Pressure canning

[Firewater]

We garden and of course hunt. One of the things we do is instead of just freezing or canning plain veggies or meat- we prepare meals with the harvest. We grow our own potatoes, carrots and onions- so canned stew is perfect. We cold pack everything, add beef broth to the jars then pressure can it. It is delicious. It's a basic recipe and can found everywhere on the web like this- https://jessinthekitchen.com/pressure-canned-venison-stew/

Soups are also high on the list. Our family favorites are Pork Udon (spicy) for over udon noodles, Taiwanese venison (beef) with collected shank meat and of course chili. We prefer chili Colorado ( a recipe from my Ducks Unlimited mag). Soups, chili's and other prepared canned foods on lower left.

Not much better than proper chile colorado!!!

 

[Firewater]

Once you all get your canning down then progress to curing pork..bacon, breakfast chops, cottage bacon for beans and smoked loin for sandwich ham!

 

[Montana'eer]

Once you all get your canning down then progress to curing pork..bacon, breakfast chops, cottage bacon for beans and smoked loin for sandwich ham! View attachment 518661View attachment 518663View attachment 518665View attachment 518667

We used to that back in WV, but the guy that does our pig processing is really cheap and his bacon and hams are great. I have made my own canadian bacon, brats etc.. I make a lot of sausage.

 

[Montana'eer]

Not much better than proper chile colorado!!!

Don't know what you mean. I've seen several Chili Colorado recipes and they are all about the same with minor tweaks. Dried varieties of peppers, pureed and strained then meat and spices. Goose meat does great in this.

 

[Firewater]

We used to that back in WV, but the guy that does our pig processing is really cheap and his bacon and hams are great. I have made my own canadian bacon, brats etc.. I make a lot of sausage.

oh I forgot sausages!!

 

[Firewater]

Don't know what you mean. I've seen several Chili Colorado recipes and they are all about the same with minor tweaks. Dried varieties of peppers, pureed and strained then meat and spices. Goose meat does great in this.

It is peasant food so simple to make but need good dried chiles and spices and good meat..and NO Caldo de Pollo!!

 

[Firewater]

My pride and joy is my 1949 Hobart slicer!

 

[Montana'eer]

It is peasant food so simple to make but need good dried chiles and spices and good meat..and NO Caldo de Pollo!!

You ever use wild goose breasts? They are darker and tougher than a rutty old buck and the immersion in the sauce really makes them palatable, particularly after pressure canning. It's a great way to use sky carp.

 

[Montana'eer]

My pride and joy is my 1949 Hobart slicer!
View attachment 518674View attachment 518675

Oh yeah I'm down that rabbit hole, lol. Tons of stuff. Pickled ring bologna, ramp breakfast sausage, goose pastrami, smoking hams, salami and snack sticks...

 

[Montana'eer]

Speaking of canning, my youngest got this deer today, perfect canning buck.

Hey congrats! Fine buck and fine table fare!!