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Post by deadeer on Aug 26, 2012 20:09:15 GMT -5
Just started canning veggies and tomato juice this year. Always wanted to, and with the cost of everything going up, it's finally time. Found a clearance on Presto canners and have been buying jars for a few years on sale anticipating the big day. Even made some salsa and it is awesome. I just canned some deer for the first time with the raw pack method and a bullion cube, no extra water, and it is wonderful, even with only a weeks sitting time. Has anyone added mushrooms to the meat when canning, or would they overcook and be mush??? I may try a pint or two if nobody knows. We shall see! After having lost a few deer in a freezer breakdown 3 years ago, this is definately an insurance policy against another loss. Anyone thinking of trying canning, it is not hard, just time consuming and fun when you reap the rewards of growing/harvesting and then preserving your own food. Enjoy!
Thanks, Jay
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Post by rossman40 on Aug 27, 2012 16:35:53 GMT -5
Mushrooms might get pretty mushy if you raw pack. The last batch I did (quarts) I put in the bullion cube, about a tablespoon of minced garlic, a tablespoon of canning salt and a quarter of a white onion. I may add a bit of water next time as the juice is below some of the meat. I may add some teryaki sauce too.
I just dump the jar into a large sauce pan and add two packs of brown gravy mix and some water. Bring that to a boil and then add some frozen vegetables (there is a 3 pepper mix I get from Walmart or Krogers that is my favorite) till they are warmed up. Then serve over rice, noodles or mashed potatoes and it's good!
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Post by mike3132 on Aug 27, 2012 17:16:46 GMT -5
I wouldnt add anything to the meat other than seasonings. I also add just a small amount of water to keep the juice over the meat or the meat will dry out over time. The most important thing about canning is make sure your jars are clean and sterile. I dishwasher with a sterilizer cycle works great. Mike
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Post by mountainam on Aug 31, 2012 19:37:20 GMT -5
I'm with Mike3132, just can the meat with seasonings of your choice. Mine are the 1tsp salt: 1/2tsp coarse ground butcher pepper; 1/4 tsp cajon seasoning; 1/4 tsp garlic powder. I also found that adding 3/4cup or 6oz of water will fill the QT with enough water to cover the meat after processing at 10lb for 90min. Good Eating!
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Post by tarheelpwr on Jun 10, 2014 12:50:14 GMT -5
I'm with Mike3132, just can the meat with seasonings of your choice. Mine are the 1tsp salt: 1/2tsp coarse ground butcher pepper; 1/4 tsp cajon seasoning; 1/4 tsp garlic powder. I also found that adding 3/4cup or 6oz of water will fill the QT with enough water to cover the meat after processing at 10lb for 90min. Good Eating! Just getting into the wild game recipes. Can you expand on what exactly processing is? I need a step by step on how to can
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Post by deadeer on Jun 10, 2014 23:22:34 GMT -5
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Post by tarheelpwr on Jun 11, 2014 7:26:15 GMT -5
great, thanks for the link
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Post by rossman40 on Jun 13, 2014 8:40:38 GMT -5
Usually a quart is good for 4-6 people and a pint is about perfect for two. It seems about 2 pounds in a quart and 1 pound in a pint. A little more work over freezing but longer shelf life that doesn't relie on utilities and your safe from grandkids looking for popsicles that do not close the door and son-in-laws that unplug things to run something else and then forget to plug it back in. If you do not have a good shelf area for storage look into heavy duty cardboard boxes with dividers. You have to watch the boxes getting wet and then promoting rusting of the lids. They do make these nifty plastic crates now for both quarts and pints, I seen them at Menards last year,
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