Aloha is a red bear. I am your overseas comrade Konstantin.I came across your channel while I was looking for information about North American trappers and I want to say that such a love for their culture and family values deserves. thank you for the information good luck and health to you and your family
We have been doing this for 3 years now and love it!! We do hamburger to One thing that you should do is take the rings off all the jars you have canned. If you have a problem or it doesn't can right the flat will come off you will know that it is bad THANK YOU FOR A GREAT VIDEO!!
I season, brown, and cook my meat in a roasting pan before canning. This makes a good gravey to add to the meat in the jars. You may add a garlic bulb or a jalapeno in the jars. Try it. Most people I know prefer this method over raw canned meat.
Try celery seed, cream of celery (or cream of mushroom) beef broth, black pepper, salt. Pour it over some steamed long grain rice. Yum yum, get you sum.
You have me inspired. I ain’t got no deer but I am going to can something, chicken, beef, pork, something. Thank you for your well done instructional video
Thank you for demonstrating this canning process. My Grandma use to always tell us Grand kids about canned red meat. She said when she was a young-un it was her favorite. It was a family tradition lost to freezers as they became more available. I'll be making a trial run on this red meat canning process soon. Thanks again for demonstrating.
I see he's using a glass top stove. I use to can on our glass top but it has a safety mechanism that shuts it down if the burner is on too long. I popped that and my stove would not work. Cost $150 to have it resett. Repairman said don't do that. I now can everything on a gas burner on the patio. FYI
@@duanerenchin9322 Good to know. My stove is a glass top. I know they're supposed to be smarter, but I find glass top stoves can take forever to get things done. While it may be efficient with the use of electric the time involved getting things done has increased. Guess I'll have to invest in a gas burner for outdoors. Thanks again. 😀
@@duanerenchin9322 A few yrs ago, I brought my pressure cooker to my sister's house on Thanksgiving to make my contribution to the dinner. Her glass top stove would not get my pressure up. The stove kept shutting off, so I took the lid off and boiled away.
If you don't mind a few tips: Since you're pressure canning the jars and lids don't have to be sterilized, just clean from the dishwasher. The extra cinch you put on the bands is probably too much. You want the band to spin off with ease. Just finger tight and stop. No gripping to tighten. After it starts venting, let the canner vent for 10 minutes then put the weight on. Jiggler weight is 10lbs if below 1k ft and 15 if above, if memory serves. I'm at sea level so only need the 10lb. Have you noted any off flavors from adding seasonings? On the canning groups some of the ladies have warned me that some herbs can become bitter when canning, so I stick to kosher salt and call it a day. Haven't canned deer yet. Canned everything else.
ps Forgot to add, after the processing time has completed, let it cool naturally. When cool, remove the weight, then the lid. Opening either too soon can cause the jars to crack due to the inrush of cold air.
My husband loves to hunt. We usually freeze our meat, but he was at a friends house and tried canned venison so his last deer. He had cut up venison stew meat, and put it in the deep freeze for me to at a later date. This is a great video thanks a bunch for putting it out there!
You'll love it. A bit of work but when you dont feel like cooking its fast meal. You can just season it after you get it out. Tender and taste a bit like roast beef. Bin canning for 25 years, everything and im a guy lol
I done this like 5 years ago when we had shot 3 deer and wanted to try it .if you do this you cant tell the difference if its beef or venison, also one batch i did was just to Sear up in the frying pan only for color..before i canned it! Great video!!
