Comments on: Canned Venison Recipes

By: K-Dawg

K-Dawg — Mon, 12 Dec 2011 14:59:04 +0000

Water-bath canning is safe and easy, and only takes 4 hours. Anyone who says pressure-cooking or times over 4 hours are the only way, obviously have not done their homework. The key is clean jars, good seal on the lid, , keeping the water level above the meat while boiling, and when you take the jars out of the water after 4 hours of boiling, listen for the lids to “pop” down as the meat cools and a vacuum is created. Venison canned this way is safe to eat up to a year after it’s canned, with no refrigeration. Also, I avoid putting bullion, salt, onion-soup, garlic, etc…in with the raw venison, because you have limited that entire jar to be used in a recipe that works with that particular spice. Canned venison takes spices readily when used in the your final recipe, so I just can mine un-seasoned.

By: tornados

tornados — Sat, 02 Apr 2011 15:53:53 +0000

PRESSURE CANNING is the only safe way to go. Buy a Ball blue book for the directions, it’s really not hard if you can read and follow directions!

By: Pony!

Pony! — Thu, 20 Jan 2011 21:08:12 +0000

One other thing: Don’t add fat to the meat you’re canning. You stand a good chance of the seal failing because the fat will rise and can get caught between the sealing compound and jar.

Has anyone else noticed that deer doesn’t have the strong flavor it had years ago? A hunting friend of mine says it’s because the deer around here are essentially corn fed (we live in an agricultural area).

I’ve even used the suet to make tallow. Works great for baking, frying, and soapmaking.

By: Pony!

Pony! — Thu, 20 Jan 2011 21:00:08 +0000

Ann is so right!

I know that folks say you can process meat in a boiling water bath, but you’re really flirting with disaster unless you pressure can the meat.

If you insist on boiling water bath, you must process for at least SEVEN HOURS.

But srsly, if you can afford the equipment to go hunting, you can certainly afford to buy a half-way decent pressure canner (Presto makes a reasonably priced canner; All American makes a fantastic canner that costs a bit more, but it has metal-to-metal seals, and you’ll never have to buy rubber gaskets for it).

Good luck to everyone in putting your food by. It’s an excellent way to maintain food self-sufficiency and keep your family well-fed on HEALTHY food!

By: Vicki

Vicki — Wed, 05 Jan 2011 13:47:56 +0000

I just canned meat for the first time. I did deer and it is a lot easier than wrapping and freezing. There are web sites that give step by step instructions as well. Now I am gathering recipes…

By: Ann

Ann — Thu, 02 Dec 2010 16:07:30 +0000

When canning deer or any type of meat, PRESSURE CANNING is the only safe way to go. Buy a Ball blue book for the directions, it’s really not hard if you can read and follow directions!

By: LeAnn Rinehart

LeAnn Rinehart — Tue, 28 Sep 2010 16:15:37 +0000

Pressure cook- it’s quick and lots easier than water bath canning. 15min vs 3 hours. Do the math. Ask Grandma how to pressure cook.

By: kent reed

kent reed — Fri, 06 Nov 2009 12:32:09 +0000

My buddy and I are going to attempt to can some of the venison he is going to get (hopefully LOL)and can it for the first time . We haven’t canned before and are not sure on the prosses.Should we use a canning bath or a presure cooker? The canning bath would be the cheaper way to go And we are kind of leary of a presure cooker.Your suggestions would be well recieved.