Hi, I have been going through your videos trying to catch up! lol I was wondering what kind of Peeler & Corer you use? I have not had good luck with those in the past so I have been doing everything by hand! Which takes Forever! lol
@@Sunny-jz3dy - I wish I could give you a brand or store. The one I have (as seen in this vid) has worked really well for me for years. But it came from Germany. This said, I have seen similar styles floating around in the US. Amazon, perhaps? They are core and slice, but the peeler can be turned off if desired. Sorry I can't be of more help. ua-cam.com/video/iqde3jYR1io/v-deo.html
@@homesteadinginnorthflorida I'm the first generation in my family to be born here in the U.S. The Danahers moved here from Ireland in 1960..something..lol I was able to trace my family back over 7 generations! Which was pretty cool!
You can either can it raw or slightly cooked. The ground meat is pre-browned, so it does not stick into one big clump during processing. Meat pieces won't do that. Venison is a super dry meat, personally I prefer the hot pack method so that it is adequately covered by liquid. These are reliable, tested instructions from the Center of Food Preservation: nchfp.uga.edu/how/can_05/strips_cubes_chunks.html Happy canning :)
16 pints is a lot. I haven't canned any yet this deer season, still accumulating it in the freezer. We're in North/Central Florida, 25ish miles from Lake City.
@@homesteadinginnorthflorida I am trying to get my freezer cleaned out for this deer season! Yes, it was a lot…almost too much, lol. I also have an All American canner..
@@libbyleatherwood6940 it's awesome to have it canned up. My guys love spaghetti/tomato sauce with ground deer. Fingers crossed for many more cans this season. :)
@@homesteadinginnorthflorida oh, that’s sad. I broke one last fall, but now I have a set of 5 instead of a set of 6. I posted a somber FB post for it. One of my friends reminded me that the price we pay for using the things we love is that we will eventually lose them but if we set them away in a safe place we will instead lose our love for them.
Great video on canning
Thank you! :)
So glad to see another video!!!
Thank you :) I've been terrible youtube lazy. So much to do in the garden this time of the year.
Hi, I have been going through your videos trying to catch up! lol I was wondering what kind of Peeler & Corer you use? I have not had good luck with those in the past so I have been doing everything by hand! Which takes Forever! lol
Hi Sunny - you mean peeler and corer for things like apples and pears?
@@homesteadinginnorthflorida Yes, sorry I should have said so. lol The one I had just didnt work right!
@@Sunny-jz3dy - I wish I could give you a brand or store. The one I have (as seen in this vid) has worked really well for me for years. But it came from Germany. This said, I have seen similar styles floating around in the US. Amazon, perhaps? They are core and slice, but the peeler can be turned off if desired. Sorry I can't be of more help. ua-cam.com/video/iqde3jYR1io/v-deo.html
@@homesteadinginnorthflorida I understand Thanks anyway! Great that you had that to bring with you and it still works so well!
@@homesteadinginnorthflorida I'm the first generation in my family to be born here in the U.S. The Danahers moved here from Ireland in 1960..something..lol I was able to trace my family back over 7 generations! Which was pretty cool!
So I have a leg of venison in freezer. Do I need to cook this meat before I can I. I thought I’d just cut into pcs.
You can either can it raw or slightly cooked. The ground meat is pre-browned, so it does not stick into one big clump during processing. Meat pieces won't do that. Venison is a super dry meat, personally I prefer the hot pack method so that it is adequately covered by liquid. These are reliable, tested instructions from the Center of Food Preservation: nchfp.uga.edu/how/can_05/strips_cubes_chunks.html Happy canning :)
I just canned 16 pints of ground deer meat today! Where in North Florida are you? We live in south Alabama, just a little above Dothan..
16 pints is a lot. I haven't canned any yet this deer season, still accumulating it in the freezer. We're in North/Central Florida, 25ish miles from Lake City.
@@homesteadinginnorthflorida I am trying to get my freezer cleaned out for this deer season! Yes, it was a lot…almost too much, lol. I also have an All American canner..
@@libbyleatherwood6940 it's awesome to have it canned up. My guys love spaghetti/tomato sauce with ground deer. Fingers crossed for many more cans this season. :)
HI FRIEND 💛 💛 💛 Is all that meat from 1 dear?
I have a set of those same little Pyrex dishes!
Are you by chance ex-Amish? The accent is familiar…
No Amish. But 100% German. :) That beautiful jadeite bowl broke last month. I was so sad, I was contemplating a somber funeral. :(
@@homesteadinginnorthflorida oh, that’s sad. I broke one last fall, but now I have a set of 5 instead of a set of 6. I posted a somber FB post for it. One of my friends reminded me that the price we pay for using the things we love is that we will eventually lose them but if we set them away in a safe place we will instead lose our love for them.
@@MotJ949 your friend is SO right!
That looks so good! Your family is lucky you are a really good cook. Looking forward to the venison bratwurst.
They are - they just don't know it LOL