Canning Venison - An Easy Way to Preserve the Product of Your Successful Hunt

Most people don't realize just how easy canning venison can be. Works for canning elk too. I remember checking out what would be involved with canning the wild game my guys brought home from hunting camp. I could not believe it would be as easy as the information I was finding made it out to be. Cut it up, put it in a jar and pressure can it? Surely there is more to it than that! Well there is a little bit more.... but not much.

I wish I would have started canning meat years ago. Each year I worried about having enough freezer space. When I started canning part of the meat we had, I freed up a lot of space for other things.

I don't can all of this meat. You know just how much meat is on an elk right? We save the choice cuts of meat for steaks and roasts. But the less tender cuts all go for jerky, sausage and canning, both ground and cubed.

Benefits of canning vs freezing

* Less worries about freezer space.

* Pressure canning the less tender cuts makes them more appetizing.

* Canned meat is ready to go at a moments notice. No defrosting time!

These are directions for an easy raw packed method for canning venison.

1. Slice meat into strips about 1 inch thick. Then cut into chunks the size you desire. Cubed is a convenient size.

2. Pack your chunks of meat into hot jars, leaving 1-inch head space.

3. Add canning salt if desired. 2 tsp per quart as desired. You can also layer onions into your jars with your meat. Do not add liquid! Seriously. This was the hardest part for me to get. You really don't have to add add liquid. The meat will produce its own juice.

4. Wipe the rims of your jars clean. Place the warmed canning lids and screw bands on the jars.

5. Place filled jars in your preheated pressure canner. Follow pressure canning instructions.

6. For altitudes less than 1000 feet process at 10 pounds pressure. Process Quarts - 1 hour 30 minutes. Process pints - 1 hour 15 minutes. Don't forget to adjust the pressure requirements for your altitude.

That's it! So easy. But remember for safety you really MUST use a pressure canner and you MUST use proper pressure for your altitude.

A pressure canner must reach a temperature of 240 degrees Fahrenheit in order to stop botulism. To compensate for altitude differences, you must increase the amount of pressure used. The time does not change, only the pressure used. You'll need to add 1/2 pound pressure for each 1,000 feet above sea level.

Use canned venison or canned elk in stews, meaty soups, and even chili. You could use it to make Sloppy Joe's and killer Enchiladas. Enjoy your venison!

For more canning venison recipes check out http://www.simplycanning.com/canning-meat.html Included are directions for canning venison already browned and hot packed. Find complete http://www.simplycanning.com/pressure-canning.html instructions, tips, techniques, safety advice, canning recipes and more.

I am Sharon wife to Tim and mom of 4 sons. We are an active hunting family. Much of our meat is provided by the men of hunting age in our family. Our garden also provides produce for healthy home canned foods year round.

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Home Canning Supplies and Equipment - The Proper Equipment Needed For Successful Home Canning

I love canning food. I use pressure canning and also boiling-water bath methods for preserving our garden harvests, depending on what type of food is being processed. There are certain items that comprise your arsenal of home canning supplies and make the job much easier.

First of all, you need a canner. I personally use an All American Pressure Canner manufactured by the Wisconsin Aluminum Foundry. I love the wing nut locking system of this particular canner. I've owned some other pressure cookers and canners that had a plastic gasket seal. The seals eventually crack and wear out, requiring replacement.

With the wing nut system, there are no gaskets to replace. Just be sure to keep all of your canner parts together so you do not lose them, such as your pressure regulator, your pressure gauge, the wing nuts, etc. A pressure cooker or canner without a vent regulator is useless, but the part is very small and easy to lose. I keep the loose parts inside of the canner in storage so that the parts are always there.

You need home canning jars that are designed for this purpose. Some glass will crack under high heat, so purchase Mason, Kerr or Ball glass canning jars made specifically for pressure or boiling bath canning.

You will need metal lids and screw bands. The metal seal lids should be used only once and discarded when the contents are consumed. The screw bands can be used over and over again. The screw bands are removed after the contents cool and the vacuum seal is achieved, and the filled canning jars are stored with the metal lid only.

Equipment and utensils should be made of stainless steel or anodized aluminum. Avoid copper, brass, cast iron, and galvanized zinc as these materials react with salts and acids in the foods.

A typical equipment array might include:

o Colander

o Heavy duty pots and saucepans

o Knives, cutting board, potato or vegetable peeler

o Ladle and spoons (heat resistant)

o Measuring spoons and cups in various sizes

o Large sized mixing bowl capable of several quarts

o Funnel designed specifically for a jar

o Magnetic lid wand

o Kitchen tongs

o Dry kitchen towels

o Non-metal spatula (for removing air bubbles)

o Jar lifter (this is a very handle tool for safely removing jars from hot boiling water)

o Cheesecloth

o Strainer

o Thermometer (I use a candy thermometer)

o Labels (often included in boxes of canning jars)

o Permanent marker

o Spice bag (handy but I often make mine from muslin or cheesecloth)

o Accurate kitchen timer

o Kitchen scales

o Journal or notebook for recording recipes, making notes, etc.

There are other tools that make the job of home canning easier, depending on the types of food you plan to process. Food mills, grinders, jelly bags, slicers, blenders, corers, pitters, and other items can make your job much easier.

There are canning accessory sets available that are very affordable and contain most of the common items you need when you hot process foods. Home canning supplies are necessary to perform the job successfully and safely. These utensils and equipment usually last for years with proper care, so a wise small investment in the beginning is highly recommended.

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Laura Brown is an experienced ghostwriter and professional freelance author. She also enjoys gardening and cooking. You can find some delicious recipes and gardening tips on her website, http://www.theranchersdaughter.com along with a lot of useful information on gardening, cooking, flowers, and living in the country. Learn more about home canning supplies at Laura's website.

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