Thanks for this video. My husband and son are just bringing a deer home, tomorrow is pressure canning day, first try ever for venison. Can't wait to taste it. Greetings from Scotland.
I did our first time last year and really enjoy it and the connivance of it. Also we used bones for broth with scraps/cut offs of onions, carrots, ect. Best use is for potatoes, rice, or just good health.
ive been researching this process and may have to give this a try. We process all our own deer and hogs...and im thinking this might save some freezer space for quick meals with the deer or elk meat if I get lucky enough to draw a tag and harvest an elk one of these days. Ive made lots of jerky, and all kinds of sausages from our deer and hog, but no experience with canned meat. What is not talked about as much is COOKING with canned meat. Subscribed and hope you will throw some content out there about cooking with the canned meats for those quick meals.
Quick meals is the key. The canning process will create a broth in the jar. You can heat up and eat over bread, potatoes, rice or noodles. We also will add cream of mushroom soup. If you have boiled potatoes and carrots you can make a quick stew. It may sound crazy but it tastes great cold right out of the jar. Of course with the cream of mushroom soup you can add any and all preferred vegetables.
@@theseasonedbutcher4686 nope that doesnt sound crazy at all. Ive bought the cans of chicken and the roast beef and have eaten them right out of the can....i assuming its basically the same thing, but cheaper overall.
Lid are no longer needed to be heated before canning. I just add beef bullion cubes to the jars 1or 2 for a pint 2 to 4 for a quart. Bought my canner 43 years ago
There is a difference between a pressure cooker and a pressure canner. You should NEVER can in a pressure cooker. You should also let it vent for 10 minutes before you put the weight on. Also it depends on your elevation on how much pressure you use to process. People need to get the process right before they teach.
I put it on my venison after I take it out of the jar and use it like any taco meat at that point. Easier and you don't have to keep track of different jars
I only do 60 minutes 10 pound pressure for pints, 90 minutes for quarts at 10 pound, I've never tried adding season to mine can i order your season online, nice video
Thanks. So I may use my Sainted Mother's old pressure cooker / canner. And not have to spend a few hundred dollars to get a new one with bells and whistles. It is easily 66 years old. Mom thought it was simply the finest when she pulled it out of the box. Best
I adjust temp to get 2-3 short jiggles per minute. Remember this..., everytime the weight jiggles the pressure decreases. The goal is to attain & maintain pressure.
Such a varity of directions from video to video on canning times.. you say 15lb@ 90min..others i have watched say 10lbs@ 45mins. You are doing dbl the time at 5lbs more pressure. Wish i just knew what was safe. 90mins seems like a overkill.
The pounds of pressure is determined by your altitude. The length of time is always 75 minutes per pint and 90 minutes per quart for meat or dry beans.
Originally canning was done in glass jars. Metal tubes, called “cans” after “canna”, O.E. for a drinking cup, came 50 years or so later. The metal cans were developed for industrial supply of military stores in the 1860’s. Glass remains the home canning container.
Thanks for this video. My husband and son are just bringing a deer home, tomorrow is pressure canning day, first try ever for venison. Can't wait to taste it. Greetings from Scotland.
That's awesome.
I did our first time last year and really enjoy it and the connivance of it. Also we used bones for broth with scraps/cut offs of onions, carrots, ect. Best use is for potatoes, rice, or just good health.
Home canned venision is regularly back on our table since, absolutely amazing.
That looked tender and delicious!!
With my father aging I have been looking for ways he can enjoy deer meat that is not just ground up I am going to give this a try thanks for posting!
A wonderful utube. Looking forwatd to trying this recipe.
Your not suppose to put your gauge on until after you get pressure in your pot.
AND, vented out steam for 10 minutes!!!
Exactly right, thanks for saying that!
Thanks for the information,God bless you for sharing this.
Thank you both for the time you put into making this very informative video.
ive been researching this process and may have to give this a try. We process all our own deer and hogs...and im thinking this might save some freezer space for quick meals with the deer or elk meat if I get lucky enough to draw a tag and harvest an elk one of these days. Ive made lots of jerky, and all kinds of sausages from our deer and hog, but no experience with canned meat. What is not talked about as much is COOKING with canned meat. Subscribed and hope you will throw some content out there about cooking with the canned meats for those quick meals.
