11
Sep
Affix the lid and bring water to a boil. Bring the pressure in your cooker up to 10 psi thats when the valve starts to wiggle.
Choose high quality chilled venison.
Water bath canning deer meat. Cook the meat as per your liking Take the hot jars and add cooked meat into the hot jar if the jar is cold it will break off when you add hot and. Put on the sanitized lids after covering three-quarters of the jar with cooked meat Now take the water bath canner filled with hot water and put. Water bath canning is safe for high acid foodsfruits jam and jellies pickles etc.
However low acid foods such as meats beans and vegetables that arent pickled need to be pressure canned. Simple Process for Canning Meats. Cold Packing or using a hot water bath as it also called has been used for centuries to preserve everything from meats and stews to fruits and veggies.
This method works regardless WHAT kind of meat your canning. I have used it for chicken venison homemade bologna fish stews soups with meat in it and pork. Fill your pressure canner with water according to manufacturers directions and place the jars of deer meat inside.
Affix the lid and bring water to a boil. Leave the pressure valve open until the water boils for 5 minutes. Be sure to check your pressure valve to be sure it is open before putting it on the pressure cooker.
Bring the pressure in your cooker up to 10 psi thats when the valve starts to wiggle. Water bath canning meat mentioned below is a traditional method and NOT a scientifically approved method. Try at your own risk.
The first thing that youll need is plastic pouches that are vacuum-sealed. These pouches should be the right size to fit inside a microwave oven. The pouch will be able to trap the natural fluids of the meat and will allow them to be cooked in high enough.
Most water bath canners hold seven quart jars or eight to nine pints. Although pressure canners may also be used for processing acid foods meat fish vegetables boiling water canners are recommended for this purpose because they are faster. A pressure canner would require from 55 to 100 min.
To process a load of jars while the total time for processing most acid foods in boiling water varies from 25 to 60 minutes. Place the hot jars in a water bath canner filled with equally hot water. Again this is to prevent the jars from breaking.
When all of the jars are placed in the water should be at least an inch and preferably two inches above the jars top. Bring the canner to a boil and boil it for at least 3 hours. Choose high quality chilled venison.
If frozen thaw completely in the refrigerator under cold running water or in the microwave. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart. Cut into 1-inch wide strips cubes or chunks.
29 Zeilen Type of Meat Boiling Water Bath - Minutes Pressure Canning - Minutes Pressure Canning -. T-Mac tries his hand at canning deer meat and is pleasantly surprised. BUT You didnt wipe the rims.
You need to make a video and. Water-bath canning is safe and easy and only takes 4 hours. Anyone who says pressure-cooking or times over 4 hours are the only way obviously have not done their homework.
The key is clean jars good seal on the lid keeping the water level above the meat while boiling and when you take the jars out of the water after 4 hours of boiling listen for the lids to pop down as the meat cools and a vacuum is created. Follow the instructions for your canning jars and if it calls to preheat the lids keep them in a water bath at 180 degrees F. Its a good idea to keep the jars in there too so they are pre-heated.
To figure how much meat I needed I weighed the jars empty and then full. My empty pint jars weigh about 10 ounces. When full of meat they are 15 pounds.
So each jar holds about 14 ounces of meat. Of course that will vary with the way you cut the meat and the style and brand of jar. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart.
Rinse Rinse You can add plain bouillon to your jars. Keep the rings and lids in a pot of boiled water until use. Fill the sterilized jars with the venison chunks to within one inch of the top of the jar.
Of salt to each jar and add boiling water to within one inch of top. Make sure there are no trapped air bubbles in the jars around the meat. Select perfect or near-perfect cuts of meat and trim off any dark portions and excess fat.
Wipe the meat dry with a clean cloth and cut it into small pieces for packing into canning jars. You may brown and lightly season the meat if desired but its not necessary. Raw meat should be packed without excess liquids.
Cut all meat cooked and uncooked from the bones before packing. Strips Cubes or Chunks of Meat Bear beef lamb pork veal venison. Soak strong-lavoredwild meats for 1 hour in brine water containing1 tablespoonof salt per quart.
Precook meat until rare by roasting stewing or browningin a small amount of fat. Add 1 teaspoon of salt per. Lots of folks have asked us how we prepare and put up our canning meat.
Here ya goMusic form YouTube Library.