I had a pretty good vegitable graden this season and my small freezer is about full so I'm trying to find some good receipes on canning deer meat. I do a lot of veggie canning and have plenty of qrt jars as well as a preasure canner. I also have a Ball canning book but it only lists 1 receipe with no seasonies.
NEED A RECEIPE FOR CANNED VENISON
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lb. Venison stew meat cubed
1 Beef bouillon cube
1/2 cup Lima beans
1 cup Potatoes, diced
1/2 cup String beans
1/2 tsp Salt
1/2 cup Carrots, sliced
1/2 tsp Worcestershire sauce
1/2 cup Celery, sliced
1/8 cup dry red wine
2 Tbs. Onion, chopped
1 Tbs. Drake's crispy fry mix
1/2 tsp Garlic, sliced
1 cup Warm water
2 Tbs. Home cured venison ham or reg. ham
Pack raw ingredients in quart jar in above order to within one inch of top, seal and process for 90 minutes at 10 lbs pressure.
(in reply to Buck Hunter 1)
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RE: Canning Venison - 10/10/2008 9:47:42 AM
outdoor charlie
Fawn
Posts: 4
Joined: 10/10/2008
Status: online you can can venison just like you do beef. Basically take the deboned meat, roast it till its browned, but not done. Pack it hot quart jars, ladle in hot broth leaving about an inch of head space.
Add a little salt, and process for 90 minutes at 10 pounds of pressure.We did this years ago when freezer space was limited.
_____________________________
Life is not about having what you want, but rather it is about wanting what you have.
lb. Venison stew meat cubed
1 Beef bouillon cube
1/2 cup Lima beans
1 cup Potatoes, diced
1/2 cup String beans
1/2 tsp Salt
1/2 cup Carrots, sliced
1/2 tsp Worcestershire sauce
1/2 cup Celery, sliced
1/8 cup dry red wine
2 Tbs. Onion, chopped
1 Tbs. Drake's crispy fry mix
1/2 tsp Garlic, sliced
1 cup Warm water
2 Tbs. Home cured venison ham or reg. ham
Pack raw ingredients in quart jar in above order to within one inch of top, seal and process for 90 minutes at 10 lbs pressure.
(in reply to Buck Hunter 1)
Report | Post #: 2
RE: Canning Venison - 10/10/2008 9:47:42 AM
outdoor charlie
Fawn
Posts: 4
Joined: 10/10/2008
Status: online you can can venison just like you do beef. Basically take the deboned meat, roast it till its browned, but not done. Pack it hot quart jars, ladle in hot broth leaving about an inch of head space.
Add a little salt, and process for 90 minutes at 10 pounds of pressure.We did this years ago when freezer space was limited.
_____________________________
Life is not about having what you want, but rather it is about wanting what you have.
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All we ever did with it was take some beef bouillion cubes and make a beef bouillon stock. If you like onions you can (and we have) put a few onions in the stock as well.
Then we take the venison and make sure to cut all the silver skin off the meat and remove all blood soak. It must be all clean muscle tissue or it can taste strange. Then cube all that and pack your jar to about an inch from the top of the jar. Fill half the quart with bouillon stock. Then add one level half teaspoon of salt on top of the meat.
Wipe the rim of the glass jar with a damp cloth to make sure there is no grease or juice on it. Then pressure can it for 90 minutes at I think it is 11 pounds of pressure.
With the salt it will bring the juice out of the meat, and the bouillon makes its own gravy. A simple meal is some rice or potatoes, heat the venison up, add some mixed vegetables to the gravy and pour all that over the rice or potatoes.
Then we take the venison and make sure to cut all the silver skin off the meat and remove all blood soak. It must be all clean muscle tissue or it can taste strange. Then cube all that and pack your jar to about an inch from the top of the jar. Fill half the quart with bouillon stock. Then add one level half teaspoon of salt on top of the meat.
Wipe the rim of the glass jar with a damp cloth to make sure there is no grease or juice on it. Then pressure can it for 90 minutes at I think it is 11 pounds of pressure.
With the salt it will bring the juice out of the meat, and the bouillon makes its own gravy. A simple meal is some rice or potatoes, heat the venison up, add some mixed vegetables to the gravy and pour all that over the rice or potatoes.
Canning Venison
Onion: ? small onion per quart, 1/8 small onion per pint.
Beef boullion: ? to ? level teaspoon per quart, 1/8 heaping teaspoon per pint.
Water: Fill to ? of jar height. Pints take about ? cup.
Meat: Remove excess fat and cut into cubes approximately 1? x 1?.
Canning jars: Quarts or pints quantity as desired. Lids and rings for canning jars.
Pressure cooker.
Plastic stick with magnet on end to remove lids from boiling water.
*******Read the directions that come with your pressure cooker and follow them*******
Place meat into jars. Do not pack the meat into jars.
Put onion into jar top.
Measure and pour beef boullion in top of jar.
Fill jar ? full with water.
Wipe top rim of jars with clean cloth.
Pour 1 ? to 2 quarts of water into pressure cooker.
Place lids into small saucepan on stove filled with water enough to cover lids well. Bring water to boil. Remove lid from boiling water with plastic stick with magnet and place on top of jar. Install ring on top of jar. Ring should be firmly tightened only by hand. Place jar in pressure cooker. Do not place jars directly on bottom of pressure cooker. Pressure cooker should have aluminum rack to disperse heat to water so as to avoid cracking the jars. Finish all jars. Pints may be double stacked in pressure cooker if it is tall enough. Stagger second row on top of the rings for two jars below. Place top on pressure cooker and make sure it is sealed correctly.
