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Old 12-07-2017, 03:16 PM   #51
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I just got into it as well and canned my first batch last weekend. How detailed are you guys with trimming the raw meat? I trimmed like crazy, and I want to maybe trim a little less next time if possible. The finished product is very good, I just poured the canned meat and juice in a pan, and added a little flour, cornstarch, and milk to thicken it up into gravy:

Nice! So far I've trimmed mine fairly well, but have used some tougher cuts. I haven't eaten much of it though.
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Old 12-07-2017, 03:38 PM   #52
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Nice! So far I've trimmed mine fairly well, but have used some tougher cuts. I haven't eaten much of it though.
Michael, post a pic of what it looks like in the jar after canning.
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Old 12-07-2017, 03:41 PM   #53
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Michael, post a pic of what it looks like in the jar after canning.

Hereís mine.

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Old 12-07-2017, 04:14 PM   #54
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Guess I need a pressure canner..... I'm not a prepper, but this looks to be a required item if it is ever time to prep. Plus I LOVE meat and taters, and being able to grab healthy cooked meat off the self seems like a great idea.
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Old 12-07-2017, 04:26 PM   #55
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Guess I need a pressure canner..... I'm not a prepper, but this looks to be a required item if it is ever time to prep. Plus I LOVE meat and taters, and being able to grab healthy cooked meat off the self seems like a great idea.
There's a fine line between being a prepper and being prepared.

I've recently canned venison, rabbit, pork butt, chicken thighs, duck and a couple of sauces. The venison is good. Chicken worked great for a quick Curried Chicken Salad. I'm a HUGE fan of the pork - I made quick "carnitas" tacos last week when I was at the ranch by myself, as well as some gorditas. I want to can some potatoes for a quick meat and tater meal!

I actually canned some of the doe I shot last weekend (and some chicken) in half-pint jars for quick single-serve lunches.
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Old 12-07-2017, 04:27 PM   #56
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Originally Posted by 686 View Post
Hereís mine.

Yep, pretty much what mine looks like.
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Old 12-07-2017, 04:40 PM   #57
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How many pint jars can you cook in the 23 qt cooker? Can you stack them on top of each other while cooking?

I'm thinking even when someone has a deal on beef roast, this might be a good way to put a some up.
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Old 12-07-2017, 04:58 PM   #58
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Default Canning Meat (Venison). My Impressions

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How many pint jars can you cook in the 23 qt cooker? Can you stack them on top of each other while cooking?

Yes, 8 over 8 pints for a total of 16, just buy an extra spacer rack or whatever they call it that goes under/between the jars. I think if you found some skinny pint jars you could maybe fit more. Walmart or Amazon has this style:




Last edited by 686; 12-07-2017 at 05:03 PM.
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Old 12-07-2017, 09:40 PM   #59
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Originally Posted by 686 View Post
Yes, 8 over 8 pints for a total of 16, just buy an extra spacer rack or whatever they call it that goes under/between the jars. I think if you found some skinny pint jars you could maybe fit more. Walmart or Amazon has this style:





I think that's correct. I typically mix/match jar sizes. Buy the extra spacer and you can stack them. One of the benefits is being able to take advantage of whatever meat is on sale and keeping it for storage.

You can also can finished or near finished recipes like soups, stews, chili, etc. Just make sure you don't put anything that will expand, like beans, rice, pasta or thickeners (flour, corn starch,etc) or creams. You can make the recipe without those items and then add them when you cook the finished product. I've seen people can beans but they fill the jar less than half full to allow for expansion.

I haven't canned anything other than meat, yet, but I plan to can some of the above soon.


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Old 12-07-2017, 10:46 PM   #60
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Originally Posted by Dry Bones View Post
....No special secret. Just meat in the jar, leave the required space and add it to Lots of different dishes.
.....
You say just meat in a jar.. you don't add liquid?
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Old 12-07-2017, 11:13 PM   #61
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I see this stuff, and I'm intrigued...and I want to partake. But this is the reality of the situation...

