Canned venison

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So I’ve prepared venison just about every way known to man.....but I have never heard of canning it!!
Do you can the loin/muscle whole or cut it into chunks. Other some of the herbs and spices I’ve read about here, what if any liquid is added. It all sounds very interesting.
 
bigmike45 said:
So I’ve prepared venison just about every way known to man.....but I have never heard of canning it!!
Do you can the loin/muscle whole or cut it into chunks. Other some of the herbs and spices I’ve read about here, what if any liquid is added. It all sounds very interesting.
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We saved the backstraps and tenderloins for a later barbecue and cut the remainder into 1” pieces. We cold packed the jars, added some onion and garlic, and 1 teaspoon of salt. We did not add liquid. The meat created its own juices. It was processed per a time/pressure recipe i found online.

When we served it i melted some butter in a cast iron pan, stirred in several tablespoons of flour and browned it, then added broth to make a gravy. We added the venison and broth and warmed through.

I may try chili next week.
 
Paul7 said:
Not sure how that would work on 99 degree NM summer days in my garage.
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Not well, I suppose. Our freezer is in an unfinished basement where it seldom gets above 75 degrees even during a week of 98 to 100 degree days outside. Besides, as unreliable as the power company is in this part of Idaho, we've never (yet) been without electricity for more than 24 hours.
If I was in your shoes, I might consider buying a backup generator just to run my freezer a couple of times a day during a power outage. That, and like I said - keep your freezer full. A full freezer, even if all that's in it is frozen milk jugs of water, will stay cold a lot longer than an empty freezer.
I might get a backup generator myself, but we would need a 230V generator to run our well pump, and 230V generators get a little expensive as far as I'm concerned. However, a 115V generator to just run our freezer a couple of times a day wouldn't break our bank.;)
 
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.308 Norma said:
Not well, I suppose. Our freezer is in an unfinished basement where it seldom gets above 75 degrees even during a week of 98 to 100 degree days outside. Besides, as unreliable as the power company is in this part of Idaho, we've never (yet) been without electricity for more than 24 hours.
If I was in your shoes, I might consider buying a backup generator just to run my freezer a couple of times a day during a power outage. That, and like I said - keep your freezer full. A full freezer, even if all that's in it is frozen milk jugs of water, will stay cold a lot longer than an empty freezer.
I might get a backup generator myself, but we would need a 230V generator to run our well pump, and 230V generators get a little expensive as far as I'm concerned. However, a 115V generator to just run our freezer a couple of times a day wouldn't break our bank.;)
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It is full, I recently got a cow elk here in NM. I haven't had any outages longer than a few hours from the power company, when I lived in the Chicago area that happened a lot, and for days in some cases.
 
The cuts of meat that are really good for stew are great for canning. I tend to make steaks out of the the back legs and loins. Shoulders and necks are great canning fodder. I just cut it into chunks and pack it raw
 
In addition to All American...get a turkey fryer burner....can outdoors. Faster to temp, and you dump the steam outside (not in the house) whether you are parboiling, water bath canning, or pressure canning....

And you can always fry turkeys....
 
rabid wombat said:
Air, water, food, fire, and shelter are the most precious commodities....make sure you can get water.....
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Yeah, it's not as if we worry about drinking water when the power is out around here - which happens a lot more often than it should. It's just that without electrical power to run our water pump, we don't shower, wash the dishes, or even flush the toilet because the water we have on hand is for drinking, not for "conveniences."
In the 44 years we've lived here, going without a water pump for a few hours (up to 12 hours a couple of times) has never been a big enough deal for us to buy an expensive 230V backup generator. I'd build a regular old outhouse out back before I'd do that - even if 230V generators are, as Patocazador said, "less than $500 on sale." I can dig a hole and build an outhouse out of old lumber for free.;)
On the other hand, I'd hate to lose the venison we have in the freezer. That's why I've been considering a less expensive, 115V backup generator. A 115V generator would run our freezer a couple or three times a day. And because our freezer is in the cool basement, and I keep it full (by filling empty space with milk jugs 3/4ths full of water), running it a couple of times a day would keep it cold even in the hottest weather we have here.:)
 
.308 Norma said:
going without a water pump for a few hour
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You understand! Most city folk do not understand that they only have ~24 hours of water before the system dries up in bad times. A person is good for a couple of minutes without air, a couple of days without water....

I will render very well for my survivors....:what:
 
Just happened across this thread. My brother and I have been canning venison for 20 years. Takes a little time but worth it. My Grandmother always browned her beef before canning, so we do to. I brown it in beef tallow, pack it in jars with salt, minced onion, and cover it in a broth of 'BV. (Liquid concentrated bullion) My 3 grown daughter's each expect a few jars at Christmas time, it is perfect for a quick, tasty family meal. Happy to send our recipe, if desired? hc18flyer
 
daniel craig said:
I’ve never even heard of canned venison. Can (hehe get it) you elaborate on that?
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Cut into small stew chunks. Brown in a skillet and pour hot into jars. Boil water in the skillet and pour over the meat. Use a pressure canner for 75 or 90 minutes depending on jar size. 10psi for sea level. 15 for 1000' and above.

Premade stew can be done this way as well.

Backwoodsman mag had a food article a while back on it.
 
BigBlue 94 said:
Cut into small stew chunks. Brown in a skillet and pour hot into jars. Boil water in the skillet and pour over the meat. Use a pressure canner for 75 or 90 minutes depending on jar size. 10psi for sea level. 15 for 1000' and above.

Premade stew can be done this way as well.

Backwoodsman mag had a food article a while back on it.
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That’s awesome! Thanks!
 
daniel craig said:
That’s awesome! Thanks!
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There is a bit more to it, like leaving a 1" headspace and probably more technical stuff. But that was the jist of it. Lots of "recipes" on the net. Can be done with about any meat.

Last time i actually canned was about 25 years ago as a kid helping my neighbor do salsa. Now im looking at it as a sustainable food source without refrigeration.
 
One of my aquaintances made the mistake of trying this using a pressure "cooker" and hers spoiled after a few weeks. It could have been her recipe, but a cooker and canner are not the same, so I suspect she didn't achieve enough time or pressure using a cooker. My wife uses a "pressure canner" and has never had a problem. Just 'food" for thought.
 
A cooker and a canner does the exact same thing, as long as they are used properly...

I'm betting it was operator error, not a cooker problem!

I canned these beans with ham in my power pressure "cooker", just a few days ago, same procedure as just canning meat.

standard.jpg

DM
 
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