Canned Venison

[ladydiehard]

I almost forgot to post this but better late than never right?

I had a PM requesting that I post about how I make my canned venison so here we go...

First of all, I use a water canner, not a pressure canner. I have no idea how it would be done in a pressure canner but I'm sure the directions must be similar.

Some people don't believe a water canner is a good idea. Something about the meat not being preserved well enough or something like that. But my family has been doing this for many years and we've never had a problem with bad meat.

Meat preparation - Trim off fat and other yucky stuff. Cube meat to desired chunks. Generally we use hind quarters and shoulders for this but any of it will work. Size of cubes is up to the individual.

We use pint jars but quart jars will also work.

Fill pint jars full, packing meat firmly, press out air bubbles as much as possible.

Add 1/4 teaspoon salt. I usually fill the jar halfway and sprinkle half the salt and then finish filling jar and sprinkle remaining salt. (If using quart jars use a half teaspoon salt)

You can pack the jar tight as meat will shrink during canning. No need to add water because meat makes its own juice.

Secure lids firmly on the jars and place in canner. Fill canner with water just so water covers the tops of the jars.

Bring to full boil then reduce heat to medium or a rolling steady simmer. (This may take some adjusting as you don't want a full boil yet you want to keep it rolling)

Simmer for 3 hours. Add water if needed to keep tops of jars covered.

After 3 hours, carefully remove jars and let them stand and cool. They will seal themselves as they cool. You may hear them pop. Once cooled, check the seal buttons to be sure they did indeed seal. (Buttons on lids will be "sunk in" when sealed. Simply run your fingers over the lid and you will know)

Any jars of meat that have not sealed (has never happened to me) should be refrigerated and consumed asap.

Sealed jars have a long shelf life. I've eaten canned meat as old as 2 years and it tasted like fresh meat.

[Hoosierbuck]

Re: Canned Venison

Thanks!

HB

[ladydiehard]

Re: Canned Venison

You're welcome!

I might add that canned meat is mild, tender and edible straight out of the jar. No need to cook it to death to eat it. Its already cooked.

Great for stew, soup, or simply roll the chunks in flour, warm/brown in margarine in a frying pan, put over toast or bisquits, and smother in gravy. Mmmmmmmmmmmmmm MMMMMMMMMMMMMMMMMMMMMM DELICIOUS!

Plus, you can fool your "I don't eat venison" friends with canned meat. They won't know its venison unless someone tells them.

[Guest Andrea]

Re: Canned Venison

Okay,,,,,,,,,,,,,this sounds preyty neat. I am definitely gonna try that this year. Thanks!!!!

[ladydiehard]

Re: Canned Venison

[ QUOTE ]

Okay,,,,,,,,,,,,,this sounds preyty neat. I am definitely gonna try that this year. Thanks!!!!

[/ QUOTE ]

Makes for quick convenient meals in a jar. Something us ladies particularly like.

The meat will literally fall apart with the nudge of a fork.

Am I making anyone hungry yet?

[brain]

Re: Canned Venison

ive been looking for this thanks