Great video and information, we don't buy red meat from the store, we can and/or freeze deer and elk meat every year.We make jerky.home canned venison barley soup, venison stew pickled beets, zucchini relish and even make lard This makes the best pie crust that you will ever eat. Some of us were born 150 years too late. Tim M.11-1-2024
Thank you SO much for this video! I got my first pressure canner and I’m excited to use it for the first time this season to can up my deer meat! I was a little apprehensive since I have never canned meat before but you made it look like I can definitely do it! 😅 I’ll be teaching my 3 kiddos along with me so we can all learn together. Thanks again. I’ll give my grandma a call also as she may have some extra tips for me 😊 sadly I don’t know any people my age that can anymore but I’m thinking we all better be learning
Great video to show people how easy this is to do. I've been canning deer meat for 30 yrs and do it slightly differently with the ingredients. I put everything I want in the bottom of the jars. Some jars, I'll drop a whole garlic clove in the bottom and a chunk of red onion, followed by my salt n pepper. Some jars will get a jalapeño slice. After my meat is added and tapped down really well, I've always added two slices of bacon to the top. Deer is so lean that it needs a little fat added for flavor, and it seals the meat with an additional protective layer. Everyone else I know in my family and friends that also can their deer, add beef tallow to the top of their jars. There's nothing like going to the pantry on a sunday afternoon and grabbing a jar of deer meat, a fork, and crackers while watching football. Right out of the jar cold on crackers is amazing. Another favorite is cook up a pot of noodles, then add a jar of deer meat, can of Campbell's mushroom soup, maybe 1/2 to 1 cup of milk to get it to mix well. Basically, a deer meat stroganoff. Sometimes, I add a can of peas ! Yummy 😋
Hey Mountain Man may I suggest your putting just a couple pieces of CHUNK PINEAPPLE 1-2 in each of those jars, it won't make the meat taste completely like pineapple but it will sure TENDERIZE the MEAT, you won't need the meat tenderizer. Natural pineapple chunks & onion with a bit of ORIGINAL MRS.DASH (yellow cap) are my favorites. It removes all the wild taste too. And so tender a baby can eat it. Just saying I use it on the neck roast too and NONE of my children liked venison until I cooked it this way and didn't tell them it was venison, they ate EVERY LAST PIECE with a um um um on every bite, after they finished it I told them the truth of course they still didn't want to believe me, I showed them my freezer bag I had labeled when the deer was harvested-they have no issues eating venison now. Oh you can use apple too I just prefer pineapple. Unless apples are from home I don't like using them as we send our BULK of APPLES ACROSS THE PACIFIC TO CHINA TO BE WASHED AND SHINED THEN SHIP THEM BACK TO THE U.S. My question is WHY? Pineapple doesn't get buffed!
I’ve never thought about putting pineapple in my canned meat before. I will have to give that a try. I love putting pineapple in a deer roast though. I imagine it would taste very similar. Thanks for watching
Yes, it's crucial in detecting a failed seal and preventing potential bacterial illnesses. The lid can pop and it can be discarded instead of making someone very sick!
Wells done! A few years ago I did the seasoning in my jars. I also did a few w beef broth added. I’d made the broth myself and it was to rich so it didn’t taste as I’d like it to be.😬. But it’s definitely edible w some fried potatoes The Worcestershire sauce is a wonderful idea. Definitely in the rotation in my pantry this year if I’m lucky enough to get a buck this year. By the way. Nice buck! I love all oh God’s creatures right next to the mashed potatoes 😉.
Pickling salt, canning salt, kosher salt all work well. Anything that doesn’t contain iodine. I use 1/4 tsp salt, 1/2 tsp Knorr powdered beef bullion and 1 crushed garlic clove per pint (wide-mouth jars work best, just me and the Wife so I use pint jars.).
I grew up water bathing red meat my whole life. People are scared to do it in the US but many European countries still do it with water bath and ive never had an issue with it... id like to be able to afford a pressure canner one day and try it. It seems more complicated with the pounds for elevation though
My family never used a pressure cooker mom always prepared meat and cold packed her product. But I think it is done similar.Video is very interesting job well done.I still have a lot of old family recipes.
I have done it in a water bath canner also and never had any problems but after reading up on it meat has to reach 242 degrees to kill some bacteria and the only way to that is under pressure
I've done this 2 times now, so far only one canner(7 qts) each year. How many cans you think you get out of one medium sized deer, if you can the whole thing?
Great video! Thanks for sharing! Becides the few drops of Worcestershire sauce. Did you add any other liquid to the jars? When they were finnished. It appeared they had a lot of liquid or juice in them. Thanks!
Thanks for the meat canning demonstration. I just started pressure canning about a month ago and have only done soups (chicken chowder and venison chili) thus far. I will try some deer if I get one this fall. Question, is it possible to can meat that was previously frozen? I have not seen any information on that, pros or cons.
My thing is, this can be eaten right out of the jar. No cooking required so if things go to crap, I will be able to feed my family. I have tomatoes, green beans, chicken soup, vegetable beef soup, plus deer meat. Protect yourself and your family.
I'm curious how many pounds of trimmed meat it took to do those 14 jars...ballpark. I'm going to can up a lot of wild game in my freezer this winter and am trying to figure out how many cases of quart and pint jars I'll need.
@@PacificNorthwestBowhunting this video is probably a couple years old and I can’t remember for sure how much this meat weighed. I would guess that probably 25-30lbs of meat would do 14qts.
