JOIN TRAD GANG




INFO: Trad Archery for Bowhunters




Click Here for the
Professional Bowhunters Society AUCTION 2017



Trad Gang.com Post New Topic  Post A Reply
MY PROFILE | directory login | register | search | FAQ | forum home

  next oldest topic   next newest topic
» Trad Gang.com » Main Forums » Recipes/Grilling/ Barbecuing/Smokers » Canning Deer Meat Pictures added (Page 5)

 - UBBFriend: Email this page to someone!   This topic comprises 5 pages: 1  2  3  4  5   
Author Topic: Canning Deer Meat Pictures added
chall
2017 Contributor
Member # 39295

Icon 1 posted      Profile for chall   Email chall   Send New Private Message       Edit/Delete Post   Reply With Quote 
Thanks for posting this . I've always wanted to try canning , but have been reluctant. Both sets of my grand parents canned everything.

--------------------
Eric Hall, Chris Hall , Cyndy Hall

Posts: 455 | From: California | Registered: Jul 2013  |  IP: Logged | Report this post to a Moderator
Traditional-Archer
2017 Contributor
Member # 11251

Icon 1 posted      Profile for Traditional-Archer   Email Traditional-Archer   Send New Private Message       Edit/Delete Post   Reply With Quote 
Canning is easy and it’s not a long process, you can make so many different meats and go in so many different directions with your recipes. Have fun with this you will love what you can do. I sometimes forget I have canned meat down stairs, no problem this process lets you go a long time before you have to worry about spoilage. I have been using my smoke house this year and have not canned anything this year yet!!!

[thumbsup]

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

Artistole (384-322 B.C.)
Philosopher

Posts: 726 | From: Columbia,PA | Registered: Jan 2007  |  IP: Logged | Report this post to a Moderator
Dry Creek
CONTRIBUTOR 2018
Member # 9484

Icon 1 posted      Profile for Dry Creek   Email Dry Creek   Send New Private Message       Edit/Delete Post   Reply With Quote 
Just re-read this post so I can, can some next week.
Thanks for the post.

--------------------
58" Bear Super Grizzly 45@28
60" TallTines 44@28

Posts: 556 | From: Central Mississippi | Registered: Jun 2006  |  IP: Logged | Report this post to a Moderator
benny
Contributor 2017
Member # 8653

Icon 1 posted      Profile for benny   Email benny   Send New Private Message       Edit/Delete Post   Reply With Quote 
My favorite way of using deer meat is pressure canning it also.
No matter the cut.

Posts: 441 | From: trinity,nc | Registered: Feb 2006  |  IP: Logged | Report this post to a Moderator
4runr
CONTRIBUTOR 2018
Member # 8051

Icon 1 posted      Profile for 4runr   Email 4runr   Send New Private Message       Edit/Delete Post   Reply With Quote 
I did 9 pints yesterday using the oven method. Worked great, no issues. I've always used the coldpack/water bath method before, but the oven is less mess. Thanks for posting.

--------------------
Kenny

Christ died to save me, this I read
and in my heart I find a need
of Him to be my Savior
By Aaron Shuste

TGMM Family of the Bow

Posts: 8069 | From: Hartville, Ohio | Registered: Dec 2005  |  IP: Logged | Report this post to a Moderator
Wild Bill MCP 808
Member
Member # 36956

Icon 1 posted      Profile for Wild Bill MCP 808   Email Wild Bill MCP 808   Send New Private Message       Edit/Delete Post   Reply With Quote 
Thank you for explaining the process. It has been helpful. Many good comments.

Thanks again,

Wild Bill

--------------------
Traditional Bowhunters of Maryland
60" Black Widow 52 @ 28
60" Thunderhorn 60@ 28
62" Thunderhorn 50@ 28
62" Hoyt Buffalo 50@28
Bear Kodiak Magnum 45@ 28
Bill Wilhelm

Posts: 79 | From: PA | Registered: Aug 2012  |  IP: Logged | Report this post to a Moderator
neuse
Trad Bowhunter
Member # 10875

Icon 1 posted      Profile for neuse   Email neuse   Send New Private Message       Edit/Delete Post   Reply With Quote 
Thanks to this post I canned some deer meat the other day.
First time ever.

Posts: 205 | From: Texas | Registered: Dec 2006  |  IP: Logged | Report this post to a Moderator
iron_llama
Member
Member # 34522

Icon 1 posted      Profile for iron_llama   Email iron_llama   Send New Private Message       Edit/Delete Post   Reply With Quote 
I got set up for pressure canning when my freezer died this year. Unfortunately I couldn't get set up in time before my venison went bad. I wound up canning two turkeys, a bunch of turkey stock, and a bunch of beans. Not a lot of experience, but I have some insight. I am so impressed by what I can do that I bought a second pressure canner so I can can (can-can?) twice as much in a day. Next deer I get, I'm putting chops in the freezer and the rest is going into sausage or getting canned.

First off- canning meat in the oven, or in a water bath, is unsafe. The point of pressure canning is to kill botulism spores. To do this you need to hold the water inside the food at 240 degrees F. The only way to do this is to raise the pressure, such as in a pressure canner or autoclave. I bought an over-priced Mirro pressure canner for like $80 at the hardware store in my tiny town. If you get botulism it will cost you much more than that is medical bills and lost wages. You can hold your jars in a 600-degree oven for a day- the water in your food won't get above 212F (the boiling point of water) because it will just evaporate out and your food will burn, and not be food anymore. Seriously, I'm as much as a cheapskate as anybody else, but c'mon.

