Canning Deer Meat With Pressure Cooker Recipes

Canning Deer Meat With Pressure Cooker Recipes

2022-08-10 Cut the venison into 1" cubes or thin slices trying to make sure to remove as much fat and silverskin as possible. Chop up onion and separate garlic cloves from bulb of garlic removing the outer shell. Pack the jars tightly with meat. rom therusticelk. omEstimated Reading Time 8 mins

2022-02-04 Canned venison is shelf stable for up to two years and doesnt require refrigeration for long term storage. Keeping jars in the pantry frees up space in the freezer. Canning tenderizes tough cuts, making it a great way to use up shoulder, shank and neck meat. Jars of fully cooked venison come in handy for quick meals when time is at a premium. But mainly, canned venison . rom realtree. omServings 1-20

2022-05-21 Grease or fat is rarely an issue with venison, but if you are canning beef or some other meat, there may be some grease buildup. Add your choice of liquid to the pan. I usually use plain water or beef broth. You can also use tomato juice. Ill sometimes add some beef bouillon to the jars when Im using plain water. Add liquid until browned meat . rom simplycanning. Omestimated skaitymo laikas 7 min

2022-03-14 Before we talk about canning venison without using a pressure cooker, its important to understand a bit about the history and the health issues associated with canning venison. While the world has had access to pressure cookers for a long time, pressure canners werent commercially available until the mid-1970s. rom missvickie. Omestimated skaitymo laikas 5 min

2022-01-09 Prepare the Pressure Cooker. Fill your pressure canner with water according to manufacturers directions and place the jars of deer meat inside. Affix the lid and bring water to a boil. Leave the pressure valve open until the water boils for 5 minutes. Be sure to check your pressure valve to be sure it is open before putting it on the pressure cooker. Bring the pressure in your cooker up . rom ramblingangler. Omestimated skaitymo laikas 8 min

2022-03-16 Canning not only will free up space in your freezer and provide meals during extended power outages, but also pressure-canned venison tastes really good. And it makes a quick and easy lunch or dinner. Pressure canning has been around a long time. Like most inventions, it came about because of money. Specifically, a reward of 12,000 francs . rom petersenshunting. omAuthor Michael PendleyEstimated Reading Time 8 mins

Most old-timers like my grandma never heard of pressure canners so they used the boiling water bath method to can jars. Im thankful that we never got sick eating Grandmas canned goods. The highest temperature a boiling water bath canner can reach is 180 F, which is considered safe for canning high acid foods like fruits, jams, and jellies. For processing low-acid foods, only a pressure canner can reach the internal temperature of at least 240 F, which is required to kill botulinum toxins.

Pressure canners, on the other hand, are made especially for the purpose of canning low-acid foods and come in various sizes from around 10 to more than 40 quarts. The size refers to the capacity of the pot not how many jars it will hold. For instance, a 10. quart canner will process up to four quart jars or seven pint jars in one session.

Pressure canners can be expensive but are well worth the investment for the peace of mind they afford knowing youre doing it right! They have a very long life when properly cared for and maintained. I have a dial-gauge, 15-quart canner with the old-fashioned petcock on it that is more than 20 years old and it is still in top working condition — perfect for canning smaller batches of food. I also have a 30-quart newer model with the weighted pressure regulator that allows me to can a larger batch in one session.

After a few canning seasons, you may notice your canner has some water discoloration marks on the inside of the pot. These are not harmful in any way but they can be removed by putting cup vinegar per quart of water — ensuring you have enough to reach the discoloration marks, into the canner and boiling uncovered for about 15 minutes. Always wash and dry well before storing. I store mine with a folded tea towel inside the canner which absorbs any moisture that may be present.

All models of modern-day canners have built-in safety features that release steam if the pressure builds up too high inside the pot ridding the anxieties that revolved around older models that were feared to explode under too much pressure; one of the reasons why, no doubt, some folks still shun the idea of pressure canning.

You must use approved canning jars. Home canners today are lucky because canning jars are easy to come by and quite affordable, especially if you hunt them down at yard sales and thrift stores. Before using, make sure your jars are free of nicks. With each use, they must be fitted with new two-piece, self-sealing lids, which can be bought at hardware and grocery stores. Outer bands can be reused if they are not bent or rusty but never attempt to reuse the inner lids. Those old jars of Grandmas with the glass lids, rubber seals, and wire bales cannot be used but theyre still great for storing tea leaves and other dried goods.

As a general rule of thumb, allow about 2 pounds of boneless meat to fill a quart jar. Again, this amount can vary depending on the size of the cubes or strips you cut and how tightly you wish to pack them. I like to pack mine fairly tight or else I find there will be empty space in the top of the jar upon settling.

This recipe is very versatile there are no exact measurements. You will need enough stew-cut meat to loosely fill each jar half full. As you layer the vegetables into the jar on top of the meat, it will settle down under its own weight, making room for everything else you wish to add. Of course, if you desire more meat and less veggies, or vice versa, that is fine, too.

For canning meat products, always follow tested methods from the USDA or University of Minnesota Extension. Do not substitute, shortcutor guess. Botulism, which is the most severe form of food poisoning, is usually due to improper home canning.

Processing times and pressures vary for meat, fish, poultry, or wild game. Refer to our quick canning reference guide for processing times. he National Center for Home Food Preservation has additional information.

Pressure canning is my job in our home, and I wouldnt have it any other way. I know there are horror stories of pressure canning out there and a number of people are afraid of it. And if they arent afraid of the act of canning the meat, they are hesitant to eat pressure canned seasoned venison. How can meat be self stable and room temperature and still be okay to eat? I promise, its easier than you think and the meat is great to eat. I follow all the recommendations from the National Center for Home Preservation. Let me tell you, this stuff is GOOD.  

We keep a seasoning mixture on hand of 1 part pepper, 1 part dried minced garlic, 1 part dried minced onion, and 1-2 parts kosher salt. I use this on everything from chicken to venison to roasted vegetables. Its fantastic and versatile. When I am canning meat, I season every 2 pounds of meat with about 1-2 tablespoons seasoning mix. This is to our taste.  

Normally, I put this at the end of a post, but with a pressure canner, I feel as though I should put it at the beginning. I love using my weighted pressure canner. It doesnt stress me out and I can create so many great things with it. I also think a canning funnel is a must here.

Before you start this process, make sure you read the general directions to your own pressure canner. They may differ from what I am sharing, and you should always follow those directions first. Also, if you are a beginner canner or even advanced, it is always a great idea to check out the National Center for Home Preservation Site for more information!

Hunters should avoid eating meat from deer and elk that look sick or test positive for chronic wasting disease. Some symptoms of chronic wasting disease include loss of body condition, listlessness, blank facial expression, excessive salivation, and drooling. If you suspect the deer is unhealthy, check with the local game warden or a commercial venison processor to determine if the meat is safe to consume.

Parasites and tapeworms are common in venison. Freezing for 24-48 hours prior or cooking to internal temperature of 160 F will destroy parasites. If you are planning to pressure process the meat, both raw pack and hot pack canning methods will safely destroy parasites.


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