Diesel5610
5 year old buck +
I got the same canner. My late season canning doe didn't cooperate so I will have to do some vegetables this summer. Interested to hear what you think about it after your first try.
Canning 101
- Thread starter Merle Hawggard
- Start date
SD51555
5 year old buck +
1. Take 20 minutes and read the book that came with it.
2. Get the Ball blue book of canning recipes.
3. Get a canning tool kit like this one: https://www.amazon.com/Presto-09995...d=1485626413&sr=8-6&keywords=canning+tool+kit Makes it much easier to keep your rims clean, get your jars out, and pull lids from from warm water.
4. Buy some taters cause you're gonna get used to that flavor quickly.
2. Get the Ball blue book of canning recipes.
3. Get a canning tool kit like this one: https://www.amazon.com/Presto-09995...d=1485626413&sr=8-6&keywords=canning+tool+kit Makes it much easier to keep your rims clean, get your jars out, and pull lids from from warm water.
4. Buy some taters cause you're gonna get used to that flavor quickly.
bueller
Moderator
Two quick questions before I get started.
The instructions that came with mine say to use 11 lbs of pressure for anywhere with an altitude under 2,000. I've seen recommendations for 15 lbs of pressure here and elsewhere?
If my last jar is only going to half full do I can it or just use the meat for something else?
The instructions that came with mine say to use 11 lbs of pressure for anywhere with an altitude under 2,000. I've seen recommendations for 15 lbs of pressure here and elsewhere?
If my last jar is only going to half full do I can it or just use the meat for something else?
Tree Spud
5 year old buck +
I would fry up that small amount of venison with some onions & peppers then put 3 over easy fried eggs on top ... ;)
bueller
Moderator
That sounds hard to beat!
Usually the pressure varies by recipe- always follow the blue book instructions when in doubt. Enough for half a jar full? I'd be browning that meat, and building a chili over the top of it!
bueller
Moderator
Meat is all cut up and ready. Waiting for the dishwasher to complete it's cycle so I can pack the jars.
The steaks we get from our butcher have a round bone and plenty of fat and tissue. Learned long ago to trim all that out before cooking. Might be wasting a little bit of meat but the improvement in the quality of the end product makes it well worth it.
The steaks we get from our butcher have a round bone and plenty of fat and tissue. Learned long ago to trim all that out before cooking. Might be wasting a little bit of meat but the improvement in the quality of the end product makes it well worth it.
John-W-WI
Administrator
That sound is a music to a canners ears. I always hope one or two don't seal so I can eat them right away :)
-John
Bowsnbucks
5 year old buck +
To the inexperienced eye, canned venison looks like a murder scene in a jar. But man .... does it taste good !!!! I once showed a jar to a buddy and I thought he was gonna yack right on the spot.
I think the best parts were what was sticking to the bottom of the pan after browning. A little Crisco in a cast iron skillet ....... little brown bits = drool !!!
I think the best parts were what was sticking to the bottom of the pan after browning. A little Crisco in a cast iron skillet ....... little brown bits = drool !!!
Keystonepaul
5 year old buck +
Hi folks, In an early post someone mentioned "Pear Honey" what praytell is that??? cause it sounds good!!
trampledbyturtles
5 year old buck +
TTT
Tried canning venison last night for the first time. Process went fairly well, but I am not satisfied with the outcome.
5 out of 14 jars failed to seal, an with the amount of work that went into it, I am not happy with those numbers.
Was having the same issue during the regular canning season with this as well, so there is a flaw somewhere in my system
I am making sure that the rims r perfectly clean, an pre-warming the lids in hot water prior to placing them on the jars. Maybe 3-4 min
Edit: I am warming the lids, but not the bands, could that be part of the issue?
Any suggestions on what I may be doing wrong.
I personally think I may not be tightening the bands down tight enough before they go into the pressure canner.
Was told if you go to tight, they can explode.
Currently I am just tightening barley finger tight.
Second question, I know you can reprocess some things, just not sure that would work well with the long cook times with venison.Think it would just turn to mush.
Tried canning venison last night for the first time. Process went fairly well, but I am not satisfied with the outcome.
5 out of 14 jars failed to seal, an with the amount of work that went into it, I am not happy with those numbers.
Was having the same issue during the regular canning season with this as well, so there is a flaw somewhere in my system
I am making sure that the rims r perfectly clean, an pre-warming the lids in hot water prior to placing them on the jars. Maybe 3-4 min
Edit: I am warming the lids, but not the bands, could that be part of the issue?
Any suggestions on what I may be doing wrong.
I personally think I may not be tightening the bands down tight enough before they go into the pressure canner.
Was told if you go to tight, they can explode.
Currently I am just tightening barley finger tight.
Second question, I know you can reprocess some things, just not sure that would work well with the long cook times with venison.Think it would just turn to mush.
Last edited:
trampledbyturtles
5 year old buck +
Here is the headspace that I was leaving, just below the lowest rib on the neck of the jar.![IMG_0274[1].JPG](https://habitat-talk.com/data/attachments/15/15787-aec154e1fbba5d859cf9c32c49e1facb.jpg "IMG_0274[1].JPG")
Merle Hawggard
5 year old buck +
It's basically pear preserves ground up. Lots of sugar so it's wonderful tasting and cooked till it's thick as honey, no actual honey is in it.
Sent from my SM-S903VL using Tapatalk
bueller
Moderator
I started canning venison just last year so I'm no expert. But I've yet to have a jar not seal. I've also done a bunch of chicken and fish. Your headspace looks just fine. Make sure to wipe the rim of the jar clean and dry. I don't warm my lids, it's no longer necessary with the new ones they sell. I tighten my bands until they are snug but not overly tight. About the same amount of force I use on a peanut butter jar.
Bowsnbucks
5 year old buck +
Trampled - I've canned for years & canned all sorts of things. When I tighten my lids, I make them fairly snug - but not gorilla tight. If you get them too tight, they generally buckle and wrinkle and won't seal.
I boil the lids ( the piece with the red rubber sealing ring around the perimeter ) for about 5 minutes, make sure the jar rims are completely clean and dry, and then lift the lids out of the hot water with tongs and set them on the jar tops. Then I screw the threaded metal rings on until firmly snug, and lower the jars into a fairly hot - not yet boiling water bath canner. I dip the jars into the heating water about 4 or 5 times to let the jars gradually warm up so they don't crack before settling into place in the canner. When canner is full of jars and they are all under water by about 3" or more, I turn up the heat to achieve a good boil. I don't use a pressure canner - that process is somewhat different. I follow the instructions in the Ball canning book. I've only ever had a very few that didn't seal & those we eat right away. Good luck with your canning.
I posted just minutes after Bueller did. ^^^^^^ He tightens his lids the same as I do.
I boil the lids ( the piece with the red rubber sealing ring around the perimeter ) for about 5 minutes, make sure the jar rims are completely clean and dry, and then lift the lids out of the hot water with tongs and set them on the jar tops. Then I screw the threaded metal rings on until firmly snug, and lower the jars into a fairly hot - not yet boiling water bath canner. I dip the jars into the heating water about 4 or 5 times to let the jars gradually warm up so they don't crack before settling into place in the canner. When canner is full of jars and they are all under water by about 3" or more, I turn up the heat to achieve a good boil. I don't use a pressure canner - that process is somewhat different. I follow the instructions in the Ball canning book. I've only ever had a very few that didn't seal & those we eat right away. Good luck with your canning.
I posted just minutes after Bueller did. ^^^^^^ He tightens his lids the same as I do.