I can my venison shoulder/hams/neck roasts, same with my wild hog, I raise rabbit and quail and can them often too.. good stuff HOSS thanks for the video
I didn’t need to because the meat creates enough of it own juice to fill the jars as it’s being canned. If I would have added any water the jars would have overflowed and not sealed. Thanks for watching. I appreciate it!
Can i use this same way to make stew? Like a deer/ beef stew with taters and carrots and celery? I love the idea of this bc if you have a hurricane come through and loose pkwer for tqo weeks, you wont loose all your meat.
You absolutely can! I have never done it myself but have several friends that do. They even make huge pots of vegetable soup for supper and then take the leftovers and can them.
My boss is from Pa and told me his Grandmother used to do this. I stumbled onto your video looking this method up. My question to you is how do you eat this? Out of the jar? Do you have a favorite recipe for this?
I have several favorites, it’s delicious just to warm up and eat over toast, you can add vegetables and make it like pot roast which is delicious. It’s awesome to make bbq with. Another favorite is to take a serving and put in a hot skillet and melt some provolone cheese and make it like a Philly cheese steak sub.
I don’t know the exact answer for you but I have personally had some on the shelf for 3 years that was delicious. It usually gets eaten faster than that at my house though. Thanks for watching!
I didn’t add any water. Only salt and seasonings. It produces its own broth. I’ve had them for two and three years that were still just as good as the day we made them. Thanks for watching
I enjoyed your film start to finish. I have owned 200 remote acres of woods 3 miles from the nearest farmland in north central Wisconsin since1975. We have seen our good deer hunting go from very good to not seeing hardly a deer because of wolves. A federal judge took away our right to try and control wolves through harvest. Our DNR grossly underestimates our wolf numbers. Wished we could again hunt and trap them without the native Americans burying their (our) permits.
Hello Mr 9.5. As someone already stated the canner should vent a steady stream of steam for ten minutes per USDA guidelines. We all have different ways of doing things but I see no reason for adding a chemical based meat tenderizer to the jars? All mine I can shred with a fork, how tender does it need to be? I add one tsp of kosher salt and that is it, any other spices get added when I use it and never add broth or water. Meat makes it's own broth!
@@bradmetcalf7832 lol, 9.5, that’s hilarious. Most people don’t notice. I only add the meat tenderizer for the flavor, not to tenderize the meat. Like you said it falls apart anyway. I don’t add any water at all or broth. Just the salt, seasonings and meat. Thanks for watching
The gub-mint will tell you differently, but as long as it is and continues to be properly sealed it will last many years. The only thing that may change, as long as the integrity of the seal remains, is that the texture may soften. I've had water bathed canned deer meat that was still good after 3 years though all of the books and the gub-mint says not to do it. One must realize that pressure canning has only been around almost 100 years. For many years before pressure canners came about people were, and still in other parts of the world today, everyone canned their meat in a water bath. With water bath canning meat it is in the boiling water bath several hours. And please note! I am NOT telling you or anyone to do it. Just a little canning history FYI. JS.
The average amount of meat placed in a qt jar is 2 lbs. Pints are about 1 pound. At least that's what I've found, when canning my beef, pork, chicken & fish. This will vary jar to jar as well as depending on the density and type of the meat being canned.
We’d love to have you, lol. The year I made this video we had a good season but man this year has been tough. That hurricane devastated the mountains around here so bad you can’t get through them. I appreciate you watching!
@MountainMenOutdoors Connecticut has a bumper crop of acorns this year. I think the deer are not moving to find food. I'm learning, hope I live long enough to harvest at least one! ❤ to you & your family.
Do you make broth our of the venison bones - - a friend of mine has some in his freezer for me to make broth - - what would you suggest I add to the bones, same as I do beef???
Be careful sir you cannot just heat the jar and resell a lid the ideal is to have all of that pressure against it you must rebuild the pressure. Or you run a risk of that meat going bad and that's your family that you're talking about there use that jar if you're not gonna sell it all the way with all that pressure then you need to eat that jar of food right now
The one jar that did not seal should not have been boiled to get it to seal. If a jar doesn't seal, eat it right away or put it in the 'fridge and eat within 4 days. It's not worth the risk.
Aloha is a red bear. I am your overseas comrade Konstantin.I came across your channel while I was looking for information about North American trappers and I want to say that such a love for their culture and family values deserves. thank you for the information good luck and health to you and your family
Thanks and to you as well
Good video would like to learn every thing I can on canning . I'll try with this year's venison and samon thanks for your time making this video.
