Canning 101

[swat1018]

You have plenty of head space, I would say more than needed. Whatever I can, I fill to the bottom of the neck. I always fill hot jars, and boil the lids, not rings. I hand tighten the rings, just about as tight as I can get them. I rarely have something not seal.

Not sure how you are heating, but the times I've had lids wrinkle and buckle, it's when I tried to rush by heating the canner super-fast. I think it's best to gradually bring it to heat then hold pressure. When your canning time is up, turn off the heat and let the canner cool on its own without removing pressure or the lid.

 

[trampledbyturtles]

Thz fellas, I think you have identified the issue

I don't believe I was screwing the rings on tight enough to start the process. I was barley going three finger tight, an did notice a few of the bands were loose when they came out of the canner.

Will make an adjustment an find out next go round.
For now, will just fridge the unsealed jars, an use up
its looking like I will be getting to try a few new recipe's in the next week or 2 an get a good feel for the versatility of the product.

 

[bueller]

Make sure when you take the jars out of the canner you do so carefully and leave the rings on for 24 hours. Spread them out on a towel with space in between allowing them to cool gradually. Listen for the "pops". Some of mine pop while still in the canner as it comes down from pressure and cools.

 

[trampledbyturtles]

On a side note,

Can a guy just leave the rings on until use or can that compromise the seal.

Just a lot easier to keep track of the rings if I just leave them with their own jar.

 

[bueller]

One concern leaving the rings on is they may help conceal a bad seal.

 

[Bowsnbucks]

My Mom, Dad and I always left the rings on until we used the jars. I've never done it any other way - had no problems. We always went by the little "dome" in the center of the lids. If the dome didn't pop down to show a good seal, we used the product right away. I've known of people who take the rings off after about 48 hours and they were certain the jars were totally cooled and the "domes" stayed down, showing a good seal. I guess whatever you feel comfortable with.

 

[bowhunternw]

Im glad this thread popped up. I made a batch of canned venison, and some of the meat is above the liquid line after canning. Is that ok or is it going to be a problem?

 

[Bowsnbucks]

Should not be a problem. It may cause the meat sticking up out of the juice to be discolored ( usually a little gray-looking ) compared to the stuff under the juice, and it may be a little drier - but we never had any that was spoiled because of being above the juice line. The same thing happens to some of our red beets when we can them. They get much darker above the juice line, but still fine. As long as the lid seals tightly, you should be fine.

 

[Mahindra3016]

I like to put a slice of red onion in the bottom of the jar when canning deer meat, it adds a good onion soup type flavor, but not over powering.

 

[bowhunternw]

Should not be a problem. It may cause the meat sticking up out of the juice to be discolored ( usually a little gray-looking ) compared to the stuff under the juice, and it may be a little drier - but we never had any that was spoiled because of being above the juice line. The same thing happens to some of our red beets when we can them. They get much darker above the juice line, but still fine. As long as the lid seals tightly, you should be fine.

That is what I noticed, the meat above the liquid was turning darker and I thought maybe it needed to be submersed.

I like the onion idea.

 

[trampledbyturtles]

Been a long couple of nights after work since Dad was able to get a doe on Sat.
Steaks r cut, roasts an ribs r packaged, heart is pickled an the rest got canned.
Very satisfied with the outcome this go round 34 out of 35 sealed.
Very happy with the final product, have made outstanding tacos an spaghetti so far.

 

[bueller]

Yeah buddy. I'll be doing a couple batches of venison and chicken real soon.

 

[John-W-WI]

You've gotten good advice so far. The only other thing I can think to add is to make sure the jars cool slowly.

When we can venison we keep them at pressure for 90 minutes. Then remove them from the heat. It takes about a half hour to cool enough for the pressure indicator to drop.

Sometimes I have great sealing, other times a few don't seal. It's just the way it goes. The good news is, you can throw the ones that didn't seal in the fridge and they will keep for a long time.

-John

 

[John-W-WI]

(I posted this somewhere recently, I hope it wasn't here)

A fried gave me this recipe recently, I highly recommend it.

Beef stroganoff (using canned venison):

1 pint canned venison

1 can of cream of mushroom soup

1/4 cup sour cream

parmisson cheese

small can of mush rooms

1/4 onion sautéed in butter

Heat and serve over egg noodles

 

[Tree Spud]

(I posted this somewhere recently, I hope it wasn't here)

A fried gave me this recipe recently, I highly recommend it.

Beef stroganoff (using canned venison):

1 pint canned venison

1 can of cream of mushroom soup

1/4 cup sour cream

parmisson cheese

small can of mush rooms

1/4 onion sautéed in butter

Heat and serve over egg noodles

John ... This stuff you guys are doing canning wise is incredible. Canning is on my BID list and hopefully will be ready to start next year.

We have some great cooks here ... Any way we can create a separate section for food, cooking, venison & game prep, recipes, etc.?

I mean with all the apple guys ... we could have a single thread or two devoted to applesauce, cider, and other such stuff.

Call it "Enjoying the Harvest" ...

 

[John-W-WI]

John ... This stuff you guys are doing canning wise is incredible. Canning is on my BID list and hopefully will be ready to start next year.

We have some great cooks here ... Any way we can create a separate section for food, cooking, venison & game prep, recipes, etc.?

I mean with all the apple guys ... we could have a single thread or two devoted to applesauce, cider, and other such stuff.

Call it "Enjoying the Harvest" ...

I think that's a great idea @Tree Spud - I love to cook and I'm always looking for new ideas.

@Bill is the boss here. It's up to him.

-John

 

[Bill]

John ... This stuff you guys are doing canning wise is incredible. Canning is on my BID list and hopefully will be ready to start next year.

We have some great cooks here ... Any way we can create a separate section for food, cooking, venison & game prep, recipes, etc.?

I mean with all the apple guys ... we could have a single thread or two devoted to applesauce, cider, and other such stuff.

Call it "Enjoying the Harvest" ...

Sounds easy enough to do. I'd move this thread and the "whats for dinner" thread to it. Any cider or other Apple/honey threads that come to mind?

 

[bueller]

It's canning day. First batch is in. Venison and chicken pints. I added a splash of liquid smoke to one of each, hope it turns out ok. Also topped one of the venison jars with peperoncini peppers.

 

[bueller]

Batch #2 is in. More venison and chicken plus some pork and salmon.

 

[John-W-WI]

Batch #2 is in. More venison and chicken plus some pork and salmon.

Do you process pork the same as venison?

What cut of pork do you start with?

-John