Post by: CoryTDF on February 13, 2014, 10:56:55 AM
Tuna
1 pint jars packed with meat and then filled with chicken broth. Some of them I added a pepper to.
A few of them I only put in the meat and not the broth to see how those turned out and they look like they did well.
Venison
i pint jars packed with deer meat seasoned with salt, pepper, garlic and then put in quarter of an onion. I tired a jar today and it rocks!!!!!
Anybody have any other good ideas to try?
Post by: NRA4LIFE on February 13, 2014, 11:00:42 AM
Post by: CoryTDF on February 13, 2014, 11:02:05 AM
For the venison, try some taco seasoning or some Italian seasonings (basil, thyme, oregano and fennel seed). You will have instant meat for Mexican and Italian dishes. It is really tasty.
Great idea!!
Post by: Skillet on February 13, 2014, 11:08:31 AM
Per 1/2 pint jar, 1/4 tsp of pickling salt and 1/4 tsp of fresh ground black peppercorn. Double it up for pints. Pack it tight up to your mark. The meat has tons of water and oil in it, so no need for additional broth unless you want the flavor.
Post by: CoryTDF on February 13, 2014, 01:02:39 PM
I canned a LOT of tuna this fall. My favorite recipe was the simplest.
Per 1/2 pint jar, 1/4 tsp of pickling salt and 1/4 tsp of fresh ground black peppercorn. Double it up for pints. Pack it tight up to your mark. The meat has tons of water and oil in it, so no need for additional broth unless you want the flavor.
I'm going to try this tonight with some of the other stuff i have to can.
Post by: WSU on February 13, 2014, 01:06:29 PM
Post by: NRA4LIFE on February 13, 2014, 01:13:32 PM
Post by: JODakota on February 13, 2014, 01:21:21 PM
Post by: WSU on February 13, 2014, 01:33:24 PM
This also works really good with salmon. To make it even better, throw the salmon in the smoker for 45 minutes or so, take the skin off, chunk up, and can just like the tuna. Never tried smoking the tuna. Hmmmm
I've heard it is amazing. Next year I'm going to try it!
Post by: bearhunter99 on February 13, 2014, 01:51:56 PM
I plan on smoking some salmon and canning it in the next couple of weeks.
One bit of advice I got from BTKR: after you open the jar let the jar sit for a little while for the juices to redistribute through the meet, otherwise it can be a little dry.
Post by: brushhunter on February 13, 2014, 02:20:06 PM
Post by: wildmanoutdoors on February 13, 2014, 02:33:49 PM
Post by: danderson on February 13, 2014, 05:21:40 PM
Post by: deerhunter_98520 on February 15, 2014, 06:04:59 PM
Post by: doyourtime89 on February 15, 2014, 08:31:18 PM
Post by: CoryTDF on February 28, 2014, 10:44:51 AM
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.
Post by: MtnMuley on February 28, 2014, 10:56:03 AM
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? :chuckle:
Post by: CoryTDF on February 28, 2014, 11:56:24 AM
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? :chuckle:
:chuckle: 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.
Post by: NRA4LIFE on February 28, 2014, 12:10:06 PM
How much Teriyaki sauce did you put in each pint? I want to try that one.
Post by: CoryTDF on March 01, 2014, 06:37:49 AM
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.
Post by: billythekidrock on March 01, 2014, 06:57:43 AM
Some things to avoid: http://www.pickyourown.org/canningtips.php (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.
Post by: WDFW Hates ME!!! on March 01, 2014, 07:51:30 AM
Post by: CoryTDF on March 01, 2014, 01:16:24 PM
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 (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.
Post by: billythekidrock on March 01, 2014, 02:29:36 PM
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.
Post by: WDFW Hates ME!!! on March 01, 2014, 02:40:14 PM