Trad Gang
Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: Traditional-Archer on February 05, 2007, 02:06:00 PM
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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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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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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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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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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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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. :)
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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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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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jars are good forever; as long as they are not cracked; or the top edges chipped.
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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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Trad archer, you don't add liquid to the jar? Just the meat, onions and peppers??
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Originally posted by Traditional-Archer:
11FIFER1, dino.
I sent Big Ron hunt alot a jar. :)
AND I ate it ALL... LOL It was good!!
Thanks Again Bruce.
Ron
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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. :D
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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:
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Bruce, I ate some right out of the jar and used the rest on fajitas!!! :D
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Another option is add a pack of tace seasoning to the meat before the canning process. When you open the jar it is already seasoned and ready to warm up for a mexican dinner.
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I can alot of my venison as well. I use the wet bath method, old fashioned canner with water over the jars. My recipe is with one bullion cube per qt., 1/4 tsp. pepper, fill jar with meat, add water to the neck, put on lids, process in canner for 4 hrs. You can make excellent gravy with the juice when you open the jar. serve over mashed potatoes. This can also be used to can small game. my kids love meat done this way!
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I grew up on canned venison. Pack 1 1/2" chunks into pint jars to within 1/2" from the top. I like to use the gristly meat from the fore legs and lower hind legs as well as any "scrap meat" especially anything with gristle as it "melts' in the process. Put 1/4 tsp of salt on top and then put into the pressure cooker. 2 different settings,, 15lbs pressure for 1 hour or 10lbs pressure for 75 min. Either way it is all good. Just make sure that the rims are clean and just lightly snug the lids so that the steam can escape. Then turn off the heat after the time allowed and let the cooker cool on it's own so that the pressure release allows you to open the canner when it is cool enough. Set the jars on a towel and after a while you will hear the "tink" as the jar seals. That's it! And trust me, it is GOOD STUFF! Any hunting camp that is lucky enough to have someone bring an adequate amount of canned venison will relate to what this recipe means. Hot beef(venison) and potatoes fried with onions. Burritos, barbecue, stew,,, TOO GOOD!
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I use a pressure cooker and a bullion cube, with onion diced up in it.a real treat for all! It keeps years in fact me and the wife just had some from 3 years ago.Ive tried rabbit and squirrel also with the same results.Just be sure you use clean ,sound canning jars with new lids.A real treat right out of the jar or the juice in the jar makes excellent meat gravy over toast!!!
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Im trying Traditional-Archers recipe today for the 1st time, minus the overnight soaking to see what happens Ill let you all know.
Izzy
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I have a question about frozen meat. I brought an antelope home this year but because it took so long to get home from Harding Co. due to the early season blizzard South Dakota had, I took the antelope to a processor. I usually cut it up myself. Can I thaw out the frozen trim meat and can it once it is completely thawed out?
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Darrel, Yes you can and shouldnt be able to tell any difference either.
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Darrel, I have done that before and like ron said you can not tell the difference. Also, I read somewhere that you should freeze your meat for 30 days to kill any bacteria that may be living in it.
While canning venison in pint jars this year I placed a 1 inch cube of jowell bacon in the jar with 1/4 TS of sea salt, 1/4 TS black pepper and 1/4 TS of garlic powder.
The bacon added flavor and the spice were just right.
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Hey guy's
Both of My brothers swear by this method, they both say that they'll never go back to freezing meat.
Just store the jars in the pantry and save the freezer space. When the jar is empty just wash it and store it away till next next season.
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I've done it this way without soaking the meat overnight and it is still good.
Put a can in the crockpot with a couple cans of cream of mushroom soup and serve over rice or noodles.
Get you a can of veg-all, v-8 juice and a can of meat and make soup. You might want to throw some cornbread in the oven for this.
Just heat it up on the wood burner and eat it with crackers and a cold one.
Man I'm gettin hungry! :jumper:
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This is the best thread I have read on here! Tried the canning thing and it is delicious!
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Darrel Jones
Yes you can unthaw the meet and have no problems at all; our butcher told us when we asked the same question of him, we being my brother-in-law and myself. He said butchers freeze meet so it is easer to work with as they cut the meet up. Then they unthaw the meet to sell he said sometime the meet could be partially unthawed 3 or 4 time before sale. I hope we have answered your question.