Then again, they're your groceries, and it's your family, so do what you want.

A few other people have mentioned the USDA guide. This is a great resource, and, the best part is, it's free. Just google 'USDA canning guide' and you will be able to download a .pdf. A bunch of different organizations host it on their web pages so there are multiple download links. Save it to your computer, phone, tablet, etc. It's free, so I have it on pretty much any device I might have in the kitchen. Download it, read it, use it as a reference. It's free, it's well-written, and it's very useful. For every food you might can, it will have a table showing the pressure and time for pint and quart jars. Use the highest pressure, and the longest time, for the ingredients in your jar. For example, process stock for 20 minutes, onions for 30 minutes, and beans for 90 minutes, so stock-onion-and-beans soup gets processed for 90 minutes.

Find the altitude at your residence. Your altitude determines what pressure you have to can at. I live uphill from town and I looked up the altitude in my town, and at the airport across the lake from me. There's enough of a difference that I'm very glad I looked it up again.

I like adding veggies and seasoning to whatever I can. Onions, jalapenos, tomatoes, carrots, chipotles, etc. I make a little code for myself- diced onions in the chili beans, sliced onion in the bean soup, etc. That way I can process multiple products at the same time and tell them apart when I label them the next day.

I've seen (but not yet tried) recipes to put, say, beans, raw meat, spices, and tomatoes in a jar, process it, and you wind up with a Mason jar full of (inauthentic) chili. I'll be trying that trick as soon as I get either a roadkill deer or some beef on sale.

You can also can frozen meat. My friend found some ancient venison at the bottom of his chest freezer this year. I helped him trim off the freezer-burned parts and can them. You might as well brown your meat before you can it, not only will you make sure it's thawed out, you'll add flavor. Besides, browned meat looks better.

Posts: 32 | From: MN | Registered: Jun 2011  |  IP: Logged | Report this post to a Moderator
DennyK
Trad Bowhunter
Member # 1306

Icon 1 posted      Profile for DennyK   Email DennyK   Send New Private Message       Edit/Delete Post   Reply With Quote 
I just got a pressure cooker, lotsa great info in this thread. TTT

Denny

--------------------
Jeremiah 29:11 For I know the thoughts that I think toward you, saith the LORD, thoughts of peace, and not of evil, to give you a future and a hope.

Posts: 1403 | From: Hudsonville,Mi | Registered: Jun 2003  |  IP: Logged | Report this post to a Moderator
Dry Creek
CONTRIBUTOR 2018
Member # 9484

Icon 1 posted      Profile for Dry Creek   Email Dry Creek   Send New Private Message       Edit/Delete Post   Reply With Quote 
Finally got around to canning some venison, not real sure why I waited so long. Going to try and get one more this year to put up in the canner.

Delicious

--------------------
58" Bear Super Grizzly 45@28
60" TallTines 44@28

Posts: 556 | From: Central Mississippi | Registered: Jun 2006  |  IP: Logged | Report this post to a Moderator
La flecha
Member
Member # 44461

Icon 1 posted      Profile for La flecha         Edit/Delete Post   Reply With Quote 
Last weekend we also canned meat for the first time and all I can say is if you have not tried it, go find a pressure cooker now! Very easy and solves our problem of not enough freezer space.

And as a public-service-announcement, PLEASE listen to those that have said don't can in oven. With some foodstuffs you want the higher temps produced by pressure cooker.

Excellent resource: http://nchfp.uga.edu/

We live in an ag/rural area and were pleased to find that local coop store had new gaskets for our 60+ year old pressure cooker!

Posts: 42 | Registered: Jan 2016  |  IP: Logged | Report this post to a Moderator
Traditional-Archer
2017 Contributor
Member # 11251

Icon 1 posted      Profile for Traditional-Archer   Email Traditional-Archer   Send New Private Message       Edit/Delete Post   Reply With Quote 
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.
quote:
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. 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.


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

Artistole (384-322 B.C.)
Philosopher

Posts: 726 | From: Columbia,PA | Registered: Jan 2007  |  IP: Logged | Report this post to a Moderator
Traditional-Archer
2017 Contributor
Member # 11251

Icon 1 posted      Profile for Traditional-Archer   Email Traditional-Archer   Send New Private Message       Edit/Delete Post   Reply With Quote 
I would like to add, canning in the oven still works for breaking down the meat for tenderness. After using the oven method, freeze the jar after cooling and thaw as ready for use, think in advance and plan your meal in advance. It will take three or four days in the refrigerator to thaw the entire jar to be ready to cook. Do not place on the counter at room temperature to thaw safety first.

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

Artistole (384-322 B.C.)
Philosopher

Posts: 726 | From: Columbia,PA | Registered: Jan 2007  |  IP: Logged | Report this post to a Moderator
  This topic comprises 5 pages: 1  2  3  4  5   

Quick Reply ~ PLEASE THINK BEFORE YOU POST! - Is your post trad bowhunting related? Check the FAQ or EMAIL if you're unsure!
Message:

HTML is not enabled.
UBB Code™ is enabled.

Instant Graemlins
   


Post New Topic  Post A Reply Close Topic   Feature Topic   Move Topic   Delete Topic next oldest topic   next newest topic
 - Printer-friendly view of this topic
Shoot On Over To:


Contact Us | Trad Gang.com © | Privacy Statement

Copyright 2003 thru 2017 ~ Trad Gang.com ©

Powered by Infopop Corporation
UBB.classic™ 6.7.1