Post by dlmason on Nov 17, 2023 16:58:33 GMT -5
Today was a meat day with a few exceptions. We did some cranberry juice too. For the meat it was mainly ground venison and the recipe is off because they don't use one per say. I will post it as g-pa gave it to me sort of I know it may be off some, but he looked at it and said it's good to go. We did several canners full, we used 4 canners in total so figure 4 and 7 twice and we still have tons of ground venison both cooked and raw. I did a lot of the cooking but everyone including kids helped today, there is no school here on Fridays so as aunt put it, more helpers. (won't use the term she did) The kids did the cranberries mostly it's all cold pack so no chance of burns. We did have 1 not seal so it went in a pan with a stew packet and bag of mixed vegetables for a pot pie later.
Canning Ground Venison
Keep in mind, 2 lbs per quart jar, 1 lb per pint.
As many jars as need for the amount of meat being canned.
We do quarts but pints can be done too.
Brown meat in batches and keep warm in roaster pot or crockpot.
When canning dry meat, I make sure all the jars are boiled thoroughly. We use the dishwasher for this part. Start washer when you start browning meat so its all ready at the same time.
Fill the jars leaving 1 inch head space. The meat will draw up during processing don’t worry. We are canning this dry, so no liquid will be added. Wipe the rim with a vinegar soaked towel, add the lids and rings.
Pressure can for 90 minutes on 10 lbs of pressure, pints for 70 minutes.
10 lbs is our pressure be sure to use the pressure for you altitude.
I have pictures but I need g-pas' help to post them. Really, I have a have a lot of the canning pictures, just need to learn how to post them. I will hit mom up when she gets in, she said she was coming straight home tonight. The men should be getting in soon, they said they had a great day doing fence. I know we have the pot pie and a huge roast in the crockpot for dinner. I know several are hunting in the morning both at the farm and at the lease. I think I am going with g-pa here so its possible moth me and hubby can kill one, if so that's all the meat we need. I mean we have to replace 40 pints now. We have a HUGE load of canning stuff to take back with us and a few things to cause a WTF moment in some of our friends. Remember most of our friends are pure city people who rarely go to the country. To them I am a hick at times but then they try some of my weird foods and they get hooked too. It's hard to believe but a lot of people only have shrimp deep fried or boiled shell on. Shrimp Etouffee is unknown to them at least until they get their first bowl then its hey how about another bowl. Dave has a small jar of g-pas hot sauce to hurt them with. Yes, he found out g-pa doesn't lie about his hot sauce. But I mean he knows about the reapers and ghosts he just didn't believe all the "hype" well he's a believer now HaHaHa!!!! I have no idea how much he had but it took 2 glasses of milk and a half tub of sour cream to get the heat level down to where he was just burning and not dying. Ok need to get busy with helping on dinner.
Canning Ground Venison
Keep in mind, 2 lbs per quart jar, 1 lb per pint.
As many jars as need for the amount of meat being canned.
We do quarts but pints can be done too.
Brown meat in batches and keep warm in roaster pot or crockpot.
When canning dry meat, I make sure all the jars are boiled thoroughly. We use the dishwasher for this part. Start washer when you start browning meat so its all ready at the same time.
Fill the jars leaving 1 inch head space. The meat will draw up during processing don’t worry. We are canning this dry, so no liquid will be added. Wipe the rim with a vinegar soaked towel, add the lids and rings.
Pressure can for 90 minutes on 10 lbs of pressure, pints for 70 minutes.
10 lbs is our pressure be sure to use the pressure for you altitude.
I have pictures but I need g-pas' help to post them. Really, I have a have a lot of the canning pictures, just need to learn how to post them. I will hit mom up when she gets in, she said she was coming straight home tonight. The men should be getting in soon, they said they had a great day doing fence. I know we have the pot pie and a huge roast in the crockpot for dinner. I know several are hunting in the morning both at the farm and at the lease. I think I am going with g-pa here so its possible moth me and hubby can kill one, if so that's all the meat we need. I mean we have to replace 40 pints now. We have a HUGE load of canning stuff to take back with us and a few things to cause a WTF moment in some of our friends. Remember most of our friends are pure city people who rarely go to the country. To them I am a hick at times but then they try some of my weird foods and they get hooked too. It's hard to believe but a lot of people only have shrimp deep fried or boiled shell on. Shrimp Etouffee is unknown to them at least until they get their first bowl then its hey how about another bowl. Dave has a small jar of g-pas hot sauce to hurt them with. Yes, he found out g-pa doesn't lie about his hot sauce. But I mean he knows about the reapers and ghosts he just didn't believe all the "hype" well he's a believer now HaHaHa!!!! I have no idea how much he had but it took 2 glasses of milk and a half tub of sour cream to get the heat level down to where he was just burning and not dying. Ok need to get busy with helping on dinner.