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Hey Dale, go buy this pressure thing to take up space in the cabinet, so you can spend 3 hours one night making a mess in the kitchen, doing a bunch of stuff you don't know squat about...all so Blair can look at you like a moron some more and turn up her nose at your jars full of dog food looking stuff! No really, you and Brady will love eating this stuff while Blair eats a salad, then you can clean up the pressure thing and the kitchen...


Sent from probably a drone, or HD video camera or some **** thing...
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Old 12-07-2017, 11:58 PM   #62
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Ok I fell for it!!! Ordered my pressure cooker off Amazon. I have cooked 3batches so far arround. 30 jars made. I had to try it so i made a quick Venison? And donut stop later!!!














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Old 12-08-2017, 04:15 AM   #63
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Good stuff.
Like Glen said, let it set a few months before eating....
my favorite is tuna. Season with a little sesame oil, lemon grass, dill and sea salt
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Old 12-08-2017, 04:55 AM   #64
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Man that looks great
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Old 12-08-2017, 06:25 AM   #65
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I see the makings of a new team for Bownanza!!!


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Old 12-08-2017, 06:58 AM   #66
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Ok I fell for it!!! Ordered my pressure cooker off Amazon. I have cooked 3batches so far arround. 30 jars made. I had to try it so i made a quick Venison? And donut stop later!!!














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I was falling asleep when typing this I guess!! Lol. I have no idea what I was trying to say!!! Iím thinking auto correct got me talking about a donut shop!!!

I did make venison stroganoff with it and all the family approved. I have prob 30 jars canned right now
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Old 12-08-2017, 08:51 AM   #67
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Nicely done!
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Old 12-08-2017, 08:57 AM   #68
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Try adding beef broth to your jars before pressure canning..........good stuff for sure.
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Old 12-08-2017, 09:01 AM   #69
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Try adding beef broth and a couple small pieces of beef fat,( I save mine when I trim my bbq briskets} to your jars before pressure canning..........good stuff for sure.
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Old 12-08-2017, 03:21 PM   #70
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I'm even considering smoking some fish and canning it next year. Aunt dies salmon in Alaska. She sends some down every year and it's awesome
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Old 12-08-2017, 03:23 PM   #71
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WOnder about a piece of salt pork in the jar...

Last edited by BrianL; 12-08-2017 at 03:40 PM.
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Old 12-08-2017, 04:40 PM   #72
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I will be able to can starting Tuesday, or at least my storage closet will be a little fuller one way or another.
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Old 12-08-2017, 05:53 PM   #73
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Quote:
Originally Posted by Michael View Post
There's a fine line between being a prepper and being prepared.

I've recently canned venison, rabbit, pork butt, chicken thighs, duck and a couple of sauces. The venison is good. Chicken worked great for a quick Curried Chicken Salad. I'm a HUGE fan of the pork - I made quick "carnitas" tacos last week when I was at the ranch by myself, as well as some gorditas. I want to can some potatoes for a quick meat and tater meal!

I actually canned some of the doe I shot last weekend (and some chicken) in half-pint jars for quick single-serve lunches.
How was the rabbit?
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Old 12-08-2017, 08:40 PM   #74
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Iíve canned venison stock be fore but never canned the meat. Might have to give it a try.


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Old 12-11-2017, 12:57 PM   #75
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How was the rabbit?


I haven't eaten any yet. I want to let it sit for a bit, but I'll probably head back down to the ranch next week and want to know if I like it and whether or not to shoot a few more.


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Old 12-11-2017, 01:46 PM   #76
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I have mixed feelings about this canned meat thing. I'd have to try some before I could commit to buying the equipment to do it.

The only canned meat (besides Spam) that I think I've ever had was what we got in our C-Rations in the army. Bad, bad memories of Spiced Beef or as we called it Alpo.
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Old 12-11-2017, 01:57 PM   #77
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This thread convinced my Dad and I to give it a go. We canned venison stew- it turned out great. Will be canning more next week.Thanks!
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Old 12-11-2017, 07:22 PM   #78
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Originally Posted by Dusty Britches View Post
You say just meat in a jar.. you don't add liquid?
Same question??? No water or other liquid?

