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Do you hunt for your food for thought ? Is venison a staple in your plate ?
If like us , you love to hunt cervid and desire a luscious manner to carry on it , you ’ve issue forth to the right place . My kinsfolk depend upon venison for a good percentage of our meat throughout the year .
When my hubby add it home , the first two thing I do with it is tomake jerky(for snack purposes ) and can the meat for nimble meals .
If you ’re curious how to go about canning venison , descend along with me . I ’ll walk you through the straightforward mental process of storing your deer meat in jars on a ledge .
1. Butcher the Meat
The first step in the process is to prepare the meat . After my married man brings the cervid home , weprocessit and leave alone it on ice in a cooler for five to seven day .
We ’ll place the ice chest in a slanted position with the drain undefended on the cooler to allow for all the blood to run out from the nitty-gritty .
The more of the stemma you take away from the inwardness , the less of a gamey perceptiveness or flavor it has in my experience .
When the meter physical body has terminate , we drag the tank to thefront porch , break the icing with a hammer , and pull each composition of pith from the ice chest one by one .
I impart the meat in the house , wash it in a clean kitchen sink under cold water . This will take any rest ice , haircloth , or dirt which may have made its direction onto the nub during processing .
From there , it go to a trim back instrument panel where the nub is deboned . The main thing to repoint out during this stride is to verify you polish off as much adipose tissue as you may from the meat .
cervid fat does n’t sum up smack to the heart and soul like fatness does for porc or squawk . In my lowly view , the fat on a cervid is gross .
Therefore , the more you bump off , the better flavor the meat will have . Also , bet for the glandsin the meat . It is another source which will produce a game sapidity in the inwardness .
The glands are located in the hams and front shoulders of the meat . When this is take , venison taste like thin bitch .
Prepping your meat before canning venison in this way should help oneself bring on a delicious meat you ’ll use in a smorgasbord of recipes and delight !
2. Prepare Your Jars
Before canning venison , you mustprepare your jars . We employ apressure cannerto preserve this gist ; therefore , the jars wo n’t require as much preparation because a great quite a little of the sanitizing is done within the canner .
However , you should wash your shock with warm easy lay and water system . you may also scarper them through an express wash in your dishwasher .
Dry the shock . You should also dampen the ring at the same metre . They can either be wash by script or in the dishwasher .
You should use fresh hat . Once the rings and jars are launder , they ’re quick for thecanning operation .
3. Fill’em Up
The meat you action in the first step should be cut into cubes . I prefer one inch by one - column inch size cube .
However , you could burn them into any size of it you ’d like . From there , tamp the meat tightly into the clean jars .
allow close to an inch to an inch and a half headspace . There ’s no indigence to add liquid to the jars . During the canning process , the gist will produce its own liquid .
When the jars are full , place Modern eyelid and clean rings on each jar . Make certain the annulus are unassailable on the jar and put them in your pressure canner .
4. Process the Jars
Be sure to follow the instructions for your particular canner . In my casing , I must add three quarts of piss to my insistency canner before beginning the venison canning process .
I site the lid on the canner and verify it locks in place . Be certain to correspond the gasket on the top of the canner to make trusted it ’s sit around in the proper position on the chapeau .
Also , check your atmospheric pressure release valve to verify it ’s pushed into the lid as well . If not , the palpebra wo n’t hold pressure sensation .
After the lid is interlace in position , I range my weight on the lid . Deer gist should be canned under 20 pounding of pressure .
I turn my stove on high-pitched and wait until the canner builds up enough air pressure . When the free weight lead off to jiggle , I turn the warmth on the stove down to medium and set my timer for 90 minutes .
Once the time is up , I plow the stove off and allow the canner to sit undisturbed until the pressure level stopple drop to present the pressure has fall safely inside the canner .
Your cognitive process may count a little different bet upon what type of pressure canner you ’re using and the manufacturer ’s instructions .
The component of this step which hold to everyone is to be dependable when using a pressure sensation canner and process the cervid meat for 90 minutes under 20 pounds of press .
5. Clean Up
While wait on the deer core to can , it ’s a good mind to lead off the cleaning cognitive operation . If you used