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Community => Butchering, Cooking, Recipes => Topic started by: hawks33 on October 16, 2022, 08:07:58 PM

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Title: Seasoning/additions to canned venison
Post by: hawks33 on October 16, 2022, 08:07:58 PM

Plan on canning some of my deer this year. I've never added anything other than salt and some seasonings to the meat. I was thinking though, I have added all sorts of things to my tuna when I can it.  Any recommendations for canned venison?

Title: Re: Seasoning/additions to canned venison
Post by: Boss .300 winmag on October 16, 2022, 08:24:20 PM

Onions, green peppers, garlic..,.etc just anything for favor you desire.

Title: Re: Seasoning/additions to canned venison
Post by: Twispriver on October 16, 2022, 08:34:08 PM

I'm not a huge fan of canned venison with the exception of the shanks - here is how I do those. I season all the chunks lightly with salt and pepper then sear them in a very hot skillet and oil to do the hot pack method. In the jar with the meat I add a few jalapeno slices (seeds and all) and a few pearl onions or small shallots. I then cover everything with au jus and pressure cook it according to the canner directions. I have also given the meat an hour of low heat smoke on the pellet grill instead of browning it and was not happy with the end product.

Title: Re: Seasoning/additions to canned venison
Post by: lokidog on October 17, 2022, 09:31:25 PM

I throw a half inch or so of onion in the bottom of the quart jar, a light teaspoon of salt and 1 1/4 lb of chunked meat.

Title: Re: Seasoning/additions to canned venison
Post by: pd on October 31, 2022, 03:01:48 PM

A question for those who have pressure canned meats before.

Tell me about the fill volume.  I understand the point about 1/2" to 1" of headspace.  But how tightly do you pack the jars?  Stuffed to the gills??

I tried canning some meat yesterday, and the resultant jars ended up with 1/3 headspace (lots of air space).  I think I didn't have enough meat packed into the jars.  What do you advise?

Title: Re: Seasoning/additions to canned venison
Post by: Boss .300 winmag on October 31, 2022, 05:54:03 PM

Quote from: pd on October 31, 2022, 03:01:48 PM

A question for those who have pressure canned meats before.

Tell me about the fill volume.  I understand the point about 1/2" to 1" of headspace.  But how tightly do you pack the jars?  Stuffed to the gills??

I tried canning some meat yesterday, and the resultant jars ended up with 1/3 headspace (lots of air space).  I think I didn't have enough meat packed into the jars.  What do you advise?

It’s not a big deal, it shrinks when canning.

Title: Re: Seasoning/additions to canned venison
Post by: carpsniperg2 on October 31, 2022, 06:42:56 PM

I tried some last year with lipton onion soup mix! It turned out great. I put 1/3 seasoning pack per jar tuned out really good if you like strong onion flavor. pint jars

My normal stuff. I have been throwing in 1 beef bouillon cube. Then you can add whatever flavor you like while cooking the meal its used in.
kinda a blank slate that way.

Title: Re: Seasoning/additions to canned venison
Post by: HUNTINCOUPLE on October 31, 2022, 09:07:29 PM

Quote from: pd on October 31, 2022, 03:01:48 PM

A question for those who have pressure canned meats before.

Tell me about the fill volume.  I understand the point about 1/2" to 1" of headspace.  But how tightly do you pack the jars?  Stuffed to the gills??

I tried canning some meat yesterday, and the resultant jars ended up with 1/3 headspace (lots of air space).  I think I didn't have enough meat packed into the jars.  What do you advise?

Pack tighter. As stated it does shrink.  Pumpkin spice goes great with Halloween deer in a jar.