Canning meat

[Admin]

I've never done any canning of meat, so therefore I have a lot to learn on the subject. (like everything) When I go off grid I will need to learn to can some venison. I'd like to get a thread going on the subject but all I can do is start it and leave it up to you guys to fill in the blanks.

How to can meat:
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________

[johnporter]

All I do is fill my canning jar 3/4 full of meat then add a touch of salt. Some people measure everything out but I am old school where a smidgen,pitch or handful is my measuring table. When you put them in the cooker the meat will release the juices and fill the jar with a great gravy starter. I store all my canned meat in a burlap sack hidden in a natural spring hole. Again, old school thinking here when it was illegal to have moose meat in your possesion..LOL
Canned meat will keep forever as long as the seal stays.

[Admin]

To my knowledge, meat has to be canned using a pressure cooker. I have never used one and am wondering how long you have to pressure cook the meat?

[mooreorless]

JC, I'm getting ready to can some venison later today or tomorrow, I'll try to get some pics and post 'em. When in doubt I always refer to the "Ball blue book", which will tell you 11/2 hours at 10 lbs pressure in your pressure cooker.

[Admin]

Yeah buddy, some pics and instructions would be great ;D I'll have to up your karma count

[johnporter]

INGREDIENTS
1 pound cubed lean venison
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon minced garlic
4 slices onion
1 tablespoon minced green bell pepper (optional)




DIRECTIONS
Place the venison into a large bowl. Sprinkle with salt, pepper, and garlic; toss to combine. Place venison into canning jar along with onion and bell pepper. Jars should be filled to within 1/2 inch of the top. Wipe rim with a clean, damp cloth, and seal with lid and ring.
Place jar into a pressure canner filled with water according to manufacturer's directions. Affix lid and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce heat in order to maintain this pressure. Process for 75 minutes, watching gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off heat and allow the canner to cool until the gauge reads 0 psi.
Once the pressure has subsided and the canner is safe to open, remove the jar to cool on a rack. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.



Here ya go buddy.. ;D

[Admin]

Ok I'm hungry now

[badger]

How long will that last in a cupboard? I just found some canned beaver my buddy did a few years ago.

[johnporter]

I was just reading that there is 2 ways to can. What they call cold canning and then, pressure cooking. Cold canning is what we always did as I didnt have a pressure cooker...
badger, I had meat in a spring that I ate 3 years after I canned it. Guess it was okay cause I didnt have any side effects-- ;D

[Nutso]

badger16 said:

How long will that last in a cupboard? I just found some canned beaver my buddy did a few years ago.

As long as the seal isn't broken...it will last practically forever...or until you eat it...what ever comes first!!

When I was fishing in Alaska 3 years ago, we would fish in the morning and can in the afternoon. Just salmon a smidge of salt and in the canner for 90 min. The best salmon in the world!!!

[hounddog25]

JC...if you going to can meat you have to use pressure canner.or it is best i should say.i bought a new All American pressure canner last year and it is great.i have only used it on garden goods so far but it made canning tomatoes so much faster and easier.this canner has no seal or gasket so it will never wear out.they re the be all of the canning world.the book that comes with canner tells all the times for meats in it.the last 18 months i have bought several homestead gadgets....but this is by far one of the best and it will last me and someone else a lifetime.

[kyboy]

One of the best canning investments Ive made in a while is a Ball canning book. Gots tons of recipes. Veggies, soups and meats.

[acewoodsman]

we haven't canned any meat yet, i have all my grandmothers canning recipies an books an canning equip. since i was the only one interested, i like the pressure canner for some things but not my beens for those we use the boil bath 3hrs best greenbeans u'll ever eat

[derekdutton]

Kinda off topic but in a way on topic.

We can fish every year. Buffalo and Carp. Exellent way to put it up. I cut the ribs out for frying, and the back and tail meat goes for canning. remove all the red meat before canning. Once we get put up what we will eat...the rest goes to coon bait.

I will get a recipie and order of operation made up for you that are interested later.

[mike692]

I can all my stocked trout Derek. I think it's 75 minutes at 10lbs in teh pressure canner.

All I do is remove the skin and cut them up. I pack them into the jars as tight as I can get them, with a tbls of salt. The bones dissolve in teh cooking process.

[mooreorless]

JC, couldn't figure out how to get the pics up on here so I put them on another thread " Canning deer meat ". Nothing that hasn't been covered by others above. As also noted above, the "Ball Blue Book" is my go to reference, when canning.

[mooreorless]

Derek, how does that carp taste canned? I like to see a recipe for that. We've got a creek, across the road from the house, that we could get carp out of. I've never done anything with carp at all and we have a couple bows that I would like to set up for bowfishing. ;D

[grinr]

I gotta agree with JP,a pressure cooker is not neccessary.Didn't know what it was called,but I guess cold-canning is the method I use?
Great post BTW,Moreorless. ;DWithout hi-jacking that thread,Ill explain the subtle differences.