Quick meals is the key. The canning process will create a broth in the jar. You can heat up and eat over bread, potatoes, rice or noodles. We also will add cream of mushroom soup. If you have boiled potatoes and carrots you can make a quick stew. It may sound crazy but it tastes great cold right out of the jar. Of course with the cream of mushroom soup you can add any and all preferred vegetables.
@@theseasonedbutcher4686 nope that doesnt sound crazy at all. Ive bought the cans of chicken and the roast beef and have eaten them right out of the can....i assuming its basically the same thing, but cheaper overall.
Lid are no longer needed to be heated before canning. I just add beef bullion cubes to the jars 1or 2 for a pint 2 to 4 for a quart. Bought my canner 43 years ago
That's awesome, thanks for sharing 👍
I still heat my lids as we sanitise everything else. Plus I have a regular 100% success rate canning meat, so I'm not changing my process or anything.
@@lat1419 i also get 100% success rate 👍
Same here. Beef boulion maybe garlic, onion.
Love canned venison
We also love it!!!!
There is a difference between a pressure cooker and a pressure canner. You should NEVER can in a pressure cooker. You should also let it vent for 10 minutes before you put the weight on. Also it depends on your elevation on how much pressure you use to process. People need to get the process right before they teach.
I've done both. The only difference is the amount of psi on the vessel. Glass house lady.
Hush Karen
No difference in fact my pressure canner came with a recipe book full of recipes to cook inside without jars lol
Thanks for the video!!!
Subscribed... 👍🏼
What size canner is this?
I believe the bigger one is a 16qt.
Dont have to debubble? Just firmly press down?
You can firmly press down or if I notice it's not packing well enough depending on your cuts of meat I will use a knife to slide down the sides.
If you wanted to make venison taco meat how much seasoning would you recommend adding? I hear that the PC process intensifies flavors
For my pint size jars of canned venison, like stew meat, I only put 1 tsp of seasonings.
That will be a good starting point. If it's not seasoned enough just add more while your reheating.
I put it on my venison after I take it out of the jar and use it like any taco meat at that point. Easier and you don't have to keep track of different jars
I only do 60 minutes 10 pound pressure for pints, 90 minutes for quarts at 10 pound, I've never tried adding season to mine can i order your season online, nice video
Thank you very much, yes you can order the seasoning on our website, www.theseasonedbutcher.com/products/856
What is the seasoning that you use
So this is the seasoning that we used. www.theseasonedbutcher.com/products/8561
👍
Wipe rims with a vinegar dampened towel or paper towel
Great advice 👍
How long does it last in the jar months or years
It's last a good 12 months .
Years in cool dark place like root cellar 😊
Gosh I was looking forward to using some of the seasonings on your website, then got hit with the shipping. Bummer!
Well sorry to hear that.
Thanks. So I may use my Sainted Mother's old pressure cooker / canner. And not have to spend a few hundred dollars to get a new one with bells and whistles. It is easily 66 years old. Mom thought it was simply the finest when she pulled it out of the box. Best
That's awesome
Your County Extension Office will test the canner for free to confirm its integrity/ serviceability.
Why 15 lbs? Is it because of your elevation.?
Yes it is. I can at 10 lbs for 75 minutes for pints and 94 quarts. I also wipe my rims with a paper towel that has white vinegar on it.
I adjust temp to get 2-3 short jiggles per minute. Remember this..., everytime the weight jiggles the pressure decreases. The goal is to attain & maintain pressure.
Such a varity of directions from video to video on canning times.. you say 15lb@ 90min..others i have watched say 10lbs@ 45mins. You are doing dbl the time at 5lbs more pressure. Wish i just knew what was safe. 90mins seems like a overkill.
The pounds of pressure is determined by your altitude. The length of time is always 75 minutes per pint and 90 minutes per quart for meat or dry beans.
Your spice bag is mostly sugar.
It does have some sugar and other ingredients.
This isn't canning. This is bottling. Why do you call it canning when you use glass jars?
This has been called canning in the US for many, many moons.
Originally canning was done in glass jars. Metal tubes, called “cans” after “canna”, O.E. for a drinking cup, came 50 years or so later. The metal cans were developed for industrial supply of military stores in the 1860’s. Glass remains the home canning container.
No longer recommend boiling your lids
Thanks for the Information.
So much is wrong with your video.
So much wrong info in this video....smh
So tell us what you dislike about this video
@@ellensilfies5634 I never said that.