Enjoyed the video, I also can deer meat. I have had some on the shelf up to 3 years, when I opened it , it taste as fresh as if I just canned it.
Thanks for watching! We love it.
What are the spices you like and put in with your meat I new to can meat of any kind thanks
@lorenetipton5930 I used Salt, pepper, seasoned meat tenderizer and garlic powder
It’ll last for many years
We have been doing this for 3 years now and love it!!
We do hamburger to
One thing that you should do is take the rings off all the jars you have canned. If you have a problem or it doesn't can right the flat will come off you will know that it is bad
THANK YOU FOR A GREAT VIDEO!!
Thanks for watching! I appreciate you
This is such great information I would like to know more about canning deer meat.❤
@@shirleydeschenes2759 what do you want to know
I season, brown, and cook my meat in a roasting pan before canning. This makes a good gravey to add to the meat in the jars. You may add a garlic bulb or a jalapeno in the jars. Try it. Most people I know prefer this method over raw canned meat.
Have you ever can your grind up meat that you make into🎉 deer buger. Wea wondering if you can canit
We lived with no power and canned a moose each yeaar, 2 deer and about 100 chickens..all done with a pressure canner on a wood cookstove!
That’s awesome! Sounds like a peaceful lifestyle. Thanks for watching
Lots of hard work for sure, but worth it.
My sister Cannes deer meat every year. Nothing better for a quick meal of taters or egg noodles. Good job on the video
Thanks! I appreciate you watching. We had some for lunch today, it was delicious.
Try celery seed, cream of celery (or cream of mushroom) beef broth, black pepper, salt. Pour it over some steamed long grain rice. Yum yum, get you sum.
You have me inspired. I ain’t got no deer but I am going to can something, chicken, beef, pork, something. Thank you for your well done instructional video
Thank you for demonstrating this canning process. My Grandma use to always tell us Grand kids about canned red meat. She said when she was a young-un it was her favorite. It was a family tradition lost to freezers as they became more available. I'll be making a trial run on this red meat canning process soon.
Thanks again for demonstrating.
I see he's using a glass top stove. I use to can on our glass top but it has a safety mechanism that shuts it down if the burner is on too long. I popped that and my stove would not work. Cost $150 to have it resett. Repairman said don't do that. I now can everything on a gas burner on the patio. FYI
@@duanerenchin9322 Good to know. My stove is a glass top. I know they're supposed to be smarter, but I find glass top stoves can take forever to get things done. While it may be efficient with the use of electric the time involved getting things done has increased. Guess I'll have to invest in a gas burner for outdoors.
Thanks again.
😀
@@duanerenchin9322ours is a GE and I cook on it for hours without issue.
@@duanerenchin9322 A few yrs ago, I brought my pressure cooker to my sister's house on Thanksgiving to make my contribution to the dinner. Her glass top stove would not get my pressure up. The stove kept shutting off, so I took the lid off and boiled away.
Canned venison is one of the best things I've ever put in my mouth
If you don't mind a few tips: Since you're pressure canning the jars and lids don't have to be sterilized, just clean from the dishwasher. The extra cinch you put on the bands is probably too much. You want the band to spin off with ease. Just finger tight and stop. No gripping to tighten. After it starts venting, let the canner vent for 10 minutes then put the weight on. Jiggler weight is 10lbs if below 1k ft and 15 if above, if memory serves. I'm at sea level so only need the 10lb.
Have you noted any off flavors from adding seasonings? On the canning groups some of the ladies have warned me that some herbs can become bitter when canning, so I stick to kosher salt and call it a day. Haven't canned deer yet. Canned everything else.
ps Forgot to add, after the processing time has completed, let it cool naturally. When cool, remove the weight, then the lid. Opening either too soon can cause the jars to crack due to the inrush of cold air.
My husband loves to hunt. We usually freeze our meat, but he was at a friends house and tried canned venison so his last deer. He had cut up venison stew meat, and put it in the deep freeze for me to at a later date. This is a great video thanks a bunch for putting it out there!
You'll love it. A bit of work but when you dont feel like cooking its fast meal. You can just season it after you get it out. Tender and taste a bit like roast beef. Bin canning for 25 years, everything and im a guy lol
I done this like 5 years ago when we had shot 3 deer and wanted to try it .if you do this you cant tell the difference if its beef or venison, also one batch i did was just to Sear up in the frying pan only for color..before i canned it! Great video!!
