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Hunting & Fishing Canned Venison.....
- Thread starter Tripwire
- Start date
Re: Canned Venison.....
Just make sure you can it properly. We had a child in our hospital who ate some that wasn't sealed properly and she suffered from botulism illness. She was very sick for a very long time.
Just make sure you can it properly. We had a child in our hospital who ate some that wasn't sealed properly and she suffered from botulism illness. She was very sick for a very long time.
Re: Canned Venison.....
Everything that isn't backstrap, a nice roast, or grinder meat gets trimmed clean/lean and chunked, we don't even fool with "steaks".
Pressure canned in wide mouth jars, with a table spoon of olive oil, a garlic clove, and a beef bouillon cube.
We save up a few deer worth of canning chunks via gallon ziploc/freezer then have a canning day.
Did 15 quarts yesterday while we made up 50 pounds of pork breakfast sausage, a good day in the kitchen.
We'd be hard to starve out.......
Everything that isn't backstrap, a nice roast, or grinder meat gets trimmed clean/lean and chunked, we don't even fool with "steaks".
Pressure canned in wide mouth jars, with a table spoon of olive oil, a garlic clove, and a beef bouillon cube.
We save up a few deer worth of canning chunks via gallon ziploc/freezer then have a canning day.
Did 15 quarts yesterday while we made up 50 pounds of pork breakfast sausage, a good day in the kitchen.
We'd be hard to starve out.......
Re: Canned Venison.....
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: JCH</div><div class="ubbcode-body">Just make sure you can it properly. We had a child in our hospital who ate some that wasn't sealed properly and she suffered from botulism illness. She was very sick for a very long time. </div></div>
Old habit learned many moons ago...make damn sure the lid is sealed.
If it don't pop by the time the jar is cool enough to handle then in the fridge it goes for the next supper......
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: JCH</div><div class="ubbcode-body">Just make sure you can it properly. We had a child in our hospital who ate some that wasn't sealed properly and she suffered from botulism illness. She was very sick for a very long time. </div></div>
Old habit learned many moons ago...make damn sure the lid is sealed.
If it don't pop by the time the jar is cool enough to handle then in the fridge it goes for the next supper......
Re: Canned Venison.....
Reminds me of the year I was hunting in a remote section of the U.P. of MI. The eve before(whole day), I overdid it on venison chili, lots of beans too & some halapenos. I was wearing my camo overalls, it was cold with snow on the ground. I didn't even have any T.P. Suffice it to say it took about 30 minutes under a hemlock tree to get things right. The wrong batch of canned venison sounds similar.
Reminds me of the year I was hunting in a remote section of the U.P. of MI. The eve before(whole day), I overdid it on venison chili, lots of beans too & some halapenos. I was wearing my camo overalls, it was cold with snow on the ground. I didn't even have any T.P. Suffice it to say it took about 30 minutes under a hemlock tree to get things right. The wrong batch of canned venison sounds similar.
Re: Canned Venison.....
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Tripwire</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: JCH</div><div class="ubbcode-body">Just make sure you can it properly. We had a child in our hospital who ate some that wasn't sealed properly and she suffered from botulism illness. She was very sick for a very long time. </div></div>
Old habit learned many moons ago...make damn sure the lid is sealed.
If it don't pop by the time the jar is cool enough to handle then in the fridge it goes for the next supper...... </div></div>
That's one way to do it...you can also re-process (for the full time) if you want. I have never had to reprocess any but know that it can be done. My FIL had a whole batch fail once - bad lids right out of the box. He re did them for the full time in the pressure canner and as hard as it is to believe, i think the double cooked meat was better than the other jars
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Tripwire</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: JCH</div><div class="ubbcode-body">Just make sure you can it properly. We had a child in our hospital who ate some that wasn't sealed properly and she suffered from botulism illness. She was very sick for a very long time. </div></div>
Old habit learned many moons ago...make damn sure the lid is sealed.
If it don't pop by the time the jar is cool enough to handle then in the fridge it goes for the next supper...... </div></div>
That's one way to do it...you can also re-process (for the full time) if you want. I have never had to reprocess any but know that it can be done. My FIL had a whole batch fail once - bad lids right out of the box. He re did them for the full time in the pressure canner and as hard as it is to believe, i think the double cooked meat was better than the other jars
Re: Canned Venison.....
Can't recall the last time a jar didn't seal....
Absolutely clean jar rims with no nicks or cracks, and new lids that are washed in hot soapy water before use...House Rules.
When I was a young'un Ma canned about everything. Big family....big garden, bulk fruits bought down at the grocery store in town, most of our venison, etc. Space in the freezers was for Beef, Chicken, and Hog. We made our own canned soups, and sauces. Hell, she even canned a good share of the 'taters we grew. The only thing I couldn't stand was the damned spaghetti sauce she made...terrible stuff.
When you help process hundreds of quarts year after year, it all becomes habit, easily......
Can't recall the last time a jar didn't seal....
