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Community => Butchering, Cooking, Recipes => Topic started by: n_mathews13 on September 23, 2020, 09:10:27 PM

Title: Canning tips ?
Post by: n_mathews13 on September 23, 2020, 09:10:27 PM: Hopen to can this years deer.
Never canned before, so any tips recipes or info would be helpful thanks
Title: Re: Canning tips ?
Post by: Jason on September 23, 2020, 09:18:05 PM: If you do a search on here there has been many threads over the years on canning wild game.
Title: Re: Canning tips ?
Post by: NRA4LIFE on September 23, 2020, 09:32:04 PM: 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.
Title: Re: Canning tips ?
Post by: lokidog on September 23, 2020, 10:12:51 PM: Quote from: NRA4LIFE on September 23, 2020, 09:32:04 PM
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.

:tup:

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.
Title: Re: Canning tips ?
Post by: Oh Mah on September 23, 2020, 10:16:06 PM: :yeah: same as mine works great on bear meat also.no trich worries.
Title: Re: Canning tips ?
Post by: lokidog on September 23, 2020, 10:18:00 PM: Quote from: Oh Mah on September 23, 2020, 10:16:06 PM
:yeah: 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.
Title: Re: Canning tips ?
Post by: Oh Mah on September 23, 2020, 10:26:02 PM: so very tender,all the fat boils out. :tup:
Title: Re: Canning tips ?
Post by: Twispriver on September 24, 2020, 10:13:18 PM: 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.
Title: Re: Canning tips ?
Post by: MacAttack on September 25, 2020, 09:44:45 AM: 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.
Title: Re: Canning tips ?
Post by: Stein on September 25, 2020, 11:21:19 AM: Quote from: Twispriver on September 24, 2020, 10:13:18 PM
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.
Title: Re: Canning tips ?
Post by: n_mathews13 on September 30, 2020, 07:23:34 PM: 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.
Title: Re: Canning tips ?
Post by: brokentrail on September 30, 2020, 08:13:11 PM: What was it that you didn't like, the texture or the taste or maybe both?
Title: Re: Canning tips ?
Post by: n_mathews13 on October 04, 2020, 07:10:13 PM: 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.
Title: Re: Canning tips ?
Post by: brokentrail on October 04, 2020, 09:04:51 PM: 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.
Title: Re: Canning tips ?
Post by: Backstrap on October 05, 2020, 06:57:13 PM: 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. 8)

.
Title: Re: Canning tips ?
Post by: n_mathews13 on October 06, 2020, 09:41:20 AM: Had some deer steak with my eggs this morn that I had canned. Liked it
Title: Re: Canning tips ?
Post by: brokentrail on October 06, 2020, 11:29:39 AM: 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.
Title: Re: Canning tips ?
Post by: raisen2 on October 06, 2020, 11:52:53 AM: How much of the silverling or silverskin do you need to remove or does it cook away?
Title: Re: Canning tips ?
Post by: CoryTDF on October 06, 2020, 12:06:23 PM: 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.
Title: Re: Canning tips ?
Post by: greenhead_killer on October 06, 2020, 12:19:08 PM: 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.
Title: Re: Canning tips ?
Post by: lastmk8 on October 06, 2020, 01:47:49 PM: Quote from: n_mathews13 on September 30, 2020, 07:23:34 PM
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.
Title: Re: Canning tips ?
Post by: n_mathews13 on October 06, 2020, 07:56:57 PM: 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
Title: Re: Canning tips ?
Post by: MR5x5 on October 09, 2020, 10:56:26 AM: Quote from: n_mathews13 on October 06, 2020, 07:56:57 PM
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...
Title: Re: Canning tips ?
Post by: Magnum_Willys on October 09, 2020, 11:06:01 AM: 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.