Great video and information, we don't buy red meat from the store, we can and/or freeze deer and elk meat every year.We make jerky.home canned venison barley soup, venison stew pickled beets, zucchini relish and even make lard This makes the best pie crust that you will ever eat. Some of us were born 150 years too late. Tim M.11-1-2024
Thanks for watching, I really appreciate it. I agree I was definitely born 150 years too late too.
Thank you SO much for this video! I got my first pressure canner and I’m excited to use it for the first time this season to can up my deer meat! I was a little apprehensive since I have never canned meat before but you made it look like I can definitely do it! 😅 I’ll be teaching my 3 kiddos along with me so we can all learn together. Thanks again. I’ll give my grandma a call also as she may have some extra tips for me 😊 sadly I don’t know any people my age that can anymore but I’m thinking we all better be learning
That’s awesome I hope it turns out great! You’ll have to let me know how it goes and how you like it! Thanks for watching.
I have a friend who does this...its works great and the meat gets so tender!
Great video to show people how easy this is to do. I've been canning deer meat for 30 yrs and do it slightly differently with the ingredients. I put everything I want in the bottom of the jars. Some jars, I'll drop a whole garlic clove in the bottom and a chunk of red onion, followed by my salt n pepper. Some jars will get a jalapeño slice. After my meat is added and tapped down really well, I've always added two slices of bacon to the top. Deer is so lean that it needs a little fat added for flavor, and it seals the meat with an additional protective layer. Everyone else I know in my family and friends that also can their deer, add beef tallow to the top of their jars. There's nothing like going to the pantry on a sunday afternoon and grabbing a jar of deer meat, a fork, and crackers while watching football. Right out of the jar cold on crackers is amazing. Another favorite is cook up a pot of noodles, then add a jar of deer meat, can of Campbell's mushroom soup, maybe 1/2 to 1 cup of milk to get it to mix well. Basically, a deer meat stroganoff. Sometimes, I add a can of peas ! Yummy 😋
I do the onions too!
Thanks so much for the video. This is my first time canning and I can’t wait to see how it turns out!
@@rachelwright477 I hope it turns out great! I appreciate you watching
Hey Mountain Man may I suggest your putting just a couple pieces of CHUNK PINEAPPLE 1-2 in each of those jars, it won't make the meat taste completely like pineapple but it will sure TENDERIZE the MEAT, you won't need the meat tenderizer. Natural pineapple chunks & onion with a bit of ORIGINAL MRS.DASH (yellow cap) are my favorites. It removes all the wild taste too. And so tender a baby can eat it. Just saying I use it on the neck roast too and NONE of my children liked venison until I cooked it this way and didn't tell them it was venison, they ate EVERY LAST PIECE with a um um um on every bite, after they finished it I told them the truth of course they still didn't want to believe me, I showed them my freezer bag I had labeled when the deer was harvested-they have no issues eating venison now. Oh you can use apple too I just prefer pineapple. Unless apples are from home I don't like using them as we send our BULK of APPLES ACROSS THE PACIFIC TO CHINA TO BE WASHED AND SHINED THEN SHIP THEM BACK TO THE U.S. My question is WHY? Pineapple doesn't get buffed!
I’ve never thought about putting pineapple in my canned meat before. I will have to give that a try. I love putting pineapple in a deer roast though. I imagine it would taste very similar. Thanks for watching
Thanks for sharing.
Papaya will tenderize meat too. Had it with canned moose.
👍
Thats introducing citric acid
Same thing in meat tenderizer with some extra flavor.
🧢 have been waiting to see this done for a while. Real inspiration thank you
Thanks for watching
Loved the video One suggestion I was taught to always take your rings off before storing
Yes, it's crucial in detecting a failed seal and preventing potential bacterial illnesses. The lid can pop and it can be discarded instead of making someone very sick!
Always.
Or consumed before it goes bad@@shelwhitley1011
That's awesome.I enjoyed your video I am a dear processor and I'm gonna share your video with my customers.Thanks again and happy Hunting.
Thank you very much, I appreciate that!
Great job. My Friend Chris gave me a jar about 6 years ago and I ate it right out of the jar. Delicious!!!!
Wells done! A few years ago I did the seasoning in my jars. I also did a few w beef broth added. I’d made the broth myself and it was to rich so it didn’t taste as I’d like it to be.😬. But it’s definitely edible w some fried potatoes
The Worcestershire sauce is a wonderful idea. Definitely in the rotation in my pantry this year if I’m lucky enough to get a buck this year. By the way. Nice buck!
I love all oh God’s creatures right next to the mashed potatoes 😉.