Absolutely clean jar rims with no nicks or cracks, and new lids that are washed in hot soapy water before use...House Rules.
When I was a young'un Ma canned about everything. Big family....big garden, bulk fruits bought down at the grocery store in town, most of our venison, etc. Space in the freezers was for Beef, Chicken, and Hog. We made our own canned soups, and sauces. Hell, she even canned a good share of the 'taters we grew. The only thing I couldn't stand was the damned spaghetti sauce she made...terrible stuff.
When you help process hundreds of quarts year after year, it all becomes habit, easily......
Re: Canned Venison.....
I never canned anything til last year. I remember having canned veni as a kid and recalled it was tender and tasty. I picked up a new rattle top cooker and a dozen quart jars. I carefully followed simple recipes and gave a few finished quarts to the neighbors. They didn't die and I dove in. It was better than I remembered.
I never canned anything til last year. I remember having canned veni as a kid and recalled it was tender and tasty. I picked up a new rattle top cooker and a dozen quart jars. I carefully followed simple recipes and gave a few finished quarts to the neighbors. They didn't die and I dove in. It was better than I remembered.
Re: Canned Venison.....
Okay, this all sounds great guys, but for those of us who haven't done it before, lets have some damn recipes and directions. I'm getting hungry already.
Okay, this all sounds great guys, but for those of us who haven't done it before, lets have some damn recipes and directions. I'm getting hungry already.
Re: Canned Venison.....
Here's a spring turkey camp recipie for ya.
Big mess of 'Shrooms.
Onion.
Noodles.
Canned deer and gravy.
Not hard to can, just takes time.
Get a Ball Blue Book.
Good to go if you follow their instructions.
Old school, cold pack takes more time.
Not recomended, but here's what we do.
Wash and check jars.
Place in warm oven top down.(200-250)
Lids and rings in hot water.
Using a canning funnel will give proper headspace, if you know what you want.
Raw meat cubes.
1/2-1 t of salt, and 1-2 beef cubes.
Pint/Quart.
Plain old hot water bath canner.
Keep water below tops, and don't tighten rings.
When canner is full, increase heat and add more hot water to cover, from teapot that you should of had been going.
Keep track of a good boil.
Boil three hours, both.
Snug rings, just a bit.
Place on towel and cover.
Listen for the pings.
Good to go!
A couple deer is way easier than a pickup load of beans.
The big canner is outside.
Horse water trough, that holds 3 kegs.
I think MA said 70+ quarts per load for that one.
Gas comes in from a garden hose.
TC
Here's a spring turkey camp recipie for ya.
Big mess of 'Shrooms.
Onion.
Noodles.
Canned deer and gravy.
Not hard to can, just takes time.
Get a Ball Blue Book.
Good to go if you follow their instructions.
Old school, cold pack takes more time.
Not recomended, but here's what we do.
Wash and check jars.
Place in warm oven top down.(200-250)
Lids and rings in hot water.
Using a canning funnel will give proper headspace, if you know what you want.
Raw meat cubes.
1/2-1 t of salt, and 1-2 beef cubes.
Pint/Quart.
Plain old hot water bath canner.
Keep water below tops, and don't tighten rings.
When canner is full, increase heat and add more hot water to cover, from teapot that you should of had been going.
Keep track of a good boil.
Boil three hours, both.
Snug rings, just a bit.
Place on towel and cover.
Listen for the pings.
Good to go!
A couple deer is way easier than a pickup load of beans.
The big canner is outside.
Horse water trough, that holds 3 kegs.
I think MA said 70+ quarts per load for that one.
Gas comes in from a garden hose.
TC
Re: Canned Venison.....
I just bought another canner, to keep in a camper, for under
100.00
If you are making jams and salsa, then you don't need to do that.
We came up with a killer hot pepper jam, and I did some fryed in butter and olive oil.
Frying Habeneno type peppers causes other problems, so I learned.
Don't think we hijacked, just adding too.
Dad has a patch of horseradish that needs thinned out.
I just bought another canner, to keep in a camper, for under
100.00
If you are making jams and salsa, then you don't need to do that.
We came up with a killer hot pepper jam, and I did some fryed in butter and olive oil.
Frying Habeneno type peppers causes other problems, so I learned.
Don't think we hijacked, just adding too.
Dad has a patch of horseradish that needs thinned out.
Re: Canned Venison.....
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: coldboremiracle</div><div class="ubbcode-body">Okay, this all sounds great guys, but for those of us who haven't done it before, lets have some damn recipes and directions. I'm getting hungry already. </div></div>
http://www.snipershide.com/forum/ubbthreads.php?ubb=showflat&Number=2074179
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: coldboremiracle</div><div class="ubbcode-body">Okay, this all sounds great guys, but for those of us who haven't done it before, lets have some damn recipes and directions. I'm getting hungry already. </div></div>
http://www.snipershide.com/forum/ubbthreads.php?ubb=showflat&Number=2074179
