O T canned deer meat
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O T canned deer meat
i was at the local almish farm getting my eggs this week when the old fellow came out to talk thy love to shot the breeze .any way thy were doing up some meat .canning it .so we got talking about it i guess thy cann a lot of meat beef lamb and deer so he gave me a few jars to try i got to say i was suprised it was very good ,it will keep for a whole year this way and does not need to be cooled until you open it .it is fully cooked in the jar you can eat it right out of the jar i warmed some up and made sandwiches wow was it good .anyways i got invited to bring sme deer over and thy will can it for a few dollars .i am going to do it for camp meat you can bring steak anywere and no cooler needed anybody els do this kind of thing DUTCH
canned deer meat
Very interesting that this topic comes up. 60 years ago my mother and dad used to can beef ----- quarts and quarts each year. This was their way of preserving meat until the cold storage people started renting out locker space. This was followed by the availability of the chest freezer for the home. I used to help testing the jars for leaks and packing the meat in the jars in readiness for cooking which took all afternoon as I recall
This christmas I was given some canned rabbit.The rabbit is very good --- just like the canned beef of times past. It has put me in search of the recipe in order to can meat this fall. So I am interested in any information on the seasoning, time cooking etc.
There was nothing better than the canned beef and mashed potatoes, carrots and fresh tea biscuits for supper on a very cold and blustery winter night after coming in from doing chores.
bbbwb
This christmas I was given some canned rabbit.The rabbit is very good --- just like the canned beef of times past. It has put me in search of the recipe in order to can meat this fall. So I am interested in any information on the seasoning, time cooking etc.
There was nothing better than the canned beef and mashed potatoes, carrots and fresh tea biscuits for supper on a very cold and blustery winter night after coming in from doing chores.
bbbwb
That is something I would like to try to do.
Dutchhunter were is that almish place?
There is a butcher at Islington and Queen St. W called Hugos.
He is a hunter also or used to be and sells canned deer & moose and also sells canned rolladen which is my favorite!
Paul.
Dutchhunter were is that almish place?
There is a butcher at Islington and Queen St. W called Hugos.
He is a hunter also or used to be and sells canned deer & moose and also sells canned rolladen which is my favorite!
Paul.
Exocet 175#
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Easton, 2216
2"vanes
G5 Montech 125g.
Boo String.
ed i had some done by the 2 amish sisters that live on zenda line just north of the 7th you can not tell it from beef they charged me $1.25 per quart but i had it cubed up ready for them
PUT IT IN THE BAG MARLIN ( #$%^ you it"ll bite)
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Re: O T canned deer meat
Yeah ... all my life long!dutchhunter wrote: anybody els do this kind of thing
Enjoy your "new" discovery!
Get a Ball Blue Book!
Grizz
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vix the ladies that did mine did not use a pressure cooker they said they do it in a bath but it takes much longer
PUT IT IN THE BAG MARLIN ( #$%^ you it"ll bite)
BAD NEWS TRAVELS FAST
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From what I understand using a pressure canner is the safest way to make it. Personally, I wouldn't take the health risk of doing it any other way.
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I agree, Vix ... definitely when canning meat or low-acid veggies.VixChix wrote:From what I understand using a pressure canner is the safest way to make it. Personally, I wouldn't take the health risk of doing it any other way.
I come from a big gardening and canning family, and it's my opinion that there's no need to water-bath anything ... even high-acids like fruit and tomatoes. I think water-bathing uses too much time and expensive fuel, makes too much steam and is risky when putting up many foods. Why bother?
But that's only my opinion ... worth no more than it cost to read it!
Grizz