collapse

Advertisement


Author Topic: Canning tips ?  (Read 1016 times)

Offline n_mathews13

  • Non-Hunting & Covid-19 Topics
  • Trade Count: (+1)
  • Sourdough
  • *****
  • Join Date: Jul 2014
  • Posts: 1090
  • Location: E. WA
Canning tips ?
« 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

Offline Jason

  • Political Topics
  • Trade Count: (+1)
  • Frontiersman
  • *****
  • Join Date: Jun 2008
  • Posts: 3292
  • Location: Camas
Re: Canning tips ?
« Reply #1 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.

Offline NRA4LIFE

  • Site Sponsor
  • Past Sponsor
  • Trade Count: (+7)
  • Frontiersman
  • *****
  • Join Date: Nov 2007
  • Posts: 4206
  • Location: Maple Valley
  • Groups: NRA
Re: Canning tips ?
« Reply #2 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. 
Look man, some times you just gotta roll the dice

Online lokidog

  • Global Moderator
  • Trade Count: (+5)
  • Explorer
  • *****
  • Join Date: Mar 2009
  • Posts: 14752
  • Location: Decatur Island/Sultan
Re: Canning tips ?
« Reply #3 on: September 23, 2020, 10:12:51 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.

Offline Oh Mah

  • Non-Hunting & Covid-19 Topics
  • Trade Count: (+9)
  • Old Salt
  • ******
  • Join Date: Oct 2015
  • Posts: 5815
  • Location: Central Washington/Central Montana
Re: Canning tips ?
« Reply #4 on: September 23, 2020, 10:16:06 PM »
 :yeah: same as mine works great on bear meat also.no trich worries.
"Boss of the woods"
(this is in reference to the biggie not me).

Online lokidog

  • Global Moderator
  • Trade Count: (+5)
  • Explorer
  • *****
  • Join Date: Mar 2009
  • Posts: 14752
  • Location: Decatur Island/Sultan
Re: Canning tips ?
« Reply #5 on: September 23, 2020, 10:18:00 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.

Offline Oh Mah

  • Non-Hunting & Covid-19 Topics
  • Trade Count: (+9)
  • Old Salt
  • ******
  • Join Date: Oct 2015
  • Posts: 5815
  • Location: Central Washington/Central Montana
Re: Canning tips ?
« Reply #6 on: September 23, 2020, 10:26:02 PM »
so very tender,all the fat boils out.  :tup:
"Boss of the woods"
(this is in reference to the biggie not me).

Offline Twispriver

  • Non-Hunting & Covid-19 Topics
  • Trade Count: (+1)
  • Sourdough
  • *****
  • Join Date: Apr 2008
  • Posts: 1429
  • Location: Granite Falls and Twisp
Re: Canning tips ?
« Reply #7 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.

Offline MacAttack

  • Trade Count: (+1)
  • Scout
  • ****
  • Join Date: May 2007
  • Posts: 322
Re: Canning tips ?
« Reply #8 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.

Offline Stein

  • Non-Hunting & Covid-19 Topics
  • Trade Count: (+4)
  • Old Salt
  • ******
  • Join Date: Sep 2013
  • Posts: 7450
Re: Canning tips ?
« Reply #9 on: September 25, 2020, 11:21:19 AM »
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.

Offline n_mathews13

  • Non-Hunting & Covid-19 Topics
  • Trade Count: (+1)
  • Sourdough
  • *****
  • Join Date: Jul 2014
  • Posts: 1090
  • Location: E. WA
Re: Canning tips ?
« Reply #10 on: September 30, 2020, 07:23:34 PM »
Did 20 last night. Had a few not seal so we had tacos for dinner tonight.
Iím sure I did something wrong, wasnít the best I thought.

Offline brokentrail

  • Non-Hunting & Covid-19 Topics
  • Trade Count: (+1)
  • Hunter
  • ***
  • Join Date: Oct 2016
  • Posts: 134
  • Location: Graham, WA
Re: Canning tips ?
« Reply #11 on: September 30, 2020, 08:13:11 PM »
What was it that you didn't like, the texture or the taste or maybe both?

Offline n_mathews13

  • Non-Hunting & Covid-19 Topics
  • Trade Count: (+1)
  • Sourdough
  • *****
  • Join Date: Jul 2014
  • Posts: 1090
  • Location: E. WA
Re: Canning tips ?
« Reply #12 on: October 04, 2020, 07:10:13 PM »
I had to much salt, I screwed that part up. But yes, I didnít care for texture. Maybe not pre cooking the ground will change that? 
Did some more today, seems to have gone better.

Offline brokentrail

  • Non-Hunting & Covid-19 Topics
  • Trade Count: (+1)
  • Hunter
  • ***
  • Join Date: Oct 2016
  • Posts: 134
  • Location: Graham, WA
Re: Canning tips ?
« Reply #13 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.

Offline Backstrap

  • Non-Hunting & Covid-19 Topics
  • Trade Count: (0)
  • Hunter
  • ***
  • Join Date: Jul 2009
  • Posts: 218
  • Location: Auburn, WA
Re: Canning tips ?
« Reply #14 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. Itís hard to beat.

Iíve also eaten hundreds of half pints straight out of the jar for lunch.

Itís a great way to store meat and fish when your 3 freezers are full.   8)

.
Step once, look twice...

 


* Advertisement

* Recent Topics

AS THEY LAY 2020 by Lucky1
[Today at 05:49:38 PM]


First Lite Corrugate Guide jacket by WildW00d
[Today at 05:46:46 PM]


2020 Coyotes by Lucky1
[Today at 05:34:26 PM]


Book - Small Arms of the World - Free by lokidog
[Today at 05:16:57 PM]


2020 Blacktail rut/pre-rut thread by WapitiTalk1
[Today at 05:09:52 PM]


Toutle Salmon by OutHouse
[Today at 05:02:41 PM]


Mt. Spokane south moose hunt 2020 by BullMagnet76
[Today at 04:59:09 PM]


My first ever big game animal harvested! by Webfoot
[Today at 04:52:51 PM]


Blacktail Down and Rutting Hard by Webfoot
[Today at 04:43:40 PM]


Idaho 2021 Cost Increase for Non Res by big wood
[Today at 04:39:17 PM]


Ballistics: Bullet Drop vs Wind by Bill W
[Today at 04:32:29 PM]


Wanted- m&p shield 2.0 9mm by blackpowderhunter
[Today at 04:14:13 PM]


Tapatalk App problems?? by Russ McDonald
[Today at 04:00:50 PM]


F/S Thomas 2 hp 4 gal compressor new by whackmaster
[Today at 03:53:28 PM]


FS: Savage 6.5CM, Manners stock, Proof Barrel by HUNTNORTHWEST
[Today at 03:49:31 PM]


Columbia Parka Liner Only - free by lokidog
[Today at 03:49:04 PM]


Percy Jackson fans? Free by lokidog
[Today at 03:46:03 PM]


More Free Stuff by lokidog
[Today at 03:43:40 PM]


Blacktail vs 168 grain berger by lokidog
[Today at 03:22:35 PM]


2020 Deer post em here by LDennis24
[Today at 03:18:08 PM]