No problem. One of the other benefits to browning down first, it does not shrink as much in the jars because it is pre cooked.SWPaDon wrote:Thanks, Randy.
Randy
No problem. One of the other benefits to browning down first, it does not shrink as much in the jars because it is pre cooked.SWPaDon wrote:Thanks, Randy.
After 6 to 8 months in a freezer, meat gets and 'old' taste. This happens just before the freezer burn stage. Canned meat will keep for years.Sunny Boy wrote:Thanks Randy,
Other than no need to thaw it out, whats the advantage to canning the venison verses just freezing it ?
Paul
It is also pre cooked, for a quick meal, just throw in a pot with vegetables and it only takes as long as to cook them. I usually can the toughest cuts because after 90 minutes in the pressure canner it comes out really tender. Another benefit of canning is it sits on a shelf and not take up space in the freezer. One more benefit, if you loose power you don't have to worry about that meat spoiling because the freeze is off.SWPaDon wrote:After 6 to 8 months in a freezer, meat gets and 'old' taste. This happens just before the freezer burn stage. Canned meat will keep for years.Sunny Boy wrote:Thanks Randy,
Other than no need to thaw it out, whats the advantage to canning the venison verses just freezing it ?
Paul
It's really good straight out of the jar for sandwiches alsoPhotog200 wrote: It is also pre cooked, for a quick meal, just throw in a pot with vegetables and it only takes as long as to cook them. I usually can the toughest cuts because after 90 minutes in the pressure canner it comes out really tender. Another benefit of canning is it sits on a shelf and not take up space in the freezer. One more benefit, if you loose power you don't have to worry about that meat spoiling because the freeze is off.
The meat I do freeze, I put in vacuum sealed bags to that tends to keep the meat longer.
Randy
Good luck in getting one this year! I cannot tell a lie, I was not the one who shot the deer. A friend of mine got it and his family won't eat venison, he asked me if I wanted it. Hell yes! I have not hunted in a couple of years but am hoping to find a new hunting spot soon.deepwoods wrote:Randy, I forgot New York deer season starts a week earlier than Pa. This state has really messed it up at least for my area. Season and bag limits for deer are crazy. Archery lasts about 2 months. One month ahead of rifle season and a month after. Now they can even use crossbows with scopes, but the muzzleloaders are still stuck with flintlock and iron sights......go figure! Deer population is down by way more than half from 10 years ago.
All of the small farms have been bought up by "downstaters", posted and jealously guarded during deer season especially. I have not taken a deer in at least 8 years but I bought a straight buck license this year. going to give it a try. There is one other hunting option and that is to pay $250 for rights to one year on one of the large timber co. leases. I would rather spend it on my coal stove
Canning Venison is the way I prepped my deer for many years. Cant beat it. Pre-cooked, tender and flavorfull. Keeps a long time too. I only freeze the tenderloins because we use them rather quickly. You're right in that canned foods are power outage free.
Pics are of our old National pressure canner. Bottom date code says it is a 1946. Passed to me by my Mom.
Enjoy you freshly harvested game treat
I will keep the originals in case I ever need them for the Andes in the house. I will probably try to sell the stove I am restoring now, the new grates will go in that stove.joeq wrote:Looks like you're set for quite a few years, with an array like that Randy.
I've cooked in my 23 quart pressure canner. It will reduce pork bones to mush at 15 lbs. for 40 minutes. I have 2 Presto 23 quart canners and 1 Mirro 22 Quart.Keepaeyeonit wrote:Hay Randy, do you just can in your pressure cooker or do you cook in it too? I've been looking at getting at the 15 1/2 Qt one but I need it to do both.
I have a smaller one that I use in the house for cooking in it. I have not used the big one for anything but canning so far. I guess if I have some large batch of something, I would use it. I forget which size I got for the big one, I can do 7 quart jars at a time.Keepaeyeonit wrote:Hay Randy, do you just can in your pressure cooker or do you cook in it too? I've been looking at getting at the 15 1/2 Qt one but I need it to do both.