Planning on starting to can deer meat. Looking for tips, do's & don't's,
experences you've had, (good & bad) and recipe's .. In an area where
electric outages seem to claim a lot of freezer meat..

"Ken" > wrote in message
...
> Planning on starting to can deer meat. Looking for tips, do's & don't's,
> experences you've had, (good & bad) and recipe's .. In an area where
> electric outages seem to claim a lot of freezer meat..


Cut into 1" cubes, and put into pint jars. I like to add a teaspoon of salt
per jar (makes better midnight snacking target) fill to about an inch from
top, no added liquid. (raw pack) We process at 11# for 70 minutes IIRC.
You can add ketchup, soy or teriyaki sauce if you care to, but just a bit of
salt is all we like.
Check time and pressure for your altitude.
If you add salt, make sure it's canning salt, not iodized table salt, or
plain salt.(still has anti caking agent added).

Mark

--
Four boxes protect our freedom: the soap box, the
ballot box, the jury box, and the cartridge box.

"pheasant" > wrote in message
...
>
Thank you Service Pack 2. Arrrrggghh!!!!!!!!!!!

"pheasant" > wrote in message
...
>
Thank you Service Pack 2. Arrrrggghh!!!!!!!!!!!

"pheasant" > wrote in message
...
>
Thank you Service Pack 2. Arrrrggghh!!!!!!!!!!!

Ken surprised us with

> Planning on starting to can deer meat.

I knew a guy who canned his granny when she died. He asked the same question:
How to can dear meat....

--
Waldo

*** Is This A Dead Parrot I See Before Me ***
To respond through email remove removespam

In article >, "Ken"
> wrote:

> Planning on starting to can deer meat. Looking for tips, do's & don't's,
> experences you've had, (good & bad) and recipe's .. In an area where
> electric outages seem to claim a lot of freezer meat..

Cut into cmall shunks or cubes and pack raw meat into jars leaving 1 inch
headspace. I have added all kinds of stuff in the past to season. I like a
little salt and some onion and garlic powder, or maybe some mesquite steak
seasoning.

Process in a steam pressure canner at 15 pounds: 90 minutes for quarts and
70 minutes for pints. I think the Ball Blue Book says you can safely can
meat at 10 pounds, but I figure why take a chance?

I lost quite a bit of meat to a dead compressor this spring, so I quickly
learned to can to preserve what hadn't thawed yet. Nor I plan to can a
bunch this fall.

Buy your jars now before the stores quit stocking them.

"Ken" > wrote in message
...
> Planning on starting to can deer meat. Looking for tips, do's & don't's,
> experences you've had, (good & bad) and recipe's .. In an area where
> electric outages seem to claim a lot of freezer meat..


Cut into 1" cubes, and put into pint jars. I like to add a teaspoon of salt
per jar (makes better midnight snacking target) fill to about an inch from
top, no added liquid. (raw pack) We process at 11# for 70 minutes IIRC.
You can add ketchup, soy or teriyaki sauce if you care to, but just a bit of
salt is all we like.
Check time and pressure for your altitude.
If you add salt, make sure it's canning salt, not iodized table salt, or
plain salt.(still has anti caking agent added).

Mark

--
Four boxes protect our freedom: the soap box, the
ballot box, the jury box, and the cartridge box.

Boy, I've heard of repeating yourself... but 4 times???
Lay of the "repeat" key huh pheasant?!? (grin)
Jerry

pheasant wrote:
> "Ken" > wrote in message
> ...
>
>>Planning on starting to can deer meat. Looking for tips, do's & don't's,
>>experences you've had, (good & bad) and recipe's .. In an area where
>>electric outages seem to claim a lot of freezer meat..
>
>
>
> Cut into 1" cubes, and put into pint jars.