What about canning venison stew?
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Old 12-11-2017, 10:07 PM   #79
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Originally Posted by BowCrazy View Post
Same question??? No water or other liquid?

What about canning venison stew?


Liquid is optional, the meat will cook in its own juices in the jar. I added a few tablespoons of beef broth to my first batch as I wanted a little extra juice to make into a quick and easy gravy.
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Old 12-11-2017, 10:25 PM   #80
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Do you need to can meat while it's fresh or can you thaw what's in a freezer and can that way? Thinking you can since it cools in the pressure cooker but I want to ask

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Old 12-12-2017, 09:14 AM   #81
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Do you need to can meat while it's fresh or can you thaw what's in a freezer and can that way? Thinking you can since it cools in the pressure cooker but I want to ask

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Canning after it's been frozen is fine. I do it this way most times. I will cut up what I want to can into cubes and then freeze it all; that way I can take a weekend and can it all at one time.
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Old 12-12-2017, 09:22 AM   #82
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Default Canning Meat (Venison). My Impressions

Quote:
Originally Posted by BowCrazy View Post
Same question??? No water or other liquid?

What about canning venison stew?


If you can premade soups or stews, just make sure you don't put thickeners (flour, cream, etc) or ingredients that will expand (beans, rice, pasta) when you can. Of course, those can be easily added later when you prepare your meal to eat.


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Old 12-12-2017, 09:03 PM   #83
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I did a little experimenting this evening with the rabbit (and some top-round venison).

I decided to chicken fry the round. I also took the rabbit from the jar (and made more stock from the liquid to save for another dish), and dried it with paper towel. I carefully battered and fried the pieces (with the deer). I wasn't sure if it would fall apart after essentially braising in the jar, but it held together fine and fried nicely.



It was tasty and extremely tender (much more so than the venison) although some of the smaller bone/joint fragments made it a little less appetizing.

I want to experiment with more rabbit recipes, so I'll definitely be shooting and canning more cottontails in the near future!

I'm also canning some potatoes, carrots and the rabbit stock as we speak.


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Old 12-12-2017, 09:13 PM   #84
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Our neighbors in Iowa can several deer a year. Tracy just bought a pressure canner. When in Iowa your must do as Iowegians do.
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Old 12-12-2017, 10:04 PM   #85
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Ok I am very intrigued by this. I do have a question. I inherited my wife's grandmothers pressure cooker. It's in storage right now so I couldn't tell you what brand. But how do I tell if its still safe to use? Should I just do a trial run slowly?
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Old 12-13-2017, 08:04 AM   #86
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Here is a link to the All American Canner

https://www.allamericancanner.com/index.htm


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Old 12-13-2017, 09:12 AM   #87
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although some of the smaller bone/joint fragments made it a little less appetizing.
Wait? What? You left the meat on the bone? Honestly, first thing I thought about when I read this was, when I was younger, a guy told me the best way to eat carp was after you put it in a pressure cooker. Then you could eat bones and All!
I'd be interested enough to try a taste test, sans bones, but the looks of it in that one pic is enough that I probably couldn't do it!

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Old 12-22-2017, 09:22 AM   #88
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As I’ve never used or been around a pressure cooker in my life, to say it was a little unnerving is an understatement. I bet I read the directions a dozen times. When it’s heating up before putting the weight on was no big deal. Once the 10 minutes went by of steam and I dropped the weight on, all the pressure cooker horror stories started going thru my mind. And Shannon sitting there saying “be careful, one blew up on my momma and nanny”

Anyway, figuring out what setting the stove had to be on to get a gentle rocking of the weight took what seemed like an eternity. I’m asking myself “does the weight work, I know the vent isn’t clogged, I checked it before I started, what’s taking it so long”? After about an actual 10 minutes or so, I decided to touch the weight and it began ticking and moving around like crazy!! Seems that the weight was resting just right where it wouldn’t rock. I turned the heat down to get the gentle rock going and felt better about it finally. Set a timer for 75 minutes, let it cook and killed the fire when the timer went off and went to bed. This morning, I opened it up and yup, looks like dog food but I ain’t skeered!! Also made some jerky with Blake’s Ragin Blaze jerky seasoning. All I can say is do yourself a favor and get some!!! The best jerky I’ve ever made!!! I’m gonna let the canned meat sit for at least a month before I pop one open. I’ll report in the results. Looking forward to the possibilities!!





