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freedomrules3

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Registered: 01/18/11
Posts: 23
Reply with quote  #1 

WHAT YOU WILL NEED:

1)1 or 2 waterbath canners
2)1 or 2 dozen pint or quart widemouth canning jars,lids and rims. (we use the pints, it is just the right size for 3 of us, )
3)NON-iodized canning salt (do not use iodized salt)
4) canning tongs, cutting board and sharp knife.
5) venison meat :)


STEP 1
Wash and sterilize jars, lids, and rims in boiling water. Barb ussually washes them and then pours them full of boiling water for a few minutes. the rims and lids go in a pan with boiling water. sanitize the utensils also.

STEP 2
Cut venison into 1" cubes and place into clean, sterilized jars. place meat in jars a layer at a time and gently pack each layer with the end of a WOODEN spoon. you are trying to remove any air pockets in the meat. pack the jars fairly tightly but do not overpack the jars. youll get the hang of it. fill to the rim leaving minimum space.

STEP 3
Once jars are full (about 1/2 inch from top) sprinkle 1 teaspoon of non-iodized salt on top of meat.

STEP 4
With a damp paper towel, wipe rims of jars . you will want to make sure there is nothing on the rim of the jar to stop the lid from sealing. place lids on top and screw on the rims tightly.

STEP 5
Once you have enough jars full to fill your canner , place all the jars in the canner in the rack. fill the canner with water , enough to cover the jars up to the rim of the jar. that would be the bead on most canning jars.

STEP 6
Place canner on stove on medium heat and cover with the lid. once water comes to a boil, cook on low heat for 4 hours. do not start timing until after the water begins to boil.
check water every 1/2 hour or so to make sure it doesnt boil away, or get too low. if you need to add water do so by using hot tap water. do this quickly you do not want the lid removed on the canner for very long.

STEP 7
After cooking time is up (4 hrs) , carefully remove jars from canner using the canning tongs and place on a towel on the countertop, place them away from any cold drafts.
after a period of time as the jars cool , you will hear a slight popping sound. this is the jars sealing. you can check for a sealed jar by running your finger over the top after they completely cool. they should be indented slightly in the middle.
if the jar doesnt seal (pops up and down like the top of an open baby food jar) rewipe rim of jar , replace with a new lid , replace rim , screw tightly and re-boil for 1/2 hour.

once they have cooled, date and place jars on a shelf. your venison is fully cooked and is ready to heat-n-eat anytime. i know folks who eat it right from the jar but i like mine like my woman HOT lol.(had to do that tacky i know :) )


heres a quick meal recipe
1 pint of venison
1 beef bouilon cube
2 1/2 cups of water
2 tablespoons flour
1/2 cup of milk or water
1/2 teaspoon of garlic powder
salt and pepper

In large skillet empty venison from the jar, broth and all. add water and the beef boullin cubes, let come to a simmer for 5 minutes
take the flour , milk or water and place into a shaker cup or jar with a lid. shake well until it mixes thoroughly. add to venison and stir. simmer until mixture starts to thicken , stirring often. season to taste .
pour over biscuits, noodles or mashed potatoes or any combo of them. if gravy isnt thick enough add more flour/water mixture until desired consistence.

ENJOY!

compliments of my wife. try this method and recipe i know you'll fall in love with it.

***you can use a pressure canner if you want. my wife always used a waterbath canner. the pressure canner will take less time , probably around 2 hours for each batch**


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hightechredneck

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Registered: 04/07/09
Posts: 1,881
Reply with quote  #2 

Yep, my grandma used to make jarred venison, it was real good, and yes I ate it without heating it up.


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freedomrules3

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Registered: 01/18/11
Posts: 23
Reply with quote  #3 

Growing up as a youngin' , we used to butcher a hog and a cow every fall, wasn't much room left in the deep freeze come deer season so we just canned most of the venison 'cept the backstraps . My wife has been doing it on and off for 30 years or so , it tastes just like grade A potroast to me


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deerslayer20

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Registered: 08/20/09
Posts: 7,014
Reply with quote  #4 

canned deer is great..I just boil my water..no canner...and I use red salt...works great...


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squirrelly1

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Registered: 01/07/09
Posts: 4,691
Reply with quote  #5 

ok, you can can meat and leave it at room temp?  Never heard of that.  I believe you, but I'll just keep freezing mine...  Mom used to make some incredible canned hot veggies when I was a kid, when she lost her sight my Dad took over most of the cooking.  She still cooks, but sometimes things don't work out right.  She was confused about this lemon cake that she made...  wasn't supposed to be lemon cake.  Turns out the dishwasher crapped out half-way through the wash and the soap was on the pan.  Yep, you can probably guess where the lemon flavor came from.  Had the squirts for awhile after that treat.  Wish she could remember her rabbit recipe, she was a wiz with pheasant too!  Wish MD would stock a few birds, PA seemed to always have a pocket or 2 that held them every year.


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Registered: 09/30/10
Posts: 912
Reply with quote  #6 

Never had any venison when I was growing up.Lucky to get bologna or spam.
Never had it til I killed my first deer.Nobody in my family hunts til this day.

BTW.Welcome and glad to see you on this site Rick.


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SteveFinMD

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Registered: 08/27/07
Posts: 3,367
Reply with quote  #7 

Bringing back lots of good memories with this thread.  Too much work for most to do these days but a fine way to keep venison and it can't be beat for a quick meal.


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freedomrules3

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Registered: 01/18/11
Posts: 23
Reply with quote  #8 
Squirrelly, Yes sir you can keep it right on the shelf of the pantry and keeps for years as long as the seal on the jar isn't broken. It in a vaccuum so it stays without bacteria growth.
Link , thanks for the welcome aboard
It is a bit of work initially but once its done its well worth it .... good stuff !

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squirrelly1

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Registered: 01/07/09
Posts: 4,691
Reply with quote  #9 

I'd have to try it first, a bit skeptical, but I trust if yu're still around it must work LOL.  Just don't know how you could keep it medium rare like that.


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It's not the quantity of game, not the quality of the game but rather the experience of it all that I enjoy. If this year is any indication of what is to come, I am truly blessed!
freedomrules3

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Registered: 01/18/11
Posts: 23
Reply with quote  #10 
Been doing it 25 years and still kickin' ... Its fully cooked when you boil the jars in water and the blood turns into gravy. Its kinda like how baby food stays fresh in the jars or how they can put beef stew in cans and keep it on the shelf...
When I do some up I will take a picture .

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missedshed


Registered: 10/21/08
Posts: 558
Reply with quote  #11 
I was going to give it a try thus year but didn't. Hopefully I will get one next year to do some canning with. I heard if it was tough meat it bc real tender when jarred and stored 4 a bit
missedshed


Registered: 10/21/08
Posts: 558
Reply with quote  #12 
I was going to give it a try thus year but didn't. Hopefully I will get one next year to do some canning with. I heard if it was tough meat it bc real tender when jarred and stored 4 a bit
bowmadness

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Registered: 11/06/08
Posts: 76
Reply with quote  #13 
We pressure can ours for 75 minutes at 11 pounds of pressure...LOVE IT!



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dcarcher

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Registered: 06/06/06
Posts: 959
Reply with quote  #14 
Does anybody use a pressure canner? 
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