canned venison

[dairyfarmer]

Of all the different ways to prepare venison, my favorite by far is warming up some right out of the sealer. The spike horn I got with my vixen in late Oct. is delicious. I can the neck and most of the front shoulders of the deer I harvest. The mature buck I harvested last fall was good, but doesn't compare to the 1 and a 1/2 year old taken this year. The meat fairly melts in my mouth! Hope all you hunters had a successful fall out there.

[wabi.....]

dairyfarmer,
Is there any advantages to canning over freezing? I've never tried it, but am always open to new (or in this case probably old - method ) ideas. How do you prepare it, and how do you use it?
This summer found my wife & I dehydrating more than canning the veggies from the garden. Much easier to process, and very good in most recipes. We did can some wild grape jelly though, had some of it today, and it is good Not too sweet, but a great flavor, and it only took about 2 full days to process a bushel of wild grapes
wabi

[JD Jones]

Me too!! I'd like to hear all about the vineson canning if ya don't mind. Recipes, pressure or hot bath, the whole deal. Please
JD

[John G]

I have been following this forum for some time now and finaly decided
to register. This site has answered a lot of my questions about my newly
accuired exocet. Keep up the good work guys!
I have processed deer myself all my life. I also like deer canned. It has a shelf life for several years, and can be used for many things. Everybody
says my girlfriends beef and noodles are out of this world. If they only knew? I like it right out of the jar. The recipe is as follows;
Select size of jars: Qts or Pints.
Use lean cuts of meat. Cube into 1" to 2" cuts. Fill jars with meat, do not pack tight. Fill half way with water. Use a butter knife to remove air. Add
a small cube of beef suit to top for flavor and to help sealing process.
Add 1 Tsp Salt to Qt jars or 1/2 Tsp salt to pint jars. Put lids and rings on
jars and snug. Do not tighten real tight! Using a large Pressure Cooker,
put 2 qts water in canner with a couple ounces of venigar to prevent
staining canner.
Bring to 12 Lbs pressure and maintain for 90 minutes for Qts. or 75 minutes for pints. turn heat off and let preasure come down on its own.
this may take 45 minutes to an hour. Remove jars and finish tighting rings. let stand and cool. when you here the pop from the lids sealing,
time to store on shelf.
I have to replenish my shelves about every other year.
Enough said. any questions feel free to contact me.
Thanks again.

[dairyfarmer]

dairyfarmer,
Is there any advantages to canning over freezing? I've never tried it, but am always open to new (or in this case probably old - method ) ideas. How do you prepare it, and how do you use it?
This summer found my wife & I dehydrating more than canning the veggies from the garden. Much easier to process, and very good in most recipes. We did can some wild grape jelly though, had some of it today, and it is good Not too sweet, but a great flavor, and it only took about 2 full days to process a bushel of wild grapes
wabi

wabi,yes there are advantages. Saving on freezer space, cooked, tender meat ready to heat and serve and being able to utilize some less desirable cuts. I cut the meat up in small chunks and pack tightly into quart sealers. To each add 3/4 tsp pickling salt, 1/2 tsp black pepper. Tighten lids and then unscrew 1/4 turn. Cook in boiling water for 3 hours. Tighten lids and allow to cool and lids should snap down. If they don't put these in freezer. Make sure jars when cooking are always covered in boiling water. When topping up the water in the canner pour in boiling from the kettle. A pressure cooker will reduce cooking time by half.Dairyfarmer.

[BOB VANDRISH]

Just to add a little preservative and change the colour and the taste of venison done in either a canner,or a pressure cooker as the guys have mentioned,add a bit of alum instead of salt,or do both.
The meat will form a gelatin inside the jar,and,as one guy said,poured over some cooked spuds and carrots,and heated up,you will be in heaven!
This came from the locals in Vermont who NEVER threw out a speck of meat off of any deer!
Bob.