Bruce :)
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it is not a safe practice what the first post stated as "canning' in a oven . An oven won't kill all the bad things and could promote Bochelism . Just thought I'd throw that out there so anyone that reads this thinks that it is considered a safe practice but it's not . Get on the web and you can find the proper (by pressure cooker)and only way to make sure whomever is eating the "canned" items are safe .
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Bent Rig, Thanks for the warning, I assure you I have talked to doctors and have talked to friends of mine that can both in a pressure cooker and in the oven both ways. They all say the same thing, as long as you get a proper seal on the lid, and no sign of air, lose lid or damaged lids keeping as much of the utensils clean as you go like I do, that is what keeps the bacteria from entering the jar. Pressure cooker or oven, meet the proper temp to do the job but I will again thank you for your concern. If you have some sort of training to back up what you say please fill us in, my kid’s lives depend on that, please feel free to call me and if what you say, is backed up by your experience and knowledge I will have this thread removed to save all our lives.
Bruce :readit: :confused:
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TTT
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This is a very informative canning thread. TTT
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In part of this thread -after reading all of them- someone mentioned thawing out meat and then canning/pressure cooking. Does the meat need to be thawed completely prior to the canning or partially. I have until Christmas before I get to try.....guess I was not suppose to look in "that" closet. :bigsmyl:
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Originally posted by Butts2:
In part of this thread -after reading all of them- someone mentioned thawing out meat and then canning/pressure cooking. Does the meat need to be thawed completely prior to the canning or partially. I have until Christmas before I get to try.....guess I was not suppose to look in "that" closet. :bigsmyl:
You will want to thaw the meat completely before canning so that you know it has cooked completely and evenly.
USDA recommends using a pressure cooker, not the oven.
Here is a link to the USDA canning guide (Guide 1 and Guide 5 are most pertinent to this discussion.):
http://extension.usu.edu/utah/htm/fcs/food-preservation-canning/usda_home_canning
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Thanks Tracks! Went to the site and thought I'll just print it out... first guide is 40 pages...yikes. :readit:
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Tracks
Thank you for that information, that is awesome instruction. What a great sight.
Here are some things I have learned over the years, the canning process does work in the oven, and although it works just a little better in a pressure cooker “time wise” I’ve done this both ways. The pressure cooker save a lot of time per batch, make sure you can’t feel any give in the top of your lids before you open a jar, look for a strong vacuum when you open a jar it should take some effort to open a jar. If in doubt throw it out period.
Bruce
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Here is a recipe I love to make with a canned Jar of venison.
Cut up tomato, onion, lettuce,
Get a bag of shredded cheese
Some hot sauce
Flour tortillas
Re-fried beans.
A bag of taco seasoning
Empty a jar of deer meat into a pan heat the meat until half of the liquid is cooked back into the meat. Put the seasoning into the meat and finish cooking the liquid back into the meat, cook your re-fried beans at the sometime.
Bake your Flour tortillas as desired. :jumper: :jumper: :jumper:
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I followed the receipe and it turned out great.
Thanks
Gilbert
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Originally posted by 11FIFER1:
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
Going on at least 4 generations of canning in my family perhaps more. I want to add jars can be easily found at some flea markets,antique malls etc. at sometimes a fraction of the price of buying them new. The ball canning book is a good one however I prefer one my wife picked up called "The Farmers wife canning and preserving cookbook" All recipes are from the early 1900's and simple but very good. There peaches in syrup recipe is the best tasting I have found on that dish.
Also I would like to add some tips and such if folks don't mind.
Bad Jars- As others said chipped mouths and cracks are a no go. Also if you have a jar that does not seal after you dump the contents (or eat it within a day or 2) mark the bottom of a jar with X with a sharpie. When you go to can next time if that jar does not seal again you know it is defective and should pitch it.
Prepping jars- Wash jars in good hot soapy water before canning paying close attention to the sealing part. This should remove any oils or crap from the jar and making sure you get a good seal.
