Canning benge yesterday

[pposey]

14 quarts deer

10 pints squirrel

2 pints wild turkey breast,,

cleaned out the freezer some,,,, I freeze the squirrels till I have a canning run, takes 2-3 for each pint,, found the turkey breast hidding in the freezer and thought I'd give it a try

[Deleted]

Good deal Posey..
Looks like you spent most of the day over the stove. I ate my first canned venison a couple nights ago. Grilled some onions, mixed some Bar-B-Que sauce in the venison then put it all on a bun. ...I'm going to put up another 12 quarts before I'm done.
I did it like you said with no water...worked out just right.
Thanks, Zen

[pposey]

canning on the outside stove next to the garage,,, lots of stuff to work on down there while it sputters

[rossman40]

I just canned up my some of my second deer. It is the way to go! From the first deer I just raw packed and threw in a beef bullion cube and a tablespoon of canning salt. I made a stew with a couple of pints that didn't seal, turned out great. The second deer I raw packed again with a beef bullion cube, a tablespoon of salt but also added a 1/2 tablespoon of minced garlic and a 1/4 of a white onion.

All I'm vacum packing now is the burger and backstraps.

I think I will start looking for a second pressure cooker and a propane burner (like a turkey frying set-up) when it comes garage sale time.

[tar12]

Posey how do you do your squirrel? That is one critter I have not canned and want to as we kill a bunch of them every year..

[pposey]

Hey Tar sorry I never replied to ya about canning squirrel, I just raw pack them like deer, they will be falling off of the bone tender when you open them and will keep for years if need be. The juice that fills the can will make awsome gravy, I just fry the meat enough to bget a little brown the remove the meat and make gravy in the pan with the drippings, add the can juice as needed,,,,, it helps to warm the jar slightly before removing the meat,,,