Canning tips ?

[n_mathews13]

Hopen to can this years deer.
Never canned before, so any tips recipes or info would be helpful thanks

[Jason]

If you do a search on here there has been many threads over the years on canning wild game.

[NRA4LIFE]

Follow your pressure canner's instructions for pressure and canning time.  Canned venison is as good as it gets.  Open a jar and you have ready to eat meat, even with the toughest cuts.  We can several dozen pints or more every year and sometimes twice.  It was magic for a tough old cow moose a few years back.  Check the butchering section for the "Canning Wild Game" thread.  Tons of great advice.

We do a number of flavors (all of these are for pints).  All are very simple.  My favorite is just to add a tablespoon or slightly more of instant onion soup mix to the jar.  For tacos or burritos, add a tablespoon of taco seasoning.  Italian, add a half teaspoon of fennel seed and some Italian seasoning (any of or a combination of either thyme, basil or oregano).  Don't add too much salt, it is not needed and can ruin the product.  You will do this forever after your first try. 

[lokidog]

Follow your pressure canner's instructions for pressure and canning time.  Canned venison is as good as it gets.  Open a jar and you have ready to eat meat, even with the toughest cuts.  We can several dozen pints or more every year and sometimes twice.  It was magic for a tough old cow moose a few years back.  Check the butchering section for the "Canning Wild Game" thread.  Tons of great advice.

We do a number of flavors (all of these are for pints).  All are very simple.  My favorite is just to add a tablespoon or slightly more of instant onion soup mix to the jar.  For tacos or burritos, add a tablespoon of taco seasoning.  Italian, add a half teaspoon of fennel seed and some Italian seasoning (any of or a combination of either thyme, basil or oregano).  Don't add too much salt, it is not needed and can ruin the product.  You will do this forever after your first try.

 

I put two thick slices of onion in the bottom of a quart jar, a teaspoon of salt and 1 1/4 pound of roughly 1" cubed meat. Pressure can it for 90 minutes at 11 lbs or something like that. It is my wife's favorite way to eat venison.

[Oh Mah]

  same as mine works great on bear meat also.no trich worries.

[lokidog]

same as mine works great on bear meat also.no trich worries.

Yep, sheep (bighorn) and domestic goat works as well and I do chicken about the same way when it is on sale, though in smaller jars.

[Oh Mah]

so very tender,all the fat boils out. 

[Twispriver]

I had a second deer permit this year which I filled on Sunday so yesterday I canned the shank meat to take along for camp lunches in Montana. I cut the shanks in about 1" slices and sear them in a hot skillet before  I pack them in jars. I add a nice slice of jalapeno and a couple of pearl onions or small shallots and cover the meat with aujus. Pressure canned in pints for 75 minutes according to the canner directions  and it melts in your mouth. By far the best use I have found for deer or elk shanks.

[MacAttack]

I have canned some deer different ways. My favorite was a stew. In a quart jar (can be done in pint but better in quart) place cubed meat, carrots, potatoes, garlic, celery, onion and a dollop of better than bullion beef flavor. I didn't do this the last time, but recommend it now, fill the jar with water or stock at least half full. Then follow the pressure canning instructions.

It was the best stew I have had.

[Stein]

I had a second deer permit this year which I filled on Sunday so yesterday I canned the shank meat to take along for camp lunches in Montana. I cut the shanks in about 1" slices and sear them in a hot skillet before  I pack them in jars. I add a nice slice of jalapeno and a couple of pearl onions or small shallots and cover the meat with aujus. Pressure canned in pints for 75 minutes according to the canner directions  and it melts in your mouth. By far the best use I have found for deer or elk shanks.

Cool, I'll try that for sure.

[n_mathews13]

Did 20 last night. Had a few not seal so we had tacos for dinner tonight.
I’m sure I did something wrong, wasn’t the best I thought.

[brokentrail]

What was it that you didn't like, the texture or the taste or maybe both?

[n_mathews13]

I had to much salt, I screwed that part up. But yes, I didn’t care for texture. Maybe not pre cooking the ground will change that? 
Did some more today, seems to have gone better.

[brokentrail]

I have only ever canned raw meat, not cooked, so I can't help there.  I use a single beef bullion cube per pint and the salt level has been good for me.  Hopefully you dial in something that you like.   I have only recently started canning meat but its by far the best way for me to use the meat I would have made into stew meat in the past and both myself and my son really like it.

[Backstrap]

For deer elk or moose meat I like to use Johnny's seasoning salt, about 1/4 teaspoon for a pint. Dump the jar, juice and all, in a pan with onions and mushrooms and cook it down to your liking. It’s hard to beat.

I’ve also eaten hundreds of half pints straight out of the jar for lunch.

It’s a great way to store meat and fish when your 3 freezers are full.   

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