Filling jar- When filling up the jar with all your goodies make sure to use a funnel. Anything that gets on the sealing surface can prevent it from sealing. If you do drop anything onto the sealing surface wipe it up with a paper towel.
Lids- I always use new lids and try to use them within two years. I prefer not to use them if they
are any older than that. I have no concrete proof that older lids cause jars not to seal however it seems that way when I have used older lids I have problems with sealing.
After processing- When you pull your jars out of a canner (have no experience with oven so can't say that things are the same) don't touch with the lids let them cool down and they will seal on their own. If you have a couple that are giving you a hard time you can put them in the fridge (not freezer) and it will speed the sealing process. If you are going to do that let them cool a little first.
I know the first time you can stuff it feels like a science experiment or that you are working with precious metals but it really isn't all that hard.
Hope someone got something from this.
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tuscarawasbowman,
Ditto to what you said. I also have no experience with the oven, though I would suggest a stove-top pressure canner. They are online from $50 and up. Nothing fancy, minimal upkeep, and lasts forever. One reason for the pressure canner is that 99.9999999999% of little nasties are killed off at 200 degrees. The 0.000000001% are usually NOT a problem, but... In a pressure canner (at 10-15 lbs for 90 minutes) you actually get temperatures above 212 degrees. Things cannot survive above the boiling point of water, so it is actually steralizing the jars(in much the same way as an autoclave).
Next, so long as the jars are clean, re-washing isn't really needed, just rinsing. Many dishwashers today have a "sterilize" setting. This heats the bottles enough to kill the little nasties, but it also makes the glass nice and hot so that you don't "shock" it by putting it into a hot oven/pot. Just lay your lids flat so the seal does not warp. This also helps as I am canning not only meat, but cooked stew and chili. Many times I come home and need a quick meal for the family, so I empty a can of stew or chili into a pan, heat it as I make rice, and by the time the rice is ready, we are G2G (good to go). 10-15 minutes tops and the family is [well] fed.
Lastly, I have never had a jar go bad on me. I have eaten things that were close to 2 years old. I am not suggesting it, but if you use good bottles and quality lids (the ones at the store are usually great, just make sure they are not damaged if you are reusing them) there should [theoretically] be no time limit as you have a sterile enviornment inside that jar.
I cannot agree more about the "first time". But after you get the hang of it, you realize that as long as you did your prep and you keep things clean, it's really a breeze. I really stress the prep [even as mich as the clean] since it's a real pain to have to take your jars out half way because you forgot to add salt or pepper or whatever. hope this helps. Be well.
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11FIFER1:
To answer your question about a book, there are a few I have and use.
Ball (the jar people) have:
"Ball Complete Book of Home Preserving" or you can get quite a bit of free info on their web site at: http://www.freshpreserving.com/home.aspx
Another good one is:
"A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game" by Wilbur F. Eastman.
Lastly, our own USDA has a guide out called:
"Complete Guide to Home Canning and Preserving", last revised in 2009, it is actually a very good guide and has lots of info. I am never a fan of government publication (FM, DD form..., DA Form..., the army ruined that for me) but this book is [IMHO] a must-have.
All of these are available at internet (and local) book sellers. Don't forget to check your local library. Hope this helps. Be well.
Alex
:coffee:
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These instructions are from the point of packing the canning jars, butcher your 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.
(http://i190.photobucket.com/albums/z166/Traditional-Archer/IMG_20130118_125542_509_zps3369d581.jpg)
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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.
(http://i190.photobucket.com/albums/z166/Traditional-Archer/IMG_20130118_133415_059_zpsd6907f08.jpg)
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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.
(http://i190.photobucket.com/albums/z166/Traditional-Archer/IMG_20130118_131620_190_zps2692f7b8.jpg)
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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.
(http://i190.photobucket.com/albums/z166/Traditional-Archer/IMG_20130118_132933_787_zps09ba7c00.jpg)
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Take your diced garlic and put that on top of your onion. Add one TSP of salt “optional” pore on top.
(http://i190.photobucket.com/albums/z166/Traditional-Archer/IMG_20130118_133228_939_zps97e25793.jpg)
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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.
