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Canned meat question

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HarboritE:
Yep , lesson learned !

CoryTDF:
I just canned my whole deer from the late muzzy season. I have done this before with deer but mostly have experience with tuna. Here are somethings I learned and had to re-learn.

Make sure to let the canner steam for 10 minutes prior to placing the weight. I forgot to do this as I was in a rush. So, what to do now? Well after doing quite a bit of reading it was decided that I would pop all the jars, clean the rim, and rerun them the correct way to ensure that they are safe. there is a 24 hour window to do this and I was withing that time. So, two of my batches went 15lbs for 90 min twice. I am pretty sure nothing survived that. LOL

Sometimes they just won't seal. I had several jars that did not seal. No problem, I just dumped them into a strainer and then put the meat into a food saver bag and sealed it up then froze it. not exactly what I wanted to do but I didn't want to run them for a 3rd time. 

People are F'n crazy! I read a bunch of crazy recipes and even came across a few where folks were trying to say water bath canning is safe for meat  :yike:. Well, I try really hard to just stick to the Ball Blue Book or other proven safe methods. You can add whatever you want but you may regret it.

The Ball stew recipe is really good! I love it and I plan to make a butt load more with some of my last years elk meat. I would do half the thyme seasoning it calls for though as it's pretty strong.

My plan this week is to try my hand at venison spaghetti sauce. I will try and come back to report out how it goes.       

HarboritE:
Let us know how the spaghetti sauce turns out . We’re making French dips with our canned deer for the first time this week. I’m looking forward to using it many applications.

CoryTDF:

--- Quote from: HarboritE on December 17, 2024, 11:42:59 AM ---Let us know how the spaghetti sauce turns out . We’re making French dips with our canned deer for the first time this week. I’m looking forward to using it many applications.

--- End quote ---

Well, I am going to be honest... it's pretty dang good!

Here is the recipe I followed. It is from the Ball Blue Book and is a tested and safe recipe. I did sub red pepper for green pepper though as the wife hates green peppers.


Ingredients
Units: US
5
lbs ground beef
2
cups chopped onions
1
cup chopped green pepper
9
cups cooked tomatoes or 9 cups canned tomatoes with juice
2 2⁄3
cups tomato paste
2
tablespoons brown sugar
2
tablespoons minced parsley
1 1⁄2
tablespoons salt
1
tablespoon oregano
1⁄2
teaspoon pepper
1⁄2
teaspoon ginger
1⁄2
teaspoon allspice
2
tablespoons vinegar
Shop Recipe

Directions
Brown beef in a large stockpot.
Drain off excess fat.
Add onion and green peppers and cook slowly until tender.
Add remaining ingredients; simmer until thick.
If any fat remains, skim off top.
Pour hot sauce into hot pint or quart jars, leaving 1 inch headspace.
Adjust lids and bands.
Process in a pressure canner.
Pints for 1 hour, quarts for 1 hour and 15 minutes at 10 pounds pressure.

brokentrail:
@CoryTDF What quantity in pints/quarts did that recipe make?

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