Cherokee
Well-Known Member
Just got my new 23qt pressure canner. Can't wait to get started canning some pork, deer, beef, ….
Any favorite recipes?
Any favorite recipes?
Sounds delicious!We cold-pack can venison. This is a super easy way to process deer and allows us to save the meat without freezing.
- Age your deer if you prefer, but pressure canning tenderizes the meat anyway.
- We process the deer right away.
- Cut the meat from the bone, remove as much fat and sinew as possible.
- Cut into small cubes to fit into the jars.
- Add in 1 tsp of Kosher salt into the jars.
- Pack the meat into the jar, leaving about 1 - 1.5" of space.
- Pressure can at 11 psi for 90 minutes.
- Remove the canner from the heat source and allow the canner to cool - decompress.
- You'll hear the lids seal as they cool.
- Write the date on the lid, hand tighten the top (although this isn't really necessary since the lid holds the seal).
- Open, heat and serve when you need a fast, easy meal. The meat will be very tender.
- Pour the entire jar over the top and buttered noodles or rice, then heat.
Sounds like more headspace will be needed. LooksWell, I finished up with 6 quarts. I'm a little concerned about getting a good seal. They all are sealed for now. I used a 1" headspace based on what I have read, but I still wound up with some grease that vented from the jars during the canning process. Time will tell if I need to increase headspace.View attachment 126150
Got a Ball Blue Book. Great info.If you have can find one, get a Ball Blue book on canning... lots of good stuff in there... I have canned deer and I also can soup with meat in it... works well... I really like canning peas from the garden the most but the most I do generally is venison veggie soup.... I love the stuff and I will make a big batch, eat on it some and can what is left over
That's what I ran in to canning deer meat. It gets almost too tender. When I'm using meat I canned, I only pour them in at the last minute to reheat and stir VERY gently or it turns to mush.Tried some of the canned pork this evening. Heated it up with a little BBQ sauce for pork sandwiches and some baked beans. Not too bad. Almost too tender.