with onion and hot pepper
Venison with Beef Broth
Venison Stew
Venison with onion, green pepper, and garlic
Venison in BBQ sauce
Venison in teriyaki Sauce

Here 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.

[MtnMuley]

Ok so far I have done the following.

Venison with onion
Venison with onion and hot pepper
Venison with Beef Broth
Venison Stew
Venison with onion, green pepper, and garlic
Venison in BBQ sauce
Venison in teriyaki Sauce

Here 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?

[CoryTDF]

Ok so far I have done the following.

Venison with onion
Venison with onion and hot pepper
Venison with Beef Broth
Venison Stew
Venison with onion, green pepper, and garlic
Venison in BBQ sauce
Venison in teriyaki Sauce

Here 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?

  just a couple pints of each. My wife and I each got a deer and I shot an elk. I had a little stew meat left over from last year too.

[NRA4LIFE]

Cory,

How much Teriyaki sauce did you put in each pint?  I want to try that one.

[CoryTDF]

Cory,

How much Teriyaki sauce did you put in each pint?  I want to try that one.

I filled them and left 3/4 inch headspace and then probed it to get out the air bubbles.

[billythekidrock]

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.
 

[WDFW Hates ME!!!]

I do a cap full of liquid smoke, a tsp of brown sugar, a tsp of canning salt and i have canned smoked fish without the mess of the smoker. I love smoked fish, but i just use liquid smoke when i am canning. A little liquid smoke goes a long way.

[CoryTDF]

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.

So you are saying not to add anything to these? I see where people throw a pepper into thier tuna or an extra piece of garlic. I followed the recipies and just added a few things to some to try out. So far i'm really happy but this does have me a little spooked.

[billythekidrock]

No, I am not saying to not add anything. Just to be cautious and more of a warning for beginners who may be reading this that tested recipes should be used.

Canning foods is not something to experiment with lightly. Acidity levels, PH levels, flavor and shelf-life can all be affected by deviating from a known safe recipe.

Fresh herbs for example can have a higher PH level than dried herbs and the fresh can have a higher bacterial level.
Salt substitutes can change the color and even the flavor of your food and can give your foods a cloudy appearance.
In general, if a recipe calls for spices you decrease the volume, but not increase the volume of spices.

[WDFW Hates ME!!!]

I also throw a couple marzetto jalapeno slices. And some minced garlic in my canned salmon.