Canning deer

bobby2bears · Post by **bobby2bears** » Mon Sep 14, 2009 8:13 pm

Todays modern plug in pressure cookers are not made to can. However there are quite a few stove top pressure cookers that can be used for canning also. I have a Mirro pressure cooker that I have used for canning for years. Just be sure when you buy it that it is either a canner or a multipurpose cooker. Do a goole search for pressure canning meat and you will see. There is no need to spend a lot of money for a pressure canner only!

TrapperBob · Post by **TrapperBob** » Mon Sep 14, 2009 8:53 pm

I think this link was posted here a couple of weeks ago, or maybe another hunting sight.

It is a great read on canning.

http://www.backwoodshome.com/articles2/clay105.html

Bob

Grizzly Adam · Post by **Grizzly Adam** » Mon Sep 14, 2009 9:51 pm

TrapperBob wrote:I think this link was posted here a couple of weeks ago, or maybe another hunting sight.

It is a great read on canning.

http://www.backwoodshome.com/articles2/clay105.html

Bob

Indeed, it was!

I posted it, and it's in the link included in my reply to this thread ... the first one!

Jackie's article is a good one. That gal knows her stuff.

In keeping with that, the Backwoods Home website is an invaluable resource for people who just "don't know how" to do so many things, for whatever reason.

I highly recommend it!

awshucks · Post by **awshucks** » Mon Sep 14, 2009 11:31 pm

My only experience w/ canned venison was some a friend made. He cut his in chunks, then rolled it in flour and seasonings before pressure cooking in jars, think his was 45 min at 15 lbs, but it came out like hot beef only better.

Sounds like you bare meat guys get similar results w/ less dirty dishes, lol. I'm curious if anyone else has tried this method and about the pressure/time thing.

I say pressure cooker, but don't really know the diff and it's been 30 yrs ago.

Edited to add: see I left out the browning in oil in elec frying pan prior to putting in jars, sorry.

one shot scott · Post by **one shot scott** » Mon Sep 14, 2009 11:35 pm

The image in my mind of canned venison was not a pleasant one, until I read all this. I may just have to give it a try!!

hikerman · Post by **hikerman** » Tue Sep 15, 2009 12:28 pm

Thank for all your feedback.

Does anyboby know were to pick up Presure canner in Canada?
I looked on line but the shipping it quit a bit.

wabi · Post by **wabi** » Tue Sep 15, 2009 4:25 pm

bstout wrote:
hikerman wrote:Thank for all your feedback.

Does anyboby know were to pick up Presure canner in Canada?
I looked on line but the shipping it quit a bit.
You might try calling Crappy Tire. Most of our farm supply stores stock them.

In the "old days" I'm talking BC (before crap) a pressure cooker and a pressure canner were one in the same. It wasn't until they began to cheapen things up (mid 1980's) when the manufacturers became "deregulated" that definitions had to be placed on certain items.

This was for the protection of the manufacturer of course and not the user.

I have my late grandmother's pressure cooker which is also great for canning being it was made in the early 1960's...BC!

I bought a new pressure canner a few years ago, and the instructions say it can be used for pressure cooking, too.

If I get a deer early in the season this year I'm going to try it out. My freezer(s) are full. I've been trying to convince the wife not to stuff them full during the hot weather months anyway. A power outage could mean a lot of $$$$ in the garbage.

I've been dehydrating most of our fruits & vegetables for the past few years and they store well, but meat (as in deer jerky) has a shorter storage life. I would guess canned venison, if properly processed, would be good for at least a year or two?

TripleM · Post by **TripleM** » Tue Sep 15, 2009 8:34 pm

one shot scott, My feelings exactly. canned venison, for real? People really do this??? But hey, after reading these posts i'm gonna give it a shot this year. What the heck. Only a small try though first until it passes the taste test.
Pressure "cooker" or "canner"? Heck if I know the diff. Wife has one of the OLD ones from her mom built like a tank and she swears they're the same. Back in the old days anyway.
Since I don't eat or sleep with any of ya'll, I'm going with the wife.
Nah, seriously I have to give this canned thing a try. Sounds good!

Grizzly Adam · Post by **Grizzly Adam** » Tue Sep 15, 2009 8:37 pm

TripleM wrote: canned venison, for real? People really do this???

Yeah, we really do!

Grizzly Adam · Post by **Grizzly Adam** » Tue Sep 15, 2009 8:49 pm

bstout wrote: If anything ever happened to it I'd go to an antique dealer and look for as old of a unit I could find to replace it. No way would I buy some modern day unit.

Bob, I understand what you're saying.

I've got my grandma's canners too!

However, my research, and user reviews (from people who know canning) indicates that these canners are not only as good as, but superior to old gasket canners:

http://www.allamericancanner.com/

I don't have one, but I'd be looking hard at these if I had to buy another.

hikerman · Post by **hikerman** » Wed Sep 16, 2009 8:16 am

I read somewere that using the presure canner takes the wild game flaver out of the deer meat, I like the tast but my wife not so much.

Did some digging and found Home hard were here carries a Presto canner.

Excalibur Crossbow Forum

Canning deer

Pressure Cooker/Canner