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Old 12-22-2017, 10:26 AM   #89
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Been doing this for a while with a 10 quart pressure cooker. I need a larger one for larger jars.

I remember watching my Grandmother coil fresh made raw cased sausage into the big quart jars and pouring hot bacon grease over it then pressure cooking it. Just put it in the pantry until you need it and it's good.

I'm going to do that and see how mine turns out.

Oh try adding all the seasonings you would use in a dish with the venison before canning it. It pushes the seasonings into the meat I guess because it's sure dang good to eat.
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Old 01-01-2018, 08:14 PM   #90
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Tubby, and others new to canning...
Do not let your jars cool in the canner (like overnight); let the canner cool down enough for the pressure to equalize then remove the jars and let them cool at room temperature. If they take too long to cool flat sour can occur.

Flat sour is not deadly but it makes the product unpalatable. Just give the canner enough time to cool, set the jars on a towel covered counter to cool; do not put a towel on top or wrap them with towels. The need to cool at room temperature, do not try to slow the process.

It may not happen every time they are slow cooled, so yours may be fine Tubby, but it can happen. But, if they taste like crap, you know what happened.
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Old 01-01-2018, 08:26 PM   #91
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A couple of recipes I really like to can...

Beef, beans and rice:
Prepare beans, 3 cups dried beans, boil for 2 minutes, remove from heat and cover for one hour.
Pressure cook a 3-4 pound roast. I use salt, pepper and rosemary as a dry rub, brown in a skillet, then pressure cook for 40 minutes. I do this while the beans are soaking. Shred beef.
2 cups of sticky rice, 1 1/2 cups of water per cup of rice, simmer for 20 minutes covered. Also do this while the beans are soaking.

Back to the beans, rinse beans and add water and seasonings, 2 cups per cup of dried beans. Pressure cook at 10 pounds for 8 minutes.

Move beans to a stock pot, add beef and rice, bring to a simmer while you prepare the pressure cooker and jars.

This will make about 5 quarts or 10 pints. Place beef, beans and rice into jars leaving 1 inch of headspace, add water or broth if you like them a little thinner.

Process pints for 75 minutes or quarts for 90 minutes @ 10 pounds of pressure (15 for higher altitudes of course.

A pint jar makes a perfect meal with a little added cheddar cheese thrown on top when reheating.

Total prep and cook time is about 1.5 to 2 hours in a 23 quart canner and you have enough meals for 10 lunches.
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Old 01-01-2018, 08:30 PM   #92
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Meatloaf:
Make your regular meatloaf. If you use bread or crackers as a binder use oatmeal instead.

Pack the jars raw leaving 1 inch of headspace. Process pint for 75 minutes and quarts for 90 minutes at 10 pounds pressure (15 pounds for higher elevation).

The pint jars make a great meal for two; just slip the meatloaf out, slice it, and make a sandwich. Or reheat and make some veggies and or potatoes to go along. The quart jars are good for a family meal.

A pint will hold about 1 pound of meat and a quart about 2 pounds of meat.
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Old 01-01-2018, 08:33 PM   #93
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We can almost all of our deer...its the only way my daughter will eat deer...and she will ask for it. I trim the deer so there is no fat, stuff the canning jar mostly full, add a little salt and a 1" cube of beef tallow. It always comes out incredibly tender and tasting pretty much like beef. My son eats it right out of the jar at room temperature. Great stuff!
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Old 01-01-2018, 08:42 PM   #94
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Here's another tip...
When making something for dinner that you want to can, just make more.