Cold canning I've never pre-cooked/parboiled or whatever?I add sliced onions to raw meat,seasoning(use imagination),fill jar 3/4 full....that's it.Place new lid on and tighten ring lightly,then back it off 1/2 a turn or so.I use a large turkey roaster and/or lobster pot,3-4 inches of water hard boiling.Place jars in water for hour or so(90 min?).Remove and set on counter until the lids "suck in" or "pops",then tighten ring snugly.Store in dark cupboard,pantry etc.

Very simple and easy and turns even the toughest old cuts into fork-apart tender.

[mike692]

You guys can do what you want, but I would NEVER water bath meat. No way. Core temps never get high enough to kill botulism.

That said, we used to do it that way. But we did meat for almost 3 hours!

[Admin]

I know a lot of people can meat in the fasion but...
I would not eat any canned meat that didn't go through a pressure cooker either. I had food poisoning once from someones bad venison and I don't ever want to experience that ever again.

Here are just a few smilies to describe that occasion:

[mike692]

That's right on JC. Not to mention blindness and paralysis.

[cleosdad]

If any of you get a chance to go smelt fishing, can those little guys like you would anyother fish, I would cut them[small smelt] to fit in a pint jar, add bar-b-que sauce, or oilive oil, and pressure cook, just like sardines, great snack food that you can make yourself, once knew an oldtimer, who wanted me to save all the small perch we would catch, he canned them also. Steve

[ninedeer]

I'v canned deer meat for going on 30 years.Hot water bath,pressure canner.for the last 5 years i'v been doing all my deer canning in my wifes oven.Oven Canned Venison
Pack raw chunked venison in clean jars1 1/2 in hdspace add 1 tsp salt,piece of beef tallow(optional) quarter size,tsp dryed oninon soup mix to each jarAdjust lids Place jars on cookie sheet,making sure they don't touch.Put into a 275 degree oven for 2 1/2 hours.VERY IMPORTANT!!!!!! Once the meat is in the oven " Do Not"open the oven door.After 2 1/2 hours turn oven off.let the venison cool down in oven.This works really well if you do this at night and leave the jars in over night.Note make sure the jar rims aer wiped off before putting on the lids.If they have anything on them they will not seal. I have not had any problems with this method

[Admin]

Very interesting method ;D Thanks for sharing - and welcome to the swamp

[fulabull]

we all use the cold canning method,fill jar a little better than three quarters full, smidge of salt,lightly tighten new cover and boil three hours. bring jar to boil with water! I don't add onions or anything else cause thats all you taste, add them later when you prepare your meal. have done a lot of moose and deer this way, no complaints. in a pressure cooker cut cooking time in half and be careful with it!

[blueduck]

I have canned meat for years. Its a pressure canner for me. Pints 75 minutes at 10 pounds of pressure and quarts for 90 minutes. I pact the jars to within an inch and a half of the top and add 1/2 teaspoon of salt. Pints are just right for a sandwich. Quarts if your serious.

[mukwa]

Ok this sounds kinda nutty. But I have tried it and it works great. KETCHUP! Yup good ole red gravy works great. The tomato tenderizes and the salt helps preserve it and you have vinegar in it too. That makes for some tender tasty Moose or Deer or Beaver etc... So fill your jar to the top with meat. Then one rounded table spoon of ketchup on top. Cook it all up with loose lids for about 3 hours or so...with a nice slow rolling boil. Then remove your jars and dry them. Tighten lids just finger tight. and let em cool. ...all done!. Now this works great for fish too... Have made it this way many times. Enjoy it eh!

[lynner]

Hi, I'm new to the site and just love it. I was wondering if anyone has a recipe for canning fish in the oven? I don't have a pressure canner as of now and have to admit that I am a bit afraid of them. One of my Mother's blwe up when she was canning and scared the heck out of me. Have been leary of them ever since.

[Admin]

Dec 28, 2008 14:53:47 GMT -5 lynner said:

have to admit that I am a bit afraid of them. .

Can't blame you there I heard a lot of horror stories and finally caved in and bought one. It sat in the box for a while before I finally fired her up Now I love it ;D

[mike692]

Dec 28, 2008 14:53:47 GMT -5 lynner said:

Hi, I'm new to the site and just love it. I was wondering if anyone has a recipe for canning fish in the oven? I don't have a pressure canner as of now and have to admit that I am a bit afraid of them. One of my Mother's blwe up when she was canning and scared the heck out of me. Have been leary of them ever since.

I personally wouldn't can any kind of meat in the oven. It doesn't maintain a hot enough temperature to kill botulism. I'd be more afraid of that than the pressure canner.