Does anyone do their venison this way?
Moderator: Excalibur Marketing Dude
Just a note for those who have never canned meat: you MUST use a pressure canner (different than just a pressure cooker) to can meat and many low-acid vegetables. It's risky to process it any other way.
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"Team DryFire"
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Sent from a mobile device - So spelling and grammar may be questionable!
---
"Team DryFire"
Vixen, Micro 315, HHA Optimizer, Boo & VixenMaster strings, Munch Mounts, Dr. Stirrup accessories.
According to Mirro's book:maple wrote:Cook it for how long in the pressure canner?
Beef, Veal, Lamb, Pork (I assume venison to be the same as beef for this).
Pint jars: After the control jiggles, cook for 75 minutes at 10 lbs pressure.
Quarts: After the control jiggles, cook for 90 minutes at 10 lbs pressure.
They also say to precook the meat until medium done or until pieces when cut show almost no pink at center. Cut in pieces. Add salt. Pack. Fill with liquid to within 1" from top. Adjust lids. Process
We have never precooked the meat. It cooks during the canning process. We also never add any liquid to the cans. Just salt.
NOTE: WE ALSO ALWAYS REMOVE ALL FAT BEFORE CANNING. There still might be a little but that raises to the top so you can skim it off before fixing it however you want to eat it.
Hope this helps Maple.
VixChix: We also have used a cold packer (hot water bath) many times before we got the pressure canner and never had a problem except you have to cook it a lot longer.
Keep smiling!
Dennis
Dennis
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