[Snip]

>
> Mark
>

Boy, I've heard of repeating yourself... but 4 times???
Lay of the "repeat" key huh pheasant?!? (grin)
Jerry

pheasant wrote:
> "Ken" > wrote in message
> ...
>
>>Planning on starting to can deer meat. Looking for tips, do's & don't's,
>>experences you've had, (good & bad) and recipe's .. In an area where
>>electric outages seem to claim a lot of freezer meat..
>
>
>
> Cut into 1" cubes, and put into pint jars.

[Snip]

>
> Mark
>

"Ken" > wrote in message
...
> Planning on starting to can deer meat. Looking for tips, do's & don't's,
> experences you've had, (good & bad) and recipe's .. In an area where
> electric outages seem to claim a lot of freezer meat..


Cut into 1" cubes, and put into pint jars. I like to add a teaspoon of salt
per jar (makes better midnight snacking target) fill to about an inch from
top, no added liquid. (raw pack) We process at 11# for 70 minutes IIRC.
You can add ketchup, soy or teriyaki sauce if you care to, but just a bit of
salt is all we like.
Check time and pressure for your altitude.
If you add salt, make sure it's canning salt, not iodized table salt, or
plain salt.(still has anti caking agent added).

Mark

--
Four boxes protect our freedom: the soap box, the
ballot box, the jury box, and the cartridge box.

"Ken" > wrote in message
...
> Planning on starting to can deer meat. Looking for tips, do's & don't's,
> experences you've had, (good & bad) and recipe's .. In an area where
> electric outages seem to claim a lot of freezer meat..


Cut into 1" cubes, and put into pint jars. I like to add a teaspoon of salt
per jar (makes better midnight snacking target) fill to about an inch from
top, no added liquid. (raw pack) We process at 11# for 70 minutes IIRC.
You can add ketchup, soy or teriyaki sauce if you care to, but just a bit of
salt is all we like.
Check time and pressure for your altitude.
If you add salt, make sure it's canning salt, not iodized table salt, or
plain salt.(still has anti caking agent added).

Mark

--
Four boxes protect our freedom: the soap box, the
ballot box, the jury box, and the cartridge box.

"Ken" > wrote in message
...
> Planning on starting to can deer meat. Looking for tips, do's & don't's,
> experences you've had, (good & bad) and recipe's .. In an area where
> electric outages seem to claim a lot of freezer meat..


Cut into 1" cubes, and put into pint jars. I like to add a teaspoon of salt
per jar (makes better midnight snacking target) fill to about an inch from
top, no added liquid. (raw pack) We process at 11# for 70 minutes IIRC.
You can add ketchup, soy or teriyaki sauce if you care to, but just a bit of
salt is all we like.
Check time and pressure for your altitude.
If you add salt, make sure it's canning salt, not iodized table salt, or
plain salt.(still has anti caking agent added).

Mark

--
Four boxes protect our freedom: the soap box, the
ballot box, the jury box, and the cartridge box.

"Ken" > wrote in message
...
> Planning on starting to can deer meat. Looking for tips, do's & don't's,
> experences you've had, (good & bad) and recipe's .. In an area where
> electric outages seem to claim a lot of freezer meat..


Cut into 1" cubes, and put into pint jars. I like to add a teaspoon of salt
per jar (makes better midnight snacking target) fill to about an inch from
top, no added liquid. (raw pack) We process at 11# for 70 minutes IIRC.
You can add ketchup, soy or teriyaki sauce if you care to, but just a bit of
salt is all we like.
Check time and pressure for your altitude.
If you add salt, make sure it's canning salt, not iodized table salt, or
plain salt.(still has anti caking agent added).

Mark

--
Four boxes protect our freedom: the soap box, the
ballot box, the jury box, and the cartridge box.

"Ken" > wrote in message
...
> Planning on starting to can deer meat. Looking for tips, do's & don't's,
> experences you've had, (good & bad) and recipe's .. In an area where
> electric outages seem to claim a lot of freezer meat..