I hope you get a buck! Thanks for watching
very interesting video. I had never seen that done before.
Thanks for watching brother! It goes really well over mashed potatoes. Also makes some of the best barbecue you’ve ever eat.
Pickling salt, canning salt, kosher salt all work well. Anything that doesn’t contain iodine. I use 1/4 tsp salt, 1/2 tsp Knorr powdered beef bullion and 1 crushed garlic clove per pint (wide-mouth jars work best, just me and the Wife so I use pint jars.).
THANK YOU for explaining the process so clearly and concisely that even an ADHD girl like me can understand it and stay focused throughout!
Thanks for watching! I appreciate it and hope it helps
Great information expertly explained. Thank You for posting!
I remember as a kid Grandma Johnson canning peaches. We'd let out a cheer every time we heard a lid 'pop' when it sealed.
That is great. I canned a lot of venison. It is soo tender and good.
I love this video. I was told you could can meat but wasn’t sure how to do it….
Thanks for watching!
This was so helpful. Thank you. I’m gonna use everything u added plus a few drops of Mesquite liquid smoke
I hope you love it and it turns out great! Thanks for watching
Interested and clean video appreciated much
Thanks for watching, I appreciate it!
Awesome job.
Good video did great job
Very nice ! I would take my dry ingredients though and work it into the meat before stuffing the jars .
Thanks for watching, I appreciate it
Thanks for the info. Heard a friend say he had done this last year . Ready to try myself
You’ll love it! Taste like the best pot roast you’ve ever eaten! Thanks for watching
Thanks for sharing
Me and a friend precook the meat. That looks a little easier. We will try your way this year.
I grew up water bathing red meat my whole life. People are scared to do it in the US but many European countries still do it with water bath and ive never had an issue with it... id like to be able to afford a pressure canner one day and try it. It seems more complicated with the pounds for elevation though
My family never used a pressure cooker mom always prepared meat and cold packed her product. But I think it is done similar.Video is very interesting job well done.I still have a lot of old family recipes.
@@rodeorebel that’s awesome! Thanks for watching
I have done it in a water bath canner also and never had any problems but after reading up on it meat has to reach 242 degrees to kill some bacteria and the only way to that is under pressure
That's my favorite way for deer meat can lake all kind of different stuff with caned venison
I've done this 2 times now, so far only one canner(7 qts) each year. How many cans you think you get out of one medium sized deer, if you can the whole thing?
If my memory is right it’s seems like not counting back straps on a medium sized doe I was getting around 13-14 quarts
@MountainMenOutdoors not bad. Thanks
That was a great video, thank you! I'm going to give it a try here soon! Cheers
That’s awesome! Hope it turns out great. I appreciate you watching
I’m going to try it just like you did it thank for the video
What brand pressure cooker is that
Thanks
Great video! Thanks for sharing! Becides the few drops of Worcestershire sauce. Did you add any other liquid to the jars? When they were finnished. It appeared they had a lot of liquid or juice in them. Thanks!
No, I didn’t add anything. It produces its own juice during the canning process. I appreciate you watching.
@@MountainMenOutdoors Ok. Great. Thanks again!
Thanks for the meat canning demonstration. I just started pressure canning about a month ago and have only done soups (chicken chowder and venison chili) thus far. I will try some deer if I get one this fall.
Question, is it possible to can meat that was previously frozen? I have not seen any information on that, pros or cons.
I’ve done that in the past when I had some that had been in the freezer and I needed more freezer space with no problems. I appreciate you watching
When you say what altitude What elevation are you above the ocean?
Around 3k ft
Easy to understand. Great information!
Thanks for watching
Nice we just got two mulies and a lope off to the elk woods
Will be canning
That’s awesome congratulations and good luck on elk!
My thing is, this can be eaten right out of the jar. No cooking required so if things go to crap, I will be able to feed my family. I have tomatoes, green beans, chicken soup, vegetable beef soup, plus deer meat. Protect yourself and your family.
What is your elevation in using 15lb pressure
I actually mis-spoke in the video, I actually only need to can at 12lbs. I’m around 3k feet in elevation
Thanks canned my first batch yesterday all seven sealed
@timothypickett4075 that’s awesome!
A slow rise in temperature will keep the jars from boiling over? Good to know!
I'm curious how many pounds of trimmed meat it took to do those 14 jars...ballpark. I'm going to can up a lot of wild game in my freezer this winter and am trying to figure out how many cases of quart and pint jars I'll need.
