Canned Venison

[Osprey]

Anybody can venison?  Can't remember if I've asked this on here or not.  Tried my first batch last week, pressure canned 4 pts of cubed sika meat.  Looks like it turned out good, but haven't tried it yet, still too much fresh to eat.  

[Gambia]

And it is very good. One thing we always did was to put one piece of pork on the top of the jar, we never did any other way so I can't say if it helps or not. It is one of those old time things that was taught to my wife by some of the elders. I think it helps add some grease to the meat when you can it. We always make stir fry with ours. MMM MMM, I may have to go home tonite and get some off the shelf

[jbullard1]

The procedure for canning would be great, I'd like to try this

[snake eyes]

Osprey,
     Never canned it myserlf but have eaten it many,many times.
It is outstanding,done properly,as is anything prepared
correctly.IMO

[BEAVERMAN]

Ive eaten quite a bit of canned Moose that was outstanding, Ill see if I can get a hold of my friends mom and see I she'll share her process, see if she remembers it, shes getting way up there in years

[Kermit]

Just so y'all don't go poisoning yourselves, you need a PRESSURE canner for meat and fish--any non-acid foods. Do your research.

Pickling adds acid to foods to make them safe to can at atmospheric pressure. So my granny taught us...

We used to can beef, chicken, and fish at home. Had a BIG pressure canner. One will run over a hundred bucks for a decent one last I looked.

[jbullard1]

Just so y'all don't go poisoning yourselves, you need a PRESSURE canner for meat and fish--any non-acid foods. Do your research.
.

I already have  a pressure canner that holds 7 quart jars,

Good advice Kermit, you can never be too careful processing food

[FG1]

Jerry , the way we do ours is to brown the meat in a little lard , pack in hot pint jars, add a teaspoon of olive oil and 1/8 teaspoon of pickling salt. Cap with hot rings and flats , process at 12# for 90 minutes . Sometimes I add a little chipolte tabasco or roasted garlic tabasco just for grins before processing.
I use the canned meat for stews , soups , hash and with a pot of beans .

note: this pressure is for my elevation

[jbullard1]

Do you fill the jar with any liquid??

[FG1]

No Jerry , the meat will make the juice. Just be sure to pack the meat down to push out any big air pockets or the jars may burst. I use a wooden spoon handle to sorta tamp the meat a little .

[jbullard1]

Thanks Frank, I've never canned meat but I do remember my Grandmothers and mother canning seasoned cooked pork sausage in quart jars, and spooning them out of the lard to eat them, after warming them up

[Gambia]

This may be the longest post I ever made, Taken from a cook book for preserving foods;

Meat, Poultry and Game are low acid foods. They must be processed in a pressure canner to assure their safety. Use the processing time and pressure that is specified for each type of meat, poultry or game;
*can only good quality meat, poultry or game
*chill home produced meat soon after slaughter (40degree or lower) to prevent spoilage
*Keep all meat clean and sanitary. Rinse poultry thoroughly in cold water and then drain.
*If meat must be held longer than a few days, freeze it. Store frozen meat at a temperature of 0 degree or lower until canning time.
*Trim meat of gristle, bruised spots and fat before canning. Fat left on meat will melt and climb the sides of the jar during processing. If the fat comes in contact with the sealing edge of the lid, the jar may not seal.

To make broth; Place bony pieces in a saucepan and cover with cold water until meat is tender. Discard any fat. Add boiling broth to containers packed with meat or poulrty.

           Caution! Altitude Adjustments
Processing time and pressures given for canning meat, poultry or game are for altitudes 0-1000 feet. If you are canning at a higher Altitude Follow the Altitude Adjustments given for canning vegetables.
Ina dual Gauge pressure canner
*At altitudes 1001-2000 the pressure is not increased; process at 11 pounds pressure
*2001-4000 feet, process at 12 pounds pressure
*4001-6000 feet process at 13 pounds pressure
*600 -8000 feet process at 14 pounds pressure.


Choose high quality, chilled meat. Remove excess fat. strong flavored wild meats should be soaked for 1 hour in a brine made from 1 tablespoon salt per quart of water. Rinse meat. Cut into 1" wide strips, cubes or chunks.
Hot pack, precook meat to the rare stage, by roasting, stewing or browning in a small amount of fat. pack hot meat into hot jars, leaving 1-inch of head space. add 1/2 teaspoon of salt per pint, 1 teaspoon to quarts, if desired. fill jar to 1" from the top with boiling meat juices, broth, water or tomato juice (especially for wild game). remove air bubbles. wipe jar rims. adjust lids and process.
Raw Pack, add 1/2 teaspoon of salt to each pint jar1 teaspoon to quarts, if desired. pack raw meat into hot jars, leaving 1 inch of head room. do not add liquids. wipe jar rims. adjust lids and process.

Process in a dual gauge pressure canner at 11 pounds pressure or a weighted gauge pressure canner at 10 pounds pressure.

Pints........75 minutes
Quarts.....90 minutes

WOW, that was a lot of typing for a dummy like me, hope this helps.

[Roaddog]

That is good info Griz. I'm glad you brought up the higher altitudes. It will mak a difrets.

[snake eyes]

Great info griz.
    I have one of those dummy books. "Canning and Preserving
for Dummies". Lots & lots of info there in 238 pages.
snake-eyes

[Osprey]

Good post Griz.  I did a web search on the topic and came up with several pages that told how and had recipes, some called for browning first, some didn't.  Some called for broth, some didn't.  I did pints, 75 min at 10 lbs, just raw packed the meat with a tsp of salt and no liquid.  Gonna have to break one out just to try it.  As the deer season progresses I'll probably try some with different spices mixed in for variety...