Canning tips ?

[n_mathews13]

Had some deer steak with my eggs this morn that I had canned. Liked it

[brokentrail]

Awesome.  My favorite method is dump meat and juices into a pan, add a cup of water and beef bullion, once it tastes good, add a corn starch slurry and make it into a gravy with the meat chunks in it.  It is great on just about anything.

[raisen2]

How much of the silverling or silverskin do you need to remove or does it cook away?

[CoryTDF]

This is one of my favorite meals when we are in a hurry.

1 quart Jar canned venison/elk
1 can green beans
1 can Cream of Mushroom Soup plus one can water

Heat until warm and then scoop over rice or noodles.

[greenhead_killer]

another good way is to buy some prime rib seasoning and add that, only that. cube your meat, raw, toss into your jars. add however much seasoning you deem worthy. throw the lid on and follow the instructions of your canner. goes great solo or with a combination of meals. nice to have on hand, long shelf live, and just a different way to have it when youre stocked up in the freezers.

[lastmk8]

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.

Canning is a process, and one that you have to be careful of considering we are putting up our product for shelf stability.  I don't recognize those lids you are using, are the all one piece?  I always use the lids and rings type.  In fact, I most always use new lids each time, just better luck with them and they are that cheap.  Looking at your finished cans I don't see liquid to the top of the meat.  I always pack the meat in pretty tight and add liquid to within 1" of head space to the top of the jar.  I haven't done much meat myself to date but more each passing season.  I've done tuna and venison, but will be adding others this year.  I see chicken on the list and I like the looks of the stew earlier in this post.  With the new electric smoker I'll also be adding smoked oysters to the menu.

[n_mathews13]

Yes, one piece lids. That is all I could find a week before deer season.
Would rather do lid/ring combo next time.


Yes I didn’t add water cause I was under the impression the meat would use its own water. It did, just didn’t give me enough water.
Iv learned some lessons that’s for sure.

Did blackberries tonight

[MR5x5]

Yes, one piece lids. That is all I could find a week before deer season.
Would rather do lid/ring combo next time.

It seems there are no "Ball" lids left in the free world at the moment.  Lots of scams for lids/rings out of China - beware.  The don't seal and they bulge...

[Magnum_Willys]

Don’t cool jars in the canner - get em out as soon as lid comes off,  space apart  on towel so they cool quickly.   Keep wind off em so they don’t crack.

Some bacterias form in the 120-160 range if left there to long so let jars cool thru this zone quickly.