canning deer tonight

[wabi]

For those following the discussion on the last buck I shot and my plans to can it there were a few questions about canning. My processor froze the meat, so I had to stick it in the fridge and wait a couple days for it to thaw before I could start.
Well, the meat finally thawed enough to work with it so this evening I took a couple roasts and cut the meat into cubes if about 1" (size not really critical).


Pack the meat into clean pint jars.


For this batch I decided to use beef broth (from bullion cubes) to season the meat, so I topped off the jars with hot broth and added the lids & rings.


Fill the canner (we had some leftover broth, so I filled jars with it to fill up the canner - no use wasting the broth )



The saga will continue - I'm waiting for the canner to pressurize (10#) and then it's another 75 minute wait before I turn the burner off.

But while I'm waiting I'll mix the meat I have "curing" for a batch of summer sausage later in the week. The meat is seasoned with black pepper, garlic, mustard seed, morton's tender quick, and just a bit of crushed red peppers to give it some kick.
It gets 3 days in the fridge being mixed twice a day then gets stuffed into 2" casings for the smoker.

[houser52]

That looks awful good there wabi. How long do you cook the stew whenever you get it ready for a meal? Is it tender? Taste? Tell us more.

[wabi]

That looks awful good there wabi. How long do you cook the stew whenever you get it ready for a meal? Is it tender? Taste? Tell us more.

After canning the meat is fully cooked to the point you can crumble the pieces with your fingers. You can even eat it right out of the jar if you want to (cold sandwiches are one good way).

We often open a jar, crumble it up (comes out as long strands), mix it with BBQ sauce, heat it up, and have sandwiches.
Another good recipe is to take a dehydrated soup mix and use the canned deer for the meat. Turns a "vegetable soup" into something even better for us barbaric meat lovers.

[MarkMarine]

Dang my bad eyes! That there looks good! Thanks for the pics - even I can follow along now LOL

[rayman]

My favorite thing to do with canned deer meat is to stir fry a bunch of ruff-chopped onion, garlic, and bell pepper, and when it's mostly done add the canned meat. Serve with rice. MMMMMM!!

[houser52]

Ahhhh! I can smell it now. You guys are killing me.

[vixenmaster]

wabi get them canned. I took my canner off the range 18 min ago have 4 qts of backstrapes. Have somemore ready to can soon as the pressure cools enuff to release the lid.This makes 18 qts & hope to make at least 3 qts on the rest of the meat in pan thats waiting.

[wabi]

wabi get them canned. I took my canner off the range 18 min ago have 4 qts of backstrapes. Have somemore ready to can soon as the pressure cools enuff to release the lid.This makes 18 qts & hope to make at least 3 qts on the rest of the meat in pan thats waiting.

Sounds like you're into it big time, too!!!!!!
I've still got one big roast to cut up for jerky, got the summer sausage curing, but the canning is done for now.
We usually have the deer cut up (I'd do my own, but I get it done with no cash changing hands - we trade work) with the backstraps sliced thin, the tenderloins whole, the big muscles from the hams & front shoulders whole (roasts I can convert into jerky if I want to) and the rest ground.

I usually fill the freezer, then can it and make sausage & jerky as time permits, but this time I already had the freezer full so I had to can & make jerky & summer sausage quickly.

I'm taking a break from deer hunting for a couple weeks as we have plenty of meat laid back now.

We've done a lot of canning this year. I just opened & sampled some "dilled green beans" the wife canned last month while the deer was on the burner and I'm impressed with them!
Last night we had fresh "bread & butter" pickles she canned.

I may gain weight this winter!

[OkXbowHunter]

Wabi, do you always put broth or other juices in your jars? I canned some last year without using anything and the juices only filled about 3/4 of the jar leaving some of the meat sticking out of the liquid. I haven't opened any of those jars yet, but I'm getting to them quick.

Just wondered if the meat above the liquid is good or should I toss it (can't stand that thought... )

[Sandman]

Outstanding Wabi ...

[wabi]

Wabi, do you always put broth or other juices in your jars? I canned some last year without using anything and the juices only filled about 3/4 of the jar leaving some of the meat sticking out of the liquid. I haven't opened any of those jars yet, but I'm getting to them quick.

Just wondered if the meat above the liquid is good or should I toss it (can't stand that thought... )

I've done it both ways. The meat will still be good as long as the jars are well sealed, but it does darken a bit with age.

[MarkMarine]

Bookmarked this here topic - I'm getting a good education

[VixChix]

Wabi that looks so good! I've been keeping my eye out for a pressure canner - someday I hope to be packing those jars of deer onto our pantry shelves too.

Thanks for sharing the process and making us all hungry!

[j.krug]

That's cool wabi! Look forward to seeing the rest of the proccess. I like a little "kick" in my vittles too!

[wabi]

That's cool wabi! Look forward to seeing the rest of the proccess. I like a little "kick" in my vittles too!

Not much to document for the rest of the process.
Closed the canner, brought it to 10# pressure, and let it "cook" for 75 minutes. Turn off heat and wait until pressure drops to 0. Open canner & set jars out to cool.

Once cool I label them and put them on the storage shelf.



A pressure canner is relatively simple and easy to use, but there are some very important safety measures to be adhered to. I won't attempt to list them, as every canner should include a detailed list with the instructions, and there are different types of canners.