Using my pressure canner for the first time and canning 7 Qts.
Have something to add? Please consider leaving a comment, or if you want to stay updated you can subscribe to the RSS feed to have future articles delivered to your feed reader.
18 Responses to Canned Venison
Did another batch this year and used a 50/50 mix of Penzey’s Roast beef seasoning and beef broth seasoning along with garlic and onions… It smells wonderful!
Since I won’t be around in 100 years… I’ll answer that question. No. I make canned venison for freeing up freezer space since I get multiple deer and it tastes wonderful and tender. Thanks for watching!
NO! Meat and low acid veggies need to be pressure canned. Regular water bath canning will not create the right environment to kill all the harmful bacteria. Thanks for commenting and viewing!
I just wanted to vouche for the safety of canning meat. I canned a deer for the first time this year. I used a raw pack with no seasonings due to my lack of experience. It was a really quick meal when I just browned it in a skillet and served over rice. I just ate my last jar last week. I’ll try to season it next year. Good video, I enjoyed it.
That also sounds good. This was so simple and my daughters are just crazy about the taste! So far the hardest thing to do is keep from opening them up right away. I’ve been doing batches of 7qts every week or so to eliminate any chance of freezer burn on what I have and to keep enough canned in case of a long power outage.
For plain batch of deer meat I cut in cubesthen marinate for 2 days in 1 gallon water, 2 cups brown sugar and 1 cup salt. I then drain and rinse. Pack into jars and process 90 minutes. Very tender. Ready to use in any beef recipe. No flavoing just plain beef taste.
By the way, we opened our first quart and had it over noodles the other day and the girls loved it! I had another batch over rice and it lasted a whole week of work lunches.
I found the best price at $199. which is a huge discount! I checked and the price is still the same. Just type in All American Pressure Canner. Thanks for watching and Please subscribe.
Yup! Have no fear my friend… salt is the #1 ingredient in the broth… as for the towel, i’ve used them in the past, but just forgot. It’s a good thing I have the soft touch of a ninja gigalo. LOL
im going to assume there was salt in the broth mixture you dont need the salt to can but the old timers used the salt to keep the jars from freezing im not being critical just offering some advice i would also suggest the use of a towel to set the jars on when you remove them from the canner this will lessent the chance of having one to explode as the coolness of the counter top and tenderness of the glass meet nice job
Did another batch this year and used a 50/50 mix of Penzey’s Roast beef seasoning and beef broth seasoning along with garlic and onions… It smells wonderful!
Steve Haebig
December 28, 2012 at 3:55 am
Since I won’t be around in 100 years… I’ll answer that question. No. I make canned venison for freeing up freezer space since I get multiple deer and it tastes wonderful and tender. Thanks for watching!
Steve Haebig
December 28, 2012 at 4:23 am
could u eat from those cans of food in 100 years time. Would it still taste good?
vietprodigy91
December 28, 2012 at 5:21 am
NO! Meat and low acid veggies need to be pressure canned. Regular water bath canning will not create the right environment to kill all the harmful bacteria. Thanks for commenting and viewing!
Steve Haebig
December 28, 2012 at 5:50 am
I don’t have a pressure cooker can I can meat with out a pressure canner?
Jennifer James
December 28, 2012 at 6:11 am
Ou! That sounds really good. Gotta try that.
TheSmoosh
December 28, 2012 at 6:31 am
I just wanted to vouche for the safety of canning meat. I canned a deer for the first time this year. I used a raw pack with no seasonings due to my lack of experience. It was a really quick meal when I just browned it in a skillet and served over rice. I just ate my last jar last week. I’ll try to season it next year. Good video, I enjoyed it.
shaneiliff
December 28, 2012 at 6:57 am
That’s a great name for it! LOL Nothing unsafe about eating canned meat as long as you’re using a pressure canner and following directions to the “T”
Steve Haebig
December 28, 2012 at 7:19 am
Is this a DRE? Deer, Ready to Eat? LOL
Thanks for the video–I’ve heard a lot of people being afraid to can meat. I know my grandmother was.
Thanks for posting this.
WKUHilltopper
December 28, 2012 at 7:37 am
That also sounds good. This was so simple and my daughters are just crazy about the taste! So far the hardest thing to do is keep from opening them up right away. I’ve been doing batches of 7qts every week or so to eliminate any chance of freezer burn on what I have and to keep enough canned in case of a long power outage.
Steve Haebig
December 28, 2012 at 8:09 am
For plain batch of deer meat I cut in cubesthen marinate for 2 days in 1 gallon water, 2 cups brown sugar and 1 cup salt. I then drain and rinse. Pack into jars and process 90 minutes. Very tender. Ready to use in any beef recipe. No flavoing just plain beef taste.
Sorren11
December 28, 2012 at 8:35 am
By the way, we opened our first quart and had it over noodles the other day and the girls loved it! I had another batch over rice and it lasted a whole week of work lunches.
Steve Haebig
December 28, 2012 at 9:13 am
I found the best price at $199. which is a huge discount! I checked and the price is still the same. Just type in All American Pressure Canner. Thanks for watching and Please subscribe.
Steve Haebig
December 28, 2012 at 9:27 am
What did that monster cooker cost?
symbolsandsystems
December 28, 2012 at 10:02 am
ninja gigalo lmbo ive seen them jars explode on my aunt its not pretty after that i never forget my towel
rdnkrfnk
December 28, 2012 at 10:29 am
Yup! Have no fear my friend… salt is the #1 ingredient in the broth… as for the towel, i’ve used them in the past, but just forgot. It’s a good thing I have the soft touch of a ninja gigalo. LOL
Steve Haebig
December 28, 2012 at 10:49 am
im going to assume there was salt in the broth mixture you dont need the salt to can but the old timers used the salt to keep the jars from freezing im not being critical just offering some advice i would also suggest the use of a towel to set the jars on when you remove them from the canner this will lessent the chance of having one to explode as the coolness of the counter top and tenderness of the glass meet nice job
rdnkrfnk
December 28, 2012 at 11:12 am
nice job !!!
gunslinger6363
December 28, 2012 at 11:28 am