16 pints ready to roll...
- Thread starter BuckWild
- Start date
ImThere
Well-Known Member
Pot filler there all the rage these days!
When I built my kitchen we put the sink in an island. Didn't want to haul a pot full of water half way round the kitchen to the stove so I installed me a pot filler. Works great.
canned venison
I'm curious compared to frozen what is the taste like?
Tastes like pot roast in a jar. Quite good
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- Aug 6, 2019
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Add a little corn starch to thicken, put over egg noodles, heavenly.
It's excellent. Plus it's fully cooked. Just open jar heat and serve.
Or open the jar, and eat with your fingers.....uhhh, so I've heard
Perfectly fine.
Care to share a recipe for canned venison? I'm thinking of trying it myself.
NEVER HAD THE OPPORTUNITY BUT.... ID TRY IT
I like your setup with the gas cooking and pot filler.
Mmmmm good eatin
Trim the venison of silver skin and fat just as you would if grinding. I then cut mine up into 1/2 to 1 inch cubes. Fill your jars up to within 1 inch of the top. I use chopsticks to push the meat down as I fill the jars to eliminate voids. You want to pack it as tight as you can. If using quart jars, add one TEASPOON of salt to the top. For pint jars add 1/2 TEASPOON of salt. Adding salt is entirely up to the user, it is not necessary at this time. Just note that if over salted, you can't unsalt it after canned.
DO NOT ADD ANY LIQUID TO THE JARS. It will make it's own natural broth during the cooking process. After this point it's just standard canning steps. Wipe the top of the jars with a damp paper towel and put on the lids and rings to just finger tight. Then place in pressure cooker. I put two to three inches of water in my cooker, add jars, seal the top of the cooker and turn heat to high. Once the steam starts escaping from the pressure valve, I let it steam for seven minutes before adding the weight to the valve. Once the pressure hits 10 psi and the weight starts to jiggle, I adjust the heat so it jiggles two or three times a minute then start my timer for the processing time.Process pints at 10 psi for 75 minutes and quarts at 10 psi for 90 minutes.
Turn off heat and let the cooker cool off on it's own. This may take an hour or more.
Meat is fully cooked and sealed with a shelf life of three to five years but it usually gets eaten before that.
We like it because it's fork tender, just needs to be heated up and saves on freezer space, not to mention never loosing meat due to freezer malfunction or extended power outage.
I still freeze ground venison for burgers and such and freeze my backstraps and shoulders.
If you try to trim those shoulders to pressure cook, you will wind up with more waste than meat. If you slow cook those shoulders, the connective tissue and silverskin will cook down and add to the meat in the end.
I mainly can pints because it's just my wife and I at home now. You will get about a pound of meat from a pint. That will make a quick meal for two and maybe one round of leftovers.
The possibilities are limitless as to what you can prepare. We make venison stroganoff, open faced venison sandwiches with taters and gravy, stir fry, SOS for breakfast, soup, chili, you name it. You have to remember that it is already cooked, so it's usually added last to any recipe because all you are doing is warming it up.
My canner is the All American model 930. This thing is milled out of a solid block of aluminum and is built like a tank. Made in Wisconsin. It has a metal to metal seal, not a rubber gasket like most canners. It will do 18 pints or 12 quarts at one time. I've had mine for about 15 years. They are not cheap, but will last 10 lifetimes.
Sorry about the novel...HTH if you decide to try it,
That pot filler is handy. I'm not a plumber but I installed it myself when we built the kitchen back in 2014. I was concerned about it not being properly positioned when tightened down, but pipe dope eliminated all my worries.
Yea I'm not the best at plumbing. I hate putting plumbing together only to find out I have to take it ALL apart for a stupid slow drip.That pot filler is handy. I'm not a plumber but I installed it myself when we built the kitchen back in 2014. I was concerned about it not being properly positioned when tightened down, but pipe dope eliminated all my worries.
I've been doing the exact thing using same recipe but I add some garlic, onion powder and pepper. It's delicious and like BW says it's great for everything. I have canned ground venison for chili, spaghetti or sloppy Joe's. It's all good.
Last edited:
Forvols
Well-Known Member
I got to try this, yours look great.
