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Author Topic: Canning Wild Game  (Read 68583 times)

Offline Hawgdawg

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Re: Canning Wild Game
« Reply #30 on: December 31, 2011, 01:19:37 PM »
Great post.

Just for the newbies. Be sure you know what you are doing when it comes to canning. bochulism can grow in a oxygen free enviroment. I have a friend who's Mom died by taking one bite of a green been that the jar wasn't sealed, thought she would just try a bite to see if it was bad!

One tip to add also is, after sealing and cooling in a draft free enviroment remove the rings and wash around the lid. Food can get in there during the canning process and spoil. Allowing the end user to get cross contaminated. I don't put the rings back on myself, that is not necessary. And you don't have to worry about getting your ring back if you share  with someone!

Offline Whitpirate

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Re: Canning Wild Game
« Reply #31 on: January 02, 2012, 10:39:30 AM »
I like a little sprig of herbs, olive oil and a small clove of garlic in my pints, a little bit more of each in quarts.  Seasons well and quick to make sauce etc.... really tender meat.  I had to get over the fear of blowing up the pressure cooker (that old wives tale) but like others I think doing it out on my burner outside is more efficient and less hassle than burning up the kitchen stove.

Offline Hawgdawg

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Re: Canning Wild Game
« Reply #32 on: January 02, 2012, 06:39:36 PM »
If your burner outside is a propane crab/turkey cookers watc you heat....

Offline Whitpirate

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Re: Canning Wild Game
« Reply #33 on: January 02, 2012, 08:16:44 PM »
Yes I should have stated that I keep it on low.  Really low but it is much nicer to have it humming along outside then making the kitchen hot. :sry:

Offline sled

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Re: Canning Wild Game
« Reply #34 on: January 22, 2012, 11:29:21 AM »
  Just picked up a canner today.  Going to try some elk, and antelope tonight.

Offline IBspoiled

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Re: Canning Wild Game
« Reply #35 on: January 22, 2012, 12:27:26 PM »
Good post, A lot of our elk goes in the canner, it saves room in our freezer for other things. We Also raise our own chickens and can the breast meat and freeze the rest for frying our BBQ. canned chicken is yummy. :drool:

Offline TWG2A

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ReUsable Canning Lids!
« Reply #36 on: April 26, 2012, 03:50:32 PM »
Tired of buying canning lids?

These are cool.

I bought some of these for last year's harvest/canning marathon and I can't speak highly enough of their quality!

Not sure about you, but as someone who cans a LOT, I'm tired of buying so many lids, only to toss them after one use.

Do yourself a favor and get some. 

(No, I am not compensated for sales in any way whatsoever, nor am I affiliated in any way to the company selling these.  Just want to share this great find with my fellow home canners!)

http://reusablecanninglids.com/

Offline girlyhunter

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Re: Canning Wild Game
« Reply #37 on: May 02, 2012, 07:30:04 PM »
Thanks for the info on that! My mom used the Raw Pack but I couldn't remember (I was little) how she did it. Made good gravy too....

Offline LiveandLearn

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Re: Canning Wild Game
« Reply #38 on: July 15, 2012, 09:44:40 PM »
 :drool: can't wait to try it

Offline mossyhead

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Re: Canning Wild Game
« Reply #39 on: January 16, 2013, 08:54:47 PM »
I do up a lot of canned meats myself and also really like one well rounded tablespoon of taco seasoning per quart jar , it makes a really quick meal and my kids love it. I have also canned venison with just salt , pepper, and a teaspoon of vegetable oil and it turns out awesome.

Offline KFhunter

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Re: Canning Wild Game
« Reply #40 on: October 18, 2014, 05:09:41 PM »
I'm a bit of a canning newbe and made a couple of mistakes


1)  use the wide mouth jars!  easier to dump the contents when cooked. The narrow mouth jars you have to break up the meat or dig it out with a spoon.
2)  leave a little more than 1 inch of headspace.  I left a tad less than 1 inch and boiled out a mess all over inside the canner.
3)  don't use reusable lids like tattler, they don't seal good with the grease that bubbles up.  Next time I'll just use the old standard metal lids/rings.



I'm right around 3k elevation so I bump the pressure up to 14-15 lbs for 90 minutes.




Offline Hawgdawg

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Re: Canning Wild Game
« Reply #41 on: October 18, 2014, 07:58:29 PM »
 :yeah: And spray some pam on the inside of the jars before you pack them. It will make the clean up of the jars 1/10 th of the job.

Offline Nature Boy

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Re: Canning Wild Game
« Reply #42 on: November 14, 2014, 12:04:41 PM »
I just canned up meat for the first time.  I'm really happy with the way it turned out.  Plan to do more of it in the future.  I experimented with adding potatoes, carrots, onions, etc. to make a stew.  I added a few stems of rosemary and thyme to the jar.  Sure beats a can of stew from the grocery store!     
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Offline billythekidrock

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Re: Canning Wild Game
« Reply #43 on: November 14, 2014, 04:17:10 PM »
Just be sure to follow proven recipes or you could have serious issues down the road.




Offline HUNTINCOUPLE

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Re: Canning Wild Game
« Reply #44 on: January 19, 2015, 08:58:06 PM »
After reading about canning meat we set aside some venison and did it over the weekend. Turned out awesome. Had venison fajitas for dinner and it melted in our mouth with every bite! If you haven't tried it we hope you do soon so you don't get left out! :chuckle:
Slap some bacon on a biscut and lets go, were burrnin daylight!

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