Canned 14 more quarts of meat.

[lokidog]

What’s everyone do for canning bear meat? I thought about giving it a try. I’ve heard horror stories about bear fat going rancid quickly in freezer. Does canning it negate that problem?

Include the least amount of fat possible, from any animal. A half teaspoon is generally the most fat I have at the top of the jar after the canning process. I'd be less worried about bear fat than deer or elk though since bear fat is actually used for cooking and deer fat is, generally, not.

BTW, I don't leave any fat on bear meat either in the freezer.....

[grundy53]

I've eaten canned deer and elk that was several years old and it tasted fine. As long as the seal isn't broken and it's stored properly it'll be fine.

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[ne kid]

I can some plain but I can more into a chili base in pints just add a can of kidney beans warm up. My kids love it.

[Backstrap]

I’ve canned and eaten a lot of meat, deer, elk, moose, salmon and tuna. Very versatile and many quick and easy meal options for using it.

For meat I settled on Johnny seasoning salt as my favorite for half pints which I eat straight out of the jar. Bigger jars that will become some other dish, I just use salt.

Fish is canned with plain salt, and normally gets smoked half way before canning. When I have abundance of tuna I’ll add teriyaki or Italian salad dressing to change things up.

I canned a bunch of pheasant this year, but haven’t tried any yet.

Great way to store meat without using all your freezer space.

[Angry Perch]

Canned bear is fantastic! I just cold pack with 1/2 tsp salt. Trim the best you can, but the reality is, the majority of the fat ends up on top, and is very easy to remove when you open the jar.

[Jonathan_S]

@BULLBLASTER 's B&C moose was a tough old cob but the canned meat they did was out of this world. Keep wanting to do a big batch of canned meat after that.

[Mtnwalker]

We eat it a couple times a week. Great for tacos, shepherds pie, etc. We also pressure cook all of our trimmings and can it for dog food.