canned deer meat recipes

Check individual preserve recipes for more specific processing times Let cool for 10 minutes before removing the jars from the pot. Simply delicious and simple to prepare.

Sbcanning Com Homemade Canning Recipes Deer Meat Canning Recipes Deer Meat Recipes

Soak your jar seals in hot water for 5 to 10 minutes to help soften up the sealsWith a clean towel wipe the rims of the jars and place seal on top followed by a ring and tighten downPlace jars in canner and cover with water.

. Put the deer meat into clean canning jars. Use a spoon to tightly pack in the meat. Affix two part lids.

Use a jar funnel to keep the rims clean. Pack with meat and desired amount of onion. Place jars in canner and cover with water.

These recipes are not fancy or complicated. 1 teaspoon hot pepper sauce eg. Canned deer meat is delicious here is how to make it.

Add enough water to fill all the jars to the juices from browning the meat left in your pan. The space between the meat with the liquid and the rim of the jar Add salt. ½ teaspoon liquid smoke flavoring.

Use a jar funnel to keep the rims clean. Put the deer meat into clean canning jars. Use a spoon to tightly pack in the meat.

1 teaspoon garlic powder. Add 1 tsp canning salt per quart jar. Add canning salt to each jar if desired.

Some people add two teaspoons per quart but. Printable step by step instructions how to can venison and elk. Pack the meat as tightly as you can into pre warmed jars leaving the proper headspace.

Repeat with the other jars. I use a wooden spoon to jam the meat in tightly. Pour in 1 tbl beef broth.

Add tomato juice venison stock or water to the pan that you browned the meat in. Per pint or 1 tsp. Scrape the meat drippings and heat the liquid.

Printable step by step instructions how to can venison and elk. Explore RAMDOM_KEYWORD for thousands of unique creative recipes. Ad These simple steps and tricks will give you the best tasting venison deer meat or any.

Turn the canner or pressure cooker up to medium heat and boil. Layer the deer meat with a onion piece a little more meat then a piece of bell pepper and garlic clove. Processing in a pressure canner.

Pack hot meat into hot jars leaving 1-inch headspace. Tabasco or to taste. Includes Canning Venison and Elk.

Fill the jars the rest of the way up with meat stopping 1 inch from the top. Bring to a rolling boil cover the canner and boil for 10 minutes if using 4- 8- or 12-ounce jars or for 15 minutes if using 16-ounce jars. Add salt if desired a teaspoon per quart.

With a clean towel wipe the rims of the jars and place seal on top followed by a ring and tighten down. Place your deer meat into a large bowl and sprinkle with salt and pepper and mix thoroughly. Free Ship To Store On All Orders.

Fill each jar 12 full of meat then put in 12 tsp canning salt and a dash of Cajun seasoning. Remove air bubbles leaving 1 inch head space. Hand seal the lids and set the jars in the canner.

Cube the meat into pieces that are about the size of a golf ball. ¼ cup Worcestershire sauce. Soak your jar seals in hot water for 5 to 10 minutes to help soften up the seals.

Dont add any liquid as the meat will create natural juices during the canning process. 21 family recipes using home canned wild meat and other home canned foods. Shop Outdoor Gear from all the Top Brands at Low Prices.

Ad Browse Discover Thousands of Cooking Food Wine Book Titles for Less. 21 family recipes using home canned wild meat and other home canned foods. Seal the canner according to its directions vent mine takes 7 minutes to vent then set the weight on the vent or set the gauge.

Turn the canner or pressure cooker up to medium heat and boil for three hours. Remove jars from canner and let sit. Start with a 12 quart cookercanner that has the canning rack in the bottom.

Layer the deer meat with a onion piece a little more meat then a piece of bell pepper and garlic clove. Bring this to a boil and fill each jar to the headspace level with the boiling broth. Layer the deer meat with a onion piece a little more meat then a piece of bell pepper and garlic clove.

If you have extra just put it in the fridge to eat that week. Boil your pint jars the sterilize. Recipes are from my own personal recipe notebook.

Place your deer meat into a large bowl and sprinkle with salt and pepper and mix thoroughly. Put 1 teaspoon of non-iodized salt ¼ teaspoon of black pepper. Tested by my family.

Bring meat and liquid back to a boil. I add 7 to 10 pieces of onion to my jars. Hand seal the lids and set the jars in the canner.

½ cup soy sauce. Ad Get Free Shipping On 49. Cold pack the raw meat into the quart jar leaving about 1 inch of headspace.

I say if desired because for those who need the low sodium it is safe to leave the salt out. Fill jar with the hot liquid leaving 1-inch headspace. Pack browned venison into hot jars.

Add 12 beef bouillon cube to each jar.

Pin On Food Can Freeze Preserve