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» Trad Gang.com » Main Forums » Recipes/Grilling/ Barbecuing/Smokers » Canning Deer Meat Pictures added (Page 1)

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Author Topic: Canning Deer Meat Pictures added
Traditional-Archer
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These instructions are from the point of packing the canning jars, butcher you deer and cut the meat you want to use for canning into 2 inch cubes. Put your venison in the freezer or refrigerator for later use.

Take your canning jars and wash them. Then you cut up some onion and garlic, I use one clove of garlic per jar and a slice of onion one in the bottom of the jar and one on top of the packed meat, so count how many jars you can put in your pressure cooker or oven, dice one clove of garlic for each jar and two slices of onion for each jar. After you have cleaned your jars bring a small pot of water to a boil. Put one lid for each jar in the boiling water. Take a slice of onion and some hot pepper rings and coat the bottom of the jar, pack the meat on top of the onion and hot peppers and push as much air out of the jar as possible, pushing down on top of the meat packing it tight, sometimes using a wooden spoon will help with this part of the job. Put another slice of onion on top. Take your diced garlic and put that on top of your onion. Add one TSP of salt “optional” pore on top. Take a clean towel or paper towel and wipe the mouth of the jars, Take a lid that has been boiling and cap your jars, put your lid ring on and snug the ring being careful not to tighten too much. Load your jars into your pressure cooker going by the instruction of the pressure cooker. Instruction using an oven put your jars in your oven making sure the jars don’t touch each other, bake at 200 degrees for four hours. Take the jars from your oven after four hour and put them on a towel on your counter top. Make sure you don’t have a draft 0f cold air or cold surface making contact with the jars they will break.

One important note about using the oven method, you must store your canned jars in the freezer; the temperature does not meet the recommendation from the safe canning or the FDA standards to store unfrozen.

These instructions are the same after pulling your jars from your pressure cooker. Put the jar on a towel to cool in the same manner. After 10 to 15 minutes you will hear the lids pulling down, a popping sound or to me it sounds like crack. When the jars have cooled, push down in the center of the lids. There should be very little movement in the lid and no popping sound. If that is not the case and you are not confident the jars have not sealed properly you can re-can that jar or freeze that can for later use , take the lid of check for nicks and cracks. If no evident damage is showing repeat the canning proses for that jar. The advantage of using a pressure cooker is time. Using my pressure cooker at ten pounds of pressure it takes 1 1/2 hours compared to four in the oven. I am adding picture to illustrate how easy this process is. Canning is a great way to us the animal you have harvested and I promise you the toughest animal will be as tender as you have ever tasted.

Please use caution when using the oven method; I have used the oven method without freezing the jars after canning. One thing we must always remember, taking chances with the bacteria contamination is not worth the risk. After reading more and learning more about this process I have learned by using that oven process is too risky without freezing after the jars cool. Even though I have not had any problems from this canning process it’s like playing Russian roulette. Safety should always be the first step and the last step we take when canning our prized venison.

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We are what we do repeatedly. Execellence is, therefore, not an act but a habit.

Artistole (384-322 B.C.)
Philosopher

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11FIFER1
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Hi there good read that! .................erm a couple of points, what sort of jars can be used at those temperatures? can you use recycled jars? do you have to be careful which lid seals are chosen so they don't melt?
What is the longest you've heard someone keep food in that condition and still eat it? its hard to believe just fifty years or so ago this was common knowledge!
many thanks
Jim

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Aaron Proffitt 2
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My wife from eastern WV also does this.They refer to it as 'cold-packed'deer.Good straight from the jar.
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dino
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Jim,
I'm sure he is using canning jars(Ball or Mason) with canning lids. Jars and rings are recyclable but not the lids. I've never heard of that particular method before, but it sounds really interesting. I do similar set up, but add on beef bullion cube, put in a canner on the stove top. 90 minutes at 10 lb pressure and they seal right up to.