Let's take meatloaf for example. When my wife makes meatloaf she makes a double batch. Then she forms up and cooks half for dinner and leaves the other half for me to can.

This way canning is part of the routine and there is no need to to make it a major undertaking on the weekends. I may can only 10 to 20 jars a week in my small pressure cooker, but it is fast and easy. We never run out of the stuff we like and we don't have to take up a whole weekend canning.

Another plus of small batch canning like this is if you have a recipe that doesn't go over well, you don't have 30 jars to use; only 3 or 4. It is a great way to test canning recipes.
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Old 01-01-2018, 08:45 PM   #95
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We can deer meat. Our pressure canner does not have the pressure gauge. We just time it. Same way Tracy's family in Iowa has always done it.

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Old 01-01-2018, 08:59 PM   #96
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Quote:
Originally Posted by brianlg31 View Post
Ok I am very intrigued by this. I do have a question. I inherited my wife's grandmothers pressure cooker. It's in storage right now so I couldn't tell you what brand. But how do I tell if its still safe to use? Should I just do a trial run slowly?
Yes sir, just do a test run.
Make sure the seal is in good shape (if it uses a seal/gasket); it should be pliable with no cracks. Bend it around a finger to check for pliability and cracks. Then make sure the vent tube is clear and the weight is clear.

Put about 3 quarts of water in the cooker and turn it on high without the weight on. Make sure it vents properly, then put the weight on and let it start to jiggle; then turn down the heat so you get a nice slow jiggle, about 3-4 jiggles per minute.

Make a note of what the heat setting is as this will be the same when you process canned goods.

Kill the heat and let it cool, about one hour for a 23 quart cooker.

Also, check and make sure the weight is complete, many are three pieces and the weight you need goes by elevation. Under 1000 feet use 10 pounds, over 1000 feet use 15 pounds.
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Old 01-01-2018, 09:15 PM   #97
Michael
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Thanks for the recipes, Robert! I want to try some full recipe canning.

I'm at the ranch for a couple of days, and brought some canned meat for quick meals. I made pork gorditas this evening. I'll make a quick carne guisada using Fiesta CG seasoning and venison tomorrow after the hunt. Last night I made quick shredded chicken tacos for my niece for a late-night snack.


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Old 01-01-2018, 09:53 PM   #98
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Quote:
Originally Posted by Michael View Post
Thanks for the recipes, Robert! I want to try some full recipe canning.

I'm at the ranch for a couple of days, and brought some canned meat for quick meals. I made pork gorditas this evening. I'll make a quick carne guisada using Fiesta CG seasoning and venison tomorrow after the hunt. Last night I made quick shredded chicken tacos for my niece for a late-night snack.


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Sounds like you are getting some good use out of your canning!

Here a few from this weekend...

Beef, beans and rice
And meatloaf



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Old 01-02-2018, 02:33 PM   #99
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Tubby, and others new to canning...
Do not let your jars cool in the canner (like overnight); let the canner cool down enough for the pressure to equalize then remove the jars and let them cool at room temperature. If they take too long to cool flat sour can occur.

Flat sour is not deadly but it makes the product unpalatable. Just give the canner enough time to cool, set the jars on a towel covered counter to cool; do not put a towel on top or wrap them with towels. The need to cool at room temperature, do not try to slow the process.

It may not happen every time they are slow cooled, so yours may be fine Tubby, but it can happen. But, if they taste like crap, you know what happened.
Thanks for the advice, much appreciated!! I'm glad you chimed in on this because if I would have popped open a jar and it had flat sour, I would have been out of the canning business lol. I'll pop one open in a month or so and see how it turned out
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Old 01-02-2018, 03:42 PM   #100
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I made venison Carne Guisada for a quick lunch between hunts today at the ranch using Fiesta CG seasoning (and some chopped onion and garlic). I also added canned potatoes. It was quick, easy and tasted great!


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