canned deer meat recipes
I generally sanitize my jars in the dishwasher and just wash. Sprinkle with salt pepper and garlic.
How To Can Deer Meat Canned Venison Deer Meat Pressure Canning Recipes
7 servings sbats Easy deer meat crock-pot lasagna.
. To this mixture and simmer. Remove jars from canner and let sit. If you want to mix in onions and peppers add them in randomly as you fill the jars with meat.
Fill pint or quart jars with pure red meat to 1 inch from top of clean jar. Wipe meat with damp cloth. Place your deer meat into a large bowl and sprinkle with salt and pepper and mix thoroughly.
Add water to the pan drippings to make broth. I use a wooden spoon. To the top of each jar full of meat sprinkle on ½ teaspoon for quart jars use 1 full teaspoon of non-iodized salt Add 12 teaspoon of salt per pint jar.
Affix two part lids. Prepare meat broth or stock as you otherwise would and be sure to filter out all the solids. Add 1 tsp salt per pint.
Remove all fat from meat. Now pack each jar with cubed meat and add 7 to 10 pieces of onion per jar or personal preference. This Tunisian venison stew can be canned as-is.
Hungarian venison goulash can be canned although youll need to make the dumplings when you want to eat it. Pack the jars tightly with meat leaving ½- to 1-inch of headspace above the meat. This will enable it to hold its form in the jars.
Pack with meat and desired amount of onion. Remove air bubbles leaving 1 inch head space. I add 7 to 10 pieces of onion to my jars.
Do not add any water in jars. Cut the venison into 1 cubes or thin slices trying to make sure to remove as much fat and silverskin as possible. How To Make canned deer meat venison 1.
Nothing else is necessary for basic canned venison. 2 tsp salt per quart. Add a shake of black pepper and thats it.
Pretty simple. Load the boiling broth into pint or quart canning jars leaving 1 headspace. Lightly pack into clean canning jars leaving 1 inch of headspace.
Instructions Start by sanitizing your jars and washing lids and rings. Kentucky burgoo can also be pressure canned as-is. Dont add any liquid.
Chop up onion and separate garlic cloves from bulb. The meat will make its own juice as it cooks. Jars should be filled to within 12 inch of the top.
We use cheesecloth to get every last bit which results in a much clearer broth. 5 lbs cubed up venison canning salt pint canning jars with rings and lids Cajun seasoning paper towels 1 tbl vinegar 1 box of beef broth. If the meat is raw lightly brown it first.
Pack cubes tightly into clean jars using a knife handle or handle of wooden spoon to get out any air pockets. Add 1 tsp canning salt per quart jar. Sprinkle with salt pepper and garlic.
Process in a presser cooker at 10 pounds for approximately for 1 12 hours quart jars. Put the deer meat into clean canning jars. Next add to the veggies I quart of the canned venison plus the juices.
Place the venison into a large bowl. Wipe rim with a clean damp cloth and seal with lid and ring. Ladle the strained broth over the meat leaving 1 inch of headspace.
Venison chili if you have the beans about half-cooked first. Layer the deer meat with a onion piece a little more meat then a piece of bell pepper and garlic clove. Can of hunts garlic pasta sauce ounce can of tomato paste lasagna noodles two 8 ounce tubs of cottage cheese garlic salt pepper italian seasoning to taste 6 servings sbats Deer meat chili.
Canned deer meat is delicious here is how to make it. Place jars in canner and cover with water. Test jars to make sure they have sealed.
That should get you started. Seal with 2 part lids and load into a pressure canner. Jars should make a popping sound as they seal.
1 teaspoon beef bullion for a quart 12for a pint. Add 12 beef bouillon cube to each jar. Clean jar edge add ring and top and turn to fit snugly- not tight.
After processing deer skinning and deboning wait about 6 hours. Ground deer meat onion chopped garlic cloves - chopped. Do not wash this removes any loose hair.
Place the venison into a large bowl. The lids should not pop up The canned meat works great for stews or gravy and potato recipes. Turn the canner or pressure cooker up to medium heat and boil for three hours.
Jars should be filled to within 12 inch of the top. Place venison into canning jar along with onion and bell pepper. Saute them in about 2 Tabls.
Use a butter knife to release any trapped air bubbles and then push the meat down to fill the space. Chop about 12 or more cups of both celery and onion. Place venison into canning jar along with onion and bell pepper.
And a shake of black pepper. Wipe rim with a clean damp cloth and seal with lid and r ing. Use a jar funnel to keep the rims clean.
Belgian venison carbonnade can be canned as-is. Add jars to canner and 2 to 3 of water. Let it come to a simmer and season with salt and pepper and at least 1 teaspoon of curry powder.
DIRECTIONS Raw pack.
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