Meat Canning Recipes, Tips And Advice

[Critter Picker]

I cube up the meat (venison) put in large bowl. Mix 1 med. onion (diced) and 1 tsp pepper per 20 lbs meat. Cold pack in pints jars. Add 1/2 tsp. canning salt per jar. Pressure can @ 10 lbs Pressure for 90 min.

 

[Nevrsummr]

1/4 tsp salt
1/4 tsp coarse black pepper
1/2 tsp better than bullion
Slice of onion on bottom of jar optional.
Follow the book on the process

 

[biednick]

I do it every year, and just follow NCHFP's instructions which you can find here:

National Center for Home Food Preservation | USDA Publications

I've done both raw and hot pack, and prefer hot packing.

I don't season it beyond a bit of salt. Seasoning it at the time you can it locks you in to a certain flavor profile, so I prefer to leave it unseasoned until I use it.

When reading other people's recipes remember canner style, altitude, and jar size all affect canning time.

 

[Bucklowery]

Pressure canner. Trim to all lean meat no fat. Pack very tightly add one teaspoon of black pepper and cook per altitude. It turns out great


Thanks

Buck

 

[Left Hand Dave]

Now we're getting some good info. This is going to be a winter project.

 

[MagMan]

Been canning it for years. Tried many different ingredients. Now I'm back to just salt. The next closest would be taco seasoning.

 

[victor3ranger]

I really want to learn how to do this

 

[Pa.Frank]

We have done the raw pack or cold pack as some call it all the time.
In a qt jar of meat, add your spices. for the last deer we canned it was a couple slices of onion and 4 or so garlic cloves salt and pepper. It was the best deer meat I have ever had. I have never been a fan before this.

Your canner should come with a booklet that will tell you how to pack the jars, (how much head space to leave) how to prep the jars lids and bands, and how long to can it at what pressure and length of time depending on your altitude. 10 bucks will get you all the documentation you need on Amazon.

Also if you don't have nice well water, or if you have hard water, then recommend using distilled water for your canning.. it just prevents the mineral buildup on the lids and bands.

 

[FireFlyFishing]

I had a buddy tell me canned venison is awesome. He'd take a can/jar of meat with him on the tractor when he'd be working all day. Pop the lid and have an awesome meal…so I was told. I'm very inclined to believe him as my wife and I got into canning veggies from our garden and love it! I'm thinking shelf stable meat in a jar is an awesome idea!

I'm also thinking I could really make a tasty, extravagant meal as I like to cook with many spices. Definitely following this thread.

 

[Millerish]

+1 on cold packing with a cube of bullion in a pint jar!

For a totally different approach, season venison roast IAW Hank Shaw's Venison Corned Beef. Once done aging for appropriate time (~ 1 week) cube and cold pack/can in a pint jar, amazing!

 

[wv270wsm]

Had 2 quarts of turkey today for dinner. Also now got 11 rabbits to pressure can this week been a good weekend of running the beagle

 

[birddog 68]

Question for anyone canning ground venison. Do you brown before canning? I understand it isn't necessary. Thanks

 

[victor3ranger]

When I finally ever get around to doing this that's how I plan on doing it

 

[74honker]

Question for anyone canning ground venison. Do you brown before canning? I understand it isn't necessary. Thanks

Wife says not necessary but end result will be better if you do. We brown ours first (burger that is). She belongs to a few canning groups and that has always been the prefered method in those groups also.