@@PacificNorthwestBowhunting this video is probably a couple years old and I can’t remember for sure how much this meat weighed. I would guess that probably 25-30lbs of meat would do 14qts.
@@MountainMenOutdoors Thank you! I think when I do it, I'll start with a gross trimmed weight and see how it pencils out.
I can my venison shoulder/hams/neck roasts, same with my wild hog, I raise rabbit and quail and can them often too.. good stuff HOSS thanks for the video
Thanks for watching, we appreciate it
Man iv always wanted to know how to do this looks amazing
Interesting
Yes sir. Keep em coming.
Will do, thanks for watching! I appreciate it
I've canned Deer meat before, but is there a reason why you didn't add hot water in your jars?
I didn’t need to because the meat creates enough of it own juice to fill the jars as it’s being canned. If I would have added any water the jars would have overflowed and not sealed. Thanks for watching. I appreciate it!
He raw packed the meat. When you raw pack you do not add water. When canning cooked meat you do add liquid.
You fill it with meat no room for water
I am not real big on a lot of different seasonings when canning. Lil salt and pepper is all I use. 😊
Awesome shows!!!!
What is the shelf life
Thank you for this video.
I haven't canned meat. Is the amount of air between top of the meat and the jar lid critical?
@@chrisbusse5197 it’s best to leave about an inch from top of meat to the rim from what I understand. That’s called the head space.
Dang I wanted to see you open a jar, pull out some meat and taste it. I'm also wondering what the consistency is of spices from top to bottom
Thanks for the info 😊
How did it get the juice in the jar ?
During the canning process the juice comes from the meat.
@MountainMenOutdoors Thanks i was thinking that but wanted to make sure
Can i use this same way to make stew? Like a deer/ beef stew with taters and carrots and celery? I love the idea of this bc if you have a hurricane come through and loose pkwer for tqo weeks, you wont loose all your meat.
You absolutely can! I have never done it myself but have several friends that do. They even make huge pots of vegetable soup for supper and then take the leftovers and can them.
Im not big on the seasonings, i added kosheer salt and wwhhole ground pepper, most was either stew meat and hamburger
@@Pickles1955 thanks for watching! I appreciate the feed back
My boss is from Pa and told me his Grandmother used to do this. I stumbled onto your video looking this method up. My question to you is how do you eat this? Out of the jar? Do you have a favorite recipe for this?
I have several favorites, it’s delicious just to warm up and eat over toast, you can add vegetables and make it like pot roast which is delicious. It’s awesome to make bbq with. Another favorite is to take a serving and put in a hot skillet and melt some provolone cheese and make it like a Philly cheese steak sub.
@MountainMenOutdoors that philly sounds good...thank you for your time
@@MountainMenOutdoorsthe Philly steak sub sounds good, I'll have to try that
Enjoyed the video!! Thank you...
Subscribed.
Thanks for watching and for the sub! It’s much appreciated
How long can you store it for roughly?
I don’t know the exact answer for you but I have personally had some on the shelf for 3 years that was delicious. It usually gets eaten faster than that at my house though. Thanks for watching!
how long can you keep the meat for
Several years. I know I finished my last jar this summer and it was canned 2.5 years ago.
So I live at about 4600 ft what pressure should I use on the canner?
From what I can find, you should can at 13 pounds of pressure at that elevation
Did you add any water?
How long are these shelf stable?
I ate one from 3 years ago last night. Shelf stable at least that long.
I didn’t add any water. Only salt and seasonings. It produces its own broth. I’ve had them for two and three years that were still just as good as the day we made them. Thanks for watching
I had one pint left a few years ago that was 20 years old and it was fine. It was lost on the shelf.
So you add no liquid before pressure cooking?
That’s right, just meat and the seasoning. The juice comes from the meat during the canning process.
@ great to know. Thanks for the video
I enjoyed your film start to finish. I have owned 200 remote acres of woods 3 miles from the nearest farmland in north central Wisconsin since1975. We have seen our good deer hunting go from very good to not seeing hardly a deer because of wolves. A federal judge took away our right to try and control wolves through harvest. Our DNR grossly underestimates our wolf numbers. Wished we could again hunt and trap them without the native Americans burying their (our) permits.
Hello Mr 9.5. As someone already stated the canner should vent a steady stream of steam for ten minutes per USDA guidelines. We all have different ways of doing things but I see no reason for adding a chemical based meat tenderizer to the jars? All mine I can shred with a fork, how tender does it need to be? I add one tsp of kosher salt and that is it, any other spices get added when I use it and never add broth or water. Meat makes it's own broth!
