Just before COVID, the better half decided to get into pressure canning. So I bought her a 23 qt pressure caner and the fun began.
Well a friend gave me an extra deer and we decided to cut it up for canning.
from what she tell me, you need to remove ALL the fat from the meat if you plan on putting it up for any length of time or it will eventually go rancid, so it was a TON of prep work. she is super picky and the tinyest piece of fat was cut away and discarded.
So you have 80 pounds give or take of stew meat and she raw packed it in the canning jars, with the various spices you would use for cooking.. for example a quart canning jar full of meat with a couple generous slices of onion, a few cloves of garlic, salt and pepper.
Now I gotta admit, I have never been a fan of Whitetail deer meat. All I have ever harvested was mountain deer and they pretty much tasted like the north woods I scraped off my boots. so it was almost always chili. I'm told farm country deer are better but i have never been so fortunate.
Now gotta tell you about a month or so later, she decided to make a stew and used one of the canned jars of venison and didn't tell me. I gotta say it was the very best deer meat I have ever eaten.
If I knew this 50 years ago, I would have canned every deer I ever harvested.
Anybody else (or your better half) into canning? Post recipes!
Well a friend gave me an extra deer and we decided to cut it up for canning.
from what she tell me, you need to remove ALL the fat from the meat if you plan on putting it up for any length of time or it will eventually go rancid, so it was a TON of prep work. she is super picky and the tinyest piece of fat was cut away and discarded.
So you have 80 pounds give or take of stew meat and she raw packed it in the canning jars, with the various spices you would use for cooking.. for example a quart canning jar full of meat with a couple generous slices of onion, a few cloves of garlic, salt and pepper.
Now I gotta admit, I have never been a fan of Whitetail deer meat. All I have ever harvested was mountain deer and they pretty much tasted like the north woods I scraped off my boots. so it was almost always chili. I'm told farm country deer are better but i have never been so fortunate.
Now gotta tell you about a month or so later, she decided to make a stew and used one of the canned jars of venison and didn't tell me. I gotta say it was the very best deer meat I have ever eaten.
If I knew this 50 years ago, I would have canned every deer I ever harvested.
Anybody else (or your better half) into canning? Post recipes!
