Canned meat question

[HarboritE]

They all sealed but broke 2 half pints . I did a few half pints with my quart and 2 broke . I won’t make that mistake again ! Made a mess but all they cleaned up fine and are cooling down on the counter now . Can’t wait to to try it! Thanks for all of the input

[Magnum_Willys]

Step-by-step Canning Guide Post

https://hunting-washington.com/smf/index.php/topic,12969.0.html

[GWP]

Why do you think the small jars broke?

[HarboritE]

I'm new to this so I don't exactly know, but I figured it was too long for those small half pints. I know pints calls for 60 minutes and quarts at 90 minutes , so I thought it was just too long. I did inspect the jars prior to using them but they all had been used prior. We made tacos tonight and they were great! I can see using this canned meat for many different applications.

[jrebel]

The smaller jars likely broke because they had too much room around them and they hit other jars with more force than if they all fit snuggly.  When your canning, you can hear the cans rattling together, which is normal....but too much room could cause more violent rattling / contact and failure. 

You can pressure can both size jars simultaneously, though you should always adhere to the longer pressure times.  I personally would not mix sizes....just do two batches. 

[HarboritE]

Yep , lesson learned !

[CoryTDF]

I just canned my whole deer from the late muzzy season. I have done this before with deer but mostly have experience with tuna. Here are somethings I learned and had to re-learn.

Make sure to let the canner steam for 10 minutes prior to placing the weight. I forgot to do this as I was in a rush. So, what to do now? Well after doing quite a bit of reading it was decided that I would pop all the jars, clean the rim, and rerun them the correct way to ensure that they are safe. there is a 24 hour window to do this and I was withing that time. So, two of my batches went 15lbs for 90 min twice. I am pretty sure nothing survived that. LOL

Sometimes they just won't seal. I had several jars that did not seal. No problem, I just dumped them into a strainer and then put the meat into a food saver bag and sealed it up then froze it. not exactly what I wanted to do but I didn't want to run them for a 3rd time. 

People are F'n crazy! I read a bunch of crazy recipes and even came across a few where folks were trying to say water bath canning is safe for meat  . Well, I try really hard to just stick to the Ball Blue Book or other proven safe methods. You can add whatever you want but you may regret it.

The Ball stew recipe is really good! I love it and I plan to make a butt load more with some of my last years elk meat. I would do half the thyme seasoning it calls for though as it's pretty strong.

My plan this week is to try my hand at venison spaghetti sauce. I will try and come back to report out how it goes.       

[HarboritE]

Let us know how the spaghetti sauce turns out . We’re making French dips with our canned deer for the first time this week. I’m looking forward to using it many applications.

[CoryTDF]

Let us know how the spaghetti sauce turns out . We’re making French dips with our canned deer for the first time this week. I’m looking forward to using it many applications.

Well, I am going to be honest... it's pretty dang good!

Here is the recipe I followed. It is from the Ball Blue Book and is a tested and safe recipe. I did sub red pepper for green pepper though as the wife hates green peppers.


Ingredients
Units: US
5
lbs ground beef
2
cups chopped onions
1
cup chopped green pepper
9
cups cooked tomatoes or 9 cups canned tomatoes with juice
2 2⁄3
cups tomato paste
2
tablespoons brown sugar
2
tablespoons minced parsley
1 1⁄2
tablespoons salt
1
tablespoon oregano
1⁄2
teaspoon pepper
1⁄2
teaspoon ginger
1⁄2
teaspoon allspice
2
tablespoons vinegar
Shop Recipe

Directions
Brown beef in a large stockpot.
Drain off excess fat.
Add onion and green peppers and cook slowly until tender.
Add remaining ingredients; simmer until thick.
If any fat remains, skim off top.
Pour hot sauce into hot pint or quart jars, leaving 1 inch headspace.
Adjust lids and bands.
Process in a pressure canner.
Pints for 1 hour, quarts for 1 hour and 15 minutes at 10 pounds pressure.

[brokentrail]

@CoryTDF What quantity in pints/quarts did that recipe make?

[CoryTDF]

@CoryTDF What quantity in pints/quarts did that recipe make?

It made 6 quarts and one pint.

Also, I used fire roasted tomatoes as I like the flavor. 

[brokentrail]

@CoryTDF What quantity in pints/quarts did that recipe make?

It made 6 quarts and one pint.

Also, I used fire roasted tomatoes as I like the flavor.

  Thanks!

[7mmfan]

This thread got me fired up to get back to canning. Haven't done much the last couple years. Finally decided to try my hand at stew. 15 pints today. Going to try chili this week.

[CoryTDF]

This thread got me fired up to get back to canning. Haven't done much the last couple years. Finally decided to try my hand at stew. 15 pints today. Going to try chili this week.

Heck yeah dude! That stew is going to be bomb!

[bearhunter99]

We got lax for a a few years with our canning.  I bought the wife a new digital pressure canner for Christmas as she wanted to get back into it and it is easy to just can a few quarts at a time.  Still need to dig the big pressure canner out of storage.

We can some with just salt and pepper but also canned some with taco seasoning (instant shredded meat tacos - just toss into the skillet and brown and yum!) some with Italian seasoning - makes excellent quick pasta dishes and canned some with onion and garlic.  Canned meat is so versatile and can make for some quick easy meals!

One note - that came from my grandma - When you open pressure canned meat try to let it sit for 10 minutes before cooking - it allows some of the juices to infuse back into the meat.  If you put the meat directly from the jar into the skillet it can be a little dry.