Cut into 1" cubes, and put into pint jars. I like to add a teaspoon of salt
per jar (makes better midnight snacking target) fill to about an inch from
top, no added liquid. (raw pack) We process at 11# for 70 minutes IIRC.
You can add ketchup, soy or teriyaki sauce if you care to, but just a bit of
salt is all we like.
Check time and pressure for your altitude.
If you add salt, make sure it's canning salt, not iodized table salt, or
plain salt.(still has anti caking agent added).

Mark

--
Four boxes protect our freedom: the soap box, the
ballot box, the jury box, and the cartridge box.

"Ken" > wrote in message
...
> Planning on starting to can deer meat. Looking for tips, do's & don't's,
> experences you've had, (good & bad) and recipe's .. In an area where
> electric outages seem to claim a lot of freezer meat..


Cut into 1" cubes, and put into pint jars. I like to add a teaspoon of salt
per jar (makes better midnight snacking target) fill to about an inch from
top, no added liquid. (raw pack) We process at 11# for 70 minutes IIRC.
You can add ketchup, soy or teriyaki sauce if you care to, but just a bit of
salt is all we like.
Check time and pressure for your altitude.
If you add salt, make sure it's canning salt, not iodized table salt, or
plain salt.(still has anti caking agent added).

Mark

--
Four boxes protect our freedom: the soap box, the
ballot box, the jury box, and the cartridge box.

In article >, "Ken"
> wrote:

> Planning on starting to can deer meat. Looking for tips, do's & don't's,
> experences you've had, (good & bad) and recipe's .. In an area where
> electric outages seem to claim a lot of freezer meat..

Cut into cmall shunks or cubes and pack raw meat into jars leaving 1 inch
headspace. I have added all kinds of stuff in the past to season. I like a
little salt and some onion and garlic powder, or maybe some mesquite steak
seasoning.

Process in a steam pressure canner at 15 pounds: 90 minutes for quarts and
70 minutes for pints. I think the Ball Blue Book says you can safely can
meat at 10 pounds, but I figure why take a chance?

I lost quite a bit of meat to a dead compressor this spring, so I quickly
learned to can to preserve what hadn't thawed yet. Nor I plan to can a
bunch this fall.

Buy your jars now before the stores quit stocking them.

"Ken" > wrote in message
...
> Planning on starting to can deer meat. Looking for tips, do's & don't's,
> experences you've had, (good & bad) and recipe's .. In an area where
> electric outages seem to claim a lot of freezer meat..


Cut into 1" cubes, and put into pint jars. I like to add a teaspoon of salt
per jar (makes better midnight snacking target) fill to about an inch from
top, no added liquid. (raw pack) We process at 11# for 70 minutes IIRC.
You can add ketchup, soy or teriyaki sauce if you care to, but just a bit of
salt is all we like.
Check time and pressure for your altitude.
If you add salt, make sure it's canning salt, not iodized table salt, or
plain salt.(still has anti caking agent added).

Mark

--
Four boxes protect our freedom: the soap box, the
ballot box, the jury box, and the cartridge box.

Ken surprised us with

> Planning on starting to can deer meat.

I knew a guy who canned his granny when she died. He asked the same question:
How to can dear meat....

--
Waldo

*** Is This A Dead Parrot I See Before Me ***
To respond through email remove removespam

In article >, "Ken"
> wrote:

> Planning on starting to can deer meat. Looking for tips, do's & don't's,
> experences you've had, (good & bad) and recipe's .. In an area where
> electric outages seem to claim a lot of freezer meat..

Cut into cmall shunks or cubes and pack raw meat into jars leaving 1 inch
headspace. I have added all kinds of stuff in the past to season. I like a
little salt and some onion and garlic powder, or maybe some mesquite steak
seasoning.

Process in a steam pressure canner at 15 pounds: 90 minutes for quarts and
70 minutes for pints. I think the Ball Blue Book says you can safely can
meat at 10 pounds, but I figure why take a chance?

I lost quite a bit of meat to a dead compressor this spring, so I quickly
learned to can to preserve what hadn't thawed yet. Nor I plan to can a
bunch this fall.

Buy your jars now before the stores quit stocking them.