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"The most demanding thing you can ask of a piece of wood is for it to become an arrow shaft. You reduce it to the smallest of dimension yet ask it to remain it's strongest, straightest and most durable." Bill Sweetland

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11FIFER1
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Hi
Ive just been on a site that surplys canning jars(Ball or Mason)and other equipment, got to do it just because it can be done!
thanks everyone
Jim

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Traditional-Archer
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11FIFER1, dino.
I sent Big Ron hunt alot a jar. It works wonders and tast so good. My friend Smokey uses a pressure cooker. The advantige of the cooker is time. And of course you need to have a pressure cooker. [Smile]

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We are what we do repeatedly. Execellence is, therefore, not an act but a habit.

Artistole (384-322 B.C.)
Philosopher

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11FIFER1
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Morning, I think I need a good read on this subject, can anyone recommend a good book or web site? one thing springs to mind, are the cans/jars recyclable? or do you just buy a new lot?
I've been watching a TV program on the hard times from the 1900's to the 50's, this is the sort of everyday product we would have used if there were food surplus to requirements. (no chance of that for the masses!
Took a war to end the hard times, hope its not going to be the same this time!
What a thought, no electricity or gas no coal industry , makes me shudder, and just think your lucky enough to be getting advice from our Government, today I believe! I'm sure they will come out smiling!
I'm a great believer in prevention is better than cure, this sort of survival should be passed down, just in case, I often go shooting to bag a few rabbits, most people I offer them too wouldn't know what to do with them if dressed out let alone if there still in their jackets! that's shocking, hang on just heard a crack, that's the soap box breaking, got to get off!
thanks again
Jim

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702plmo
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11FIFER1
Go to the Ball Jar or Mason Jar web site. Ball has a canning book for sale. I also have a thread here that tells you how to can the meat. I have had meat canned for very three years and still good.

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No free man shall ever be debarred the use of arms.
Thomas Jefferson
The strongest reason for the people to retain the right to keep and bear arms is, as a last resort, to protect themselves against tyranny in government.
Thomas Jefferson

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Brian Krebs
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jars are good forever; as long as they are not cracked; or the top edges chipped.

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THE VOICES HAVEN'T BOTHERED ME SINCE I STARTED POKING THEM WITH A Q-TIP.

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Sumpfmann
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"Making the Most of Your Deer" has lots of information on canning. Sorry I can't remember the author. I got a copy from 3 Rivers.
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Hogtamer
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Trad archer, you don't add liquid to the jar? Just the meat, onions and peppers??
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BigRonHuntAlot
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quote:
Originally posted by Traditional-Archer:
11FIFER1, dino.
I sent Big Ron hunt alot a jar. [Smile]

AND I ate it ALL... LOL It was good!!
Thanks Again Bruce.

Ron

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>>>-TGMM Family Of The Bow-->

The Moon Gave Us The Bow, The Sun Gave Us The Arrow

Walk Softly and Carry a Big Stick

Posts: 4499 | From: Jetersville, Amelia County Central Virginia | Registered: Mar 2006  |  IP: Logged | Report this post to a Moderator
Traditional-Archer
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Sorry guys,
I forgot I had this one going on.
Ron its nice to hear you liked the venison.
Can you tell us what you made with the canned venison. Did you try it could right out of the jar?

I'm going to get me some, this is making me hungry. [Big Grin]

--------------------
We are what we do repeatedly. Execellence is, therefore, not an act but a habit.

Artistole (384-322 B.C.)
Philosopher

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Traditional-Archer
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Here I am,
You can use the jars over and over like Brian and other have said.
Look for cracks and chips at the mouth opening.
I like the large mouth jars, its makes it easier to pack.
Guys I tried a whole clove of garlic in each jar, wow way to mutch. It smelled like a whore house in my place, not that I would know that smell, but man woooow.
[knothead] [banghead]

--------------------
We are what we do repeatedly. Execellence is, therefore, not an act but a habit.

Artistole (384-322 B.C.)
Philosopher

Posts: 725 | From: Columbia,PA | Registered: Jan 2007  |  IP: Logged | Report this post to a Moderator
BigRonHuntAlot
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Bruce, I ate some right out of the jar and used the rest on fajitas!!! [Big Grin]

--------------------
>>>-TGMM Family Of The Bow-->

The Moon Gave Us The Bow, The Sun Gave Us The Arrow

Walk Softly and Carry a Big Stick

Posts: 4499 | From: Jetersville, Amelia County Central Virginia | Registered: Mar 2006  |  IP: Logged | Report this post to a Moderator
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