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Trying to post some info about canning meat.

M

Minnie Mo John

Member
Directions to can meat.

Stew -- Beef, veal lamb or venison

Cut meat into 1 inch cubes. If venison is used, soak for 1 hour in salted water to remove strong flavor. Brown quickly in 1 tablespoon fat. Cover with boiling water and precook 5 minutes. Add salt. Or: Cube raw meat and cover with boiling water. Precook 8 to 10 minutes. Pack hot meat with liquid in hot jars leaving 1 inch head space. Adjust lids. Process 75 minutes with stem at 10 pounds pressure.

I hope this helps some of you guys.
John
 
John

Thanks!..

The brains & I were talking about this the other day, the only thing stopping us at this point is the fear of dieing from botulism poisoning.

Can you recommend a book on the subject?



Scott
 
I once had a neighbor who canned venison year after year and always said how good and tender it was. I never tried it but he is still alive. Take it or leave it.
brad
 
My mother always put up beef in the pressure cooker.The toughest cuts would melt in your mouth after canning.What a treat that stuff was! Just heat it up and eat.
 
Cooperative extension used to have bulletins about how to safely can meat and other foods. Usually it comes down to cooking in a pressure cooker to get the temperature will above 212F and keep it there for a while to kill all the bacteria.
 
Balls Blue Book available at most places that sell canning stuff like Wal Mart and Fleet Farm is a good reference.Or check out the USDA website
http://www.uga.edu/nchfp/how/can5_meat.html
My folks put up a lot of deer in jars. And we put up a bunch of chicken that way as well.
Since the stuff is all ready cooked when you uncan it, all you really need to do is heat it up to eat.
We throw the chicken right into chicken salad for sandwhiches a lot or it makes chicken helper go together quickly.
Folks used to throw the venison in a fry pan and simmer it for a while make a little gravy and put it on potatoes or bread.
 
We've never "pre-cooked" it. Just cube it up, pack into jars up to the shoulder, and add a teaspoon of salt - no liquid needed. Pressure can. Comes out tasty, fully cooked and tender.
 
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