About to start learning to can

[bill ace 350]

Just ordered a Presto 23qt pressure canner.

Want to can beef, venison, pork and poultry.

Have plenty of deer tags, so maybe get a chance to can some in addition to making sausage and jerky.

Can't wait!

 

[mike243]

Been told canned deer is great, Never have but my mother did back when I was a young lad, vegetables only though, I remember grandmaw opened a can of breakfast sausage 1 time that was bad

 

[indaswamp]

Just remember- no thickeners when pressure canning meats. Thickeners act as an insulator and could trap air bubbles in the jar which would harbor bacteria and cause spoilage. Add the thickeners when you open and reheat (like canned stews).

 

[crazymoon]

BA350, sounds good ,i have had canned moose meat and it was delicious. I have never tried canning but it seems interesting and tasty.

 

[tallbm]

Just ordered a Presto 23qt pressure canner.

Want to can beef, venison, pork and poultry.

Have plenty of deer tags, so maybe get a chance to can some in addition to making sausage and jerky.

Can't wait!

Sounds awesome!

I've only ever pressure canned some hot sauces where I didn't have a tried and true water bath recipe so pressure canning was the hammer needed lol.

I look forward to seeing what meat you can and how it comes out! :D

 

[hecklar56]

Having planted our first garden this year, we got REALLY into canning. We made like 30 jars of pickles and a half dozen jars of salsa, giardinera, relish. Also a dozen or (and one big extra jar) of hot sauce. Habaneros, Jalapenos, Serranos, Tomatoes, Cukes, Lettuce (obvs we didn't can that lol).

We just picked up a pressure canner so that we can start doing non-acidic stuff. Couple months ago we found a good local farm to buy a 1/4 cow and I'm looking to can some chili so will definitely be watching this thread!

Pickles, relish, etc:



Hotsauce:



Cheers!!

 

[bill ace 350]

Been reading and watching videos on the process for over a year.

Question for you guys that have done it -
Do you prefer raw pack or hot pack, and why?

Thanks

 

[forktender]

Been reading and watching videos on the process for over a year.

Question for you guys that have done it -
Do you prefer raw pack or hot pack, and why?

Thanks

bill ace 350
Raw packing meat is the way to go with whole muscle, make a mess one time, and it turns out the same in my opinion.
I do brown large cuts in a little oil in a dutch oven before canning, browning the meat first adds flavor to the canned meat.
For ground meat, I brown it to about 1/2 way cooked, that way you can drain off the fat before you fill the jars. If you don't do that, your jars won't be as full of meat and will have way too much fat in them.
I don't add any extra seasonings to my canned meat, because I never know how it will be used.

Canning meat is a great way to get into canning, because its so straight forward and easy. Don't follow internet recipes, only follow approved recipes. https://nifa.usda.gov/sites/default/files/resource/Canning Meat Poultry and Game.pdf
Buy the Ball Jar canning book they are all approved recipes. Follow the recipes and temps to the "T" and you'll have great healthy eats for many years to come.
Canning is a great way to food prep for nasty weather, power loss or a S.H.T.F. situation because it lasts for years in the cans, and it's already cooked you can eat it cold if need be.

I can tons of stuff, I'm canning bread and butter pickles and bread and butter asparagus this week. I love the asparagus in bloody Mary's. A few weeks ago, I canned up 24 qrts of pickled beets.

We don't have basements out here, which is the perfect place to store your canned goods, so I store them under the stairway, in the closet, it's an interior stairwell, so the temps remain cool dark and pretty stable yr round which is key to keeping your canned foods the best they can be.

You can also use qt jars to store bullets, pull a vacuum on them, and they will last many lifetimes.

 

[bill ace 350]

Having planted our first garden this year, we got REALLY into canning. We made like 30 jars of pickles and a half dozen jars of salsa, giardinera, relish. Also a dozen or (and one big extra jar) of hot sauce. Habaneros, Jalapenos, Serranos, Tomatoes, Cukes, Lettuce (obvs we didn't can that lol).

We just picked up a pressure canner so that we can start doing non-acidic stuff. Couple months ago we found a good local farm to buy a 1/4 cow and I'm looking to can some chili so will definitely be watching this thread!

Pickles, relish, etc:

View attachment 512955

Hotsauce:

View attachment 512956View attachment 512957View attachment 512958View attachment 512959

Cheers!!

looks

bill ace 350
Raw packing meat is the way to go with whole muscle, make a mess one time, and it turns out the same in my opinion.
I do brown large cuts in a little oil in a dutch oven before canning, browning the meat first adds flavor to the canned meat.
For ground meat, I brown it to about 1/2 way cooked, that way you can drain off the fat before you fill the jars. If you don't do that, your jars won't be as full of meat and will have way too much fat in them.
I don't add any extra seasonings to my canned meat, because I never know how it will be used.

Canning meat is a great way to get into canning, because its so straight forward and easy. Don't follow internet recipes, only follow approved recipes. https://nifa.usda.gov/sites/default/files/resource/Canning Meat Poultry and Game.pdf
Buy the Ball Jar canning book they are all approved recipes. Follow the recipes and temps to the "T" and you'll have great healthy eats for many years to come.
Canning is a great way to food prep for nasty weather, power loss or a S.H.T.F. situation because it lasts for years in the cans, and it's already cooked you can eat it cold if need be.

I can tons of stuff, I'm canning bread and butter pickles and bread and butter asparagus this week. I love the asparagus in bloody Mary's. A few weeks ago, I canned up 24 qrts of pickled beets.

We don't have basements out here, which is the perfect place to store your canned goods, so I store them under the stairway, in the closet, it's an interior stairwell, so the temps remain cool dark and pretty stable yr round which is key to keeping your canned foods the best they can be.

You can also use qt jars to store bullets, pull a vacuum on them, and they will last many lifetimes.

Appreciate the info and the link!
Definitely going to try the mincemeat recipe!