bueller
Moderator
First time I've done pork. Found some boneless chops on sale cheap and figured I'd give it a shot. Process is the same as venison.
Canning 101
- Thread starter Merle Hawggard
- Start date
Bill
Administrator
I swore I was going to get setup to do it. Still haven't but it's on my bucket list!
bueller
Moderator
Guys you have to try some salmon. Quarts of meat need 90 minutes to process while pints of fish need 100 minutes. I place both in and process the whole batch for 100 minutes, the meat comes out just fine. As for the canned salmon, grab a bag of tortilla chips and go to town. If you don't have access to locally caught salmon many grocery stores sell salmon steaks that can be chopped into strips. My book says to use strips the height of the jar and to place them in the jars with the skin facing out.
bueller
Moderator
My bad. I'll probably do another round after the new year and promise to post some then
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Tree Spud
5 year old buck +
My bad. I'll probably do another round after the new year and promise to post some then
As I have not started canning yet, I have to live vicariously through others ...
Bowsnbucks
5 year old buck +
A little off the meat-canning, but after canning most of my life, I have to say beets and tomatoes are about the easiest things to can. Not much involved with either to get them in the jars. Green beans aren't bad either, but the processing time is longer if using a water bath canning method. Freezing sweet corn is also a snap.
swat1018
5 year old buck +
I agree, but canning venison is way easier than putting up beans. I dread snapping beans every year. We can whole tomatoes, spaghetti sauce, sweet/hot pickles, dill pickles, green beans, beets, kraut, freeze corn and peppers. I'm sure there's more I'm forgetting.
Bill
Administrator
For the life of me I can't pickles right. They always turn out mushy. Never tried beans, but I've done lots of spaghetti sauce over the years.
It’s hard to get pickles just right-the temps in a water bath cook all the crispness out. Check out pasteurized pickles online-it’s a newer method accepted as safe by the USDA which never allows the water to boil. Times are different, but I had good results experimenting with them this year. I also do several types of refrigerator pickles, and have recently come upon a recipe that tastes a lot like the Clausen pickles from the grocery cooler case. http://nchfp.uga.edu/how/can_06/low_temp_pasteur.html
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Bill
Administrator
Thanks!
Bowsnbucks
5 year old buck +
^^^^^^^ Who handles the " Mrs. Wage's Bread & Butter Pickle " packets ?? Are they national - or a local vendor ??
swat1018
5 year old buck +
I buy them at local hardware, but have seen them at other grocery stores.
Amazon too: https://www.amazon.com/Mrs-Wages-Br...1513523662&sr=8-4&keywords=mrs.+wage's+pickle
chickenlittle
5 year old buck +
I always struggle with finding boxes to store jars. I thought about making some little wooden crates but looking around the net I found a new product called jarbox (http://www.jarbox.com/). 2 piece molded plastic that holds 12 jars, can be stacked, holes to zip tie on top if you want. The top piece doesn't touch the jar. Best price I found was at Walmart and they had them on the shelf at the local store at $10-12. No more clinking jars or old cardboard boxes.
bueller
Moderator
I've never seen these before, like them.
Diesel5610
5 year old buck +
Those boxes are just what I have been looking for to store mine in our pantry. Canned my first deer about 2 weeks ago. Wasn't real confident I was doing it correctly but it turned out great and I will be canning a deer or two a year from here on out.
Bowsnbucks
5 year old buck +
One of my favorite - but simple - meals is canned venison chunks browned in a little oil in a cast iron skillet, home-fries with onions, and some good baked beans. Rib-sticking, delicious comfort food !! Be sure to scrape the brown "goodies" off the bottom of the venison pan. Big flavor.
Lois E Brenneman FNP
5 year old buck +
I would like to comment that the tomatoes you can are good for eons of time. This winter I have been eating some jars of apples and jars of tomatoes which I canned in 2006 - that's 12 years ago. They are still as delicious as when I put them up and I am alive and well. One thing I do is to test the pH of every jar when I open it with narrow range pH paper - it was all quite acidic. I add some citric acid to everything I can except for when I can grapefruits and orange juice. Another suggest I can make to anyone new at canning is to cook your sauce down in large crock pots or better yet, one of those large counter-top turkey roasters. I cook the sauce in crock pots or turkey roasters until the consistency is almost down to - but not quite like - tomato paste. The apples, I can in slices and use them all winter for apple crisp or for cooking with pork chops. Another myth I would like to bust is the one about not using commercial spaghetti sauce jars i.e. these free jars. I have used them for years. Trust me, nothing bad happens. Obviously you need to use new lids - as you would for any canning jar - but otherwise they are no different from any other jar you use - just that they come at no cost to you. You can ignore the chicken-littles who advise you that it is "unsafe" to use such jars. It is not. For you folks new to canning, water bath is safe for acid foods which includes most fruits, tomatoes and sauerkraut or pickles. I add citric acid to most everything as a safety measure except when I can citric fruit or citric juices. This measure is esp important for tomatoes which can be borderline low-acid. In the 1970s there were some deaths from low acid tomatoes. Tomatoes have morphed over the years. Some of the newer varieties do not have the acidity of the old-time cultivars. For everything else - veggies and meats - pretty much you need to use a pressure canner. There have been some deaths recorded from folks who canned elk meat with a water bath - that is a big mistake. If you are canning venison or any other meats, you must pressure can them.