Heat pressure cooker on low to medium heat for one hour. Verify that pressure cooker exterior is heating up. Then turn heat to maximum until steam is coming out consistently. At this point cap pressure cooker. Leave heat at maximum to build pressure until you reach 10 lbs of pressure. At this time back heat down to 6-7 and tweak to maintain 10 lbs of pressure for 90 minutes. Pressure tends to fluctuate during the time so check often (every 5-10 minutes) to maintain an even pressure or the jars may draw in water from the pressure cooker.
Turn burner off 5 minutes before timer goes off. Do not remove from stove top burner. Let pressure cooker cool off until gauge registers 0 lbs of pressure. Remove cap on valve (be sure to use a hot mitt). If you are in a rush to do another batch then you can carefully open the top and remove jars. Place jars on top of several towels placed on the counter and avoid exposing them to drafts of cold air from the outside. You should begin hearing lids ?pop? as they seal within 5-15 minutes.. Leave rings on jar for at least 24 hours. Wash exterior of jars in warm soapy water dry and store.
The ?Presto? pressure cooker manual indicated that it is a good idea to boil/heat the meat for 10-15 minutes when using it in the future to kill any bad bacteria or indicate spoilage. Discard onion and skim fat off top of jar. Juice is optional for use depending on what you are preparing.
Meat is great for barbeque sandwiches, tacos, burritos and quick meals in general. Enjoy.
Fat Free Barbeque Sauce Recipe
Quantity is for one quart of canned venison
1/2 cup Ketchup
1/4 cup vinegar
2 tablespoons chopped onion
1 table spoon Worcestershire sauce
2 Teaspoons packed brown sugar
1/4 teaspoon dry mustard
1 clove garlic, crushed
Heat all ingredients to boiling over medium heat stirring constantly, reduce heat. Simmer uncovered, stirring occasionally, 15 minutes.
Onion: ? small onion per quart, 1/8 small onion per pint.
Beef boullion: ? to ? level teaspoon per quart, 1/8 heaping teaspoon per pint.
Water: Fill to ? of jar height. Pints take about ? cup.
Meat: Remove excess fat and cut into cubes approximately 1? x 1?.
Canning jars: Quarts or pints quantity as desired. Lids and rings for canning jars.
Pressure cooker.
Plastic stick with magnet on end to remove lids from boiling water.
*******Read the directions that come with your pressure cooker and follow them*******
Place meat into jars. Do not pack the meat into jars.
Put onion into jar top.
Measure and pour beef boullion in top of jar.
Fill jar ? full with water.
Wipe top rim of jars with clean cloth.
Pour 1 ? to 2 quarts of water into pressure cooker.
Place lids into small saucepan on stove filled with water enough to cover lids well. Bring water to boil. Remove lid from boiling water with plastic stick with magnet and place on top of jar. Install ring on top of jar. Ring should be firmly tightened only by hand. Place jar in pressure cooker. Do not place jars directly on bottom of pressure cooker. Pressure cooker should have aluminum rack to disperse heat to water so as to avoid cracking the jars. Finish all jars. Pints may be double stacked in pressure cooker if it is tall enough. Stagger second row on top of the rings for two jars below. Place top on pressure cooker and make sure it is sealed correctly.
Heat pressure cooker on low to medium heat for one hour. Verify that pressure cooker exterior is heating up. Then turn heat to maximum until steam is coming out consistently. At this point cap pressure cooker. Leave heat at maximum to build pressure until you reach 10 lbs of pressure. At this time back heat down to 6-7 and tweak to maintain 10 lbs of pressure for 90 minutes. Pressure tends to fluctuate during the time so check often (every 5-10 minutes) to maintain an even pressure or the jars may draw in water from the pressure cooker.
Turn burner off 5 minutes before timer goes off. Do not remove from stove top burner. Let pressure cooker cool off until gauge registers 0 lbs of pressure. Remove cap on valve (be sure to use a hot mitt). If you are in a rush to do another batch then you can carefully open the top and remove jars. Place jars on top of several towels placed on the counter and avoid exposing them to drafts of cold air from the outside. You should begin hearing lids ?pop? as they seal within 5-15 minutes.. Leave rings on jar for at least 24 hours. Wash exterior of jars in warm soapy water dry and store.
The ?Presto? pressure cooker manual indicated that it is a good idea to boil/heat the meat for 10-15 minutes when using it in the future to kill any bad bacteria or indicate spoilage. Discard onion and skim fat off top of jar. Juice is optional for use depending on what you are preparing.
Meat is great for barbeque sandwiches, tacos, burritos and quick meals in general. Enjoy.
Fat Free Barbeque Sauce Recipe
Quantity is for one quart of canned venison
1/2 cup Ketchup
1/4 cup vinegar
2 tablespoons chopped onion
1 table spoon Worcestershire sauce
2 Teaspoons packed brown sugar
1/4 teaspoon dry mustard
1 clove garlic, crushed
Heat all ingredients to boiling over medium heat stirring constantly, reduce heat. Simmer uncovered, stirring occasionally, 15 minutes.
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