(http://i190.photobucket.com/albums/z166/Traditional-Archer/IMG_20130118_141122_948_zps0f081c9f.jpg)
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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. 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 sealed properly you can re-can that jar, 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.
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I'll be canning some next week. I got a new cooker for Christmas. I'm anxious to try it out.
I've got a bunch of meat from last year to use up.
Thanks for the pictures.
bretto
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Bretto,
you will never know the meat you cook was from last year, you will be happy with the way it turns out. :coffee:
Bruce
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I just finished canning 7 pint jars (3 deer, 4 antelope) using this recipe. I see it as a great 'after work' meal when I don't feel like cooking a full course meal. I'll be sure to give it a try ASAP and report back.
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I have no doubt what the outcome will be. I look forward to the report. It is also a great meal while hunting in camp. It is so quick when you come back from the field.
Try this recipe, get a loaf of garlic bread or fresh steak roll, and bake according to instructions. Empty a can of venison into a separate pan and cook down until all juice is cooked back into the meat. After the bread is cooked halfway through, pull the bread from the oven and put a layer of meat on top and a layer of your choice of cheese if desired. I like pepper jack cheese or extra sharp cheddar. Put the stacked bread back in the oven and finish the cooking process, Then I put a small amount of hot sauce on top of that. A salad as a side and a couple of your favorite beverages and you are done for the night.
:thumbsup:
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I finally tried a pint of it this evening. I heated it up in a sauce pan with some BBQ sauce and I can honestly say it was AMAZING! Even my wife was chowing down on it. I still have 5 pints left so I'll be making some more as soon as I get a chance to thaw out another venison roast!
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Altiman94
I am glad you liked this process, the recipes are endless. Any recipe you can do with another meat source you can use venison in, well almost anything. Please keep me up to date on the recipes you try with the canned venison and Antelope.
:campfire:
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Finally got around to canning some deer meat the other day. I was planning on having the rest of my doe made into hot dogs and trail bologna but I am just too lazy and cheap to get it done. So my wife and I decided we would try canning some ourselves. Her family always canned meat, mine never did because we always had a chest freezer. So it was a learning experience for me. Packed the jars with non lean meat and a TSP of salt. Found out why all the cook books say "lean meat". Due to the temps in the canner the fat will liquefy and boil to the top. Not a big deal but a surprise when I woke up the next morning to find a white layer on the top of all my deer meat :biglaugh: Turned out incredible. I would bet anything if I fed it to my deer meat hating inlaws they would not be able to tell the difference between it and a well done and tender beef roast.
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What happened to all the pictures?
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I don't know I'll try and find out.
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Put your jars on the counter top to cool and seal. Put a towel under them so the jars don't cool to fast and break.
(http://i190.photobucket.com/albums/z166/Traditional-Archer/IMG_20130118_162918_212_zpsa1cb5df5.jpg)
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This happens sometimes I probably added to much meat in this one, or had a jar with a small crack I didn’t see. I inspect the jars before use I don’t believe I had a bad jar, just be aware that this could happen over the years I have had maybe five jars break about one a year or every other is more like it.
(http://i190.photobucket.com/albums/z166/Traditional-Archer/IMG_20130118_162935_747_zpsc7120916.jpg)
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I just did 9 more quarts and 4 pints today using this recipe. I've used it for so many things and hope I'm not missing any:
Over noodles
open faced sandwiches
enchiladas
bbq pulled sandwiches
and of course straight out of the can
I hope you guys are trying this, it's a great way to process and store more venison. It also makes for really great quick meals after a long day at work or in the woods.
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Thanks for posting this . I've always wanted to try canning , but have been reluctant. Both sets of my grand parents canned everything.
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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:
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Just re-read this post so I can, can some next week.
Thanks for the post.
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My favorite way of using deer meat is pressure canning it also.
No matter the cut.
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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.
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Thank you for explaining the process. It has been helpful. Many good comments.
Thanks again,
Wild Bill
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Thanks to this post I canned some deer meat the other day.
First time ever.
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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.
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I just got a pressure cooker, lotsa great info in this thread. TTT
Denny
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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
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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!
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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.
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.
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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.