@@bradmetcalf7832 lol, 9.5, that’s hilarious. Most people don’t notice. I only add the meat tenderizer for the flavor, not to tenderize the meat. Like you said it falls apart anyway. I don’t add any water at all or broth. Just the salt, seasonings and meat. Thanks for watching
Good job!! Only thing I'd change is using fresh garlic instead of garlic powder! One drop of Worcestershire sauce? Why bother...lol
I put a piece of beef talon on top the meat in each jar and place in a 250 degree oven for 90 minutes , I can do 15 jars at a time
I have never heard of this method.
I put a 1/2 teaspoon salt and a bouillon cube in each pint, everyone loves it.
Is the meat ready to snack on?
Absolutely
Great video
Thanks I appreciate that!
Hey guys. This is a question instead of a comment. How much pink salt vs. the sea salt? Thanks ahead of time, and keep 'em comin' please!
Same
How long will that keep the meat good for?
I’ve personally had it for two years on the shelf and it was as good as the day we made it. I’ve heard others say they’ve had it 4 years.
The gub-mint will tell you differently, but as long as it is and continues to be properly sealed it will last many years. The only thing that may change, as long as the integrity of the seal remains, is that the texture may soften. I've had water bathed canned deer meat that was still good after 3 years though all of the books and the gub-mint says not to do it. One must realize that pressure canning has only been around almost 100 years. For many years before pressure canners came about people were, and still in other parts of the world today, everyone canned their meat in a water bath. With water bath canning meat it is in the boiling water bath several hours. And please note! I am NOT telling you or anyone to do it. Just a little canning history FYI. JS.
Lordy that seems like a lot of salt to me but otherwise looks like a wonderful meal to ad to your pantry! Thanks for sharing.
The average amount of meat placed in a qt jar is 2 lbs. Pints are about 1 pound. At least that's what I've found, when canning my beef, pork, chicken & fish. This will vary jar to jar as well as depending on the density and type of the meat being canned.
Thks was wondering if could. Tired of green beans. 😊
Well done.
You should do a video of how you prepare it for a recipe
Bro, I'd love to have dinner at your house!
First time hunter, 70 yrs old. Haven't seen hide nor hair out there yet.
We’d love to have you, lol. The year I made this video we had a good season but man this year has been tough. That hurricane devastated the mountains around here so bad you can’t get through them. I appreciate you watching!
@MountainMenOutdoors Connecticut has a bumper crop of acorns this year. I think the deer are not moving to find food.
I'm learning, hope I live long enough to harvest at least one!
❤ to you & your family.
@savage22bolt32 Good luck to you and God bless your family
Do you make broth our of the venison bones - - a friend of mine has some in his freezer for me to make broth - - what would you suggest I add to the bones, same as I do beef???
Add carrots celery onions and you can season it with pepper and salt we make bone broth it’s very good!
Don't use the venison bones. Too great chance of CWD.
Thank you
Thanks for watching!
No liquid in the jars ?
Nope it creates its own juice during the process. If you were to add liquid it would probably overflow inside your canner.
@MountainMenOutdoors Thank you for letting me know
Do you hang your deer in a cooler before you do this?
Thanks for watching! I have a large refrigerator in my basement that I age most of my meat in for 5-7 days before we process any of it.
Be careful sir you cannot just heat the jar and resell a lid the ideal is to have all of that pressure against it you must rebuild the pressure. Or you run a risk of that meat going bad and that's your family that you're talking about there use that jar if you're not gonna sell it all the way with all that pressure then you need to eat that jar of food right now
The one jar that did not seal should not have been boiled to get it to seal. If a jar doesn't seal, eat it right away or put it in the 'fridge and eat within 4 days. It's not worth the risk.
We had that jar for supper right after video, thanks for watching.
@@MountainMenOutdoors Atta Boy!
I didn’t know you could do it on a glass top stove, my pressure cooker says not to use it on that stove???
I’ve canned on ours for years with no problems.
@ thank you!! I’ve been doing it on propane for fear of messing up the stove, now I have a new plan!!
Thank you sir show me how can meat
You're supposed to let a steady stream of steam come out of the vent pipe for 10 minutes then put your pressure regulator aka., jiggler on
Thanks for the tip
Thx I was wondering
I'm yes true!
B. S. you do not have to wait 10 minutes.
That is a waste of energy and contributes to global warming 😮
Well done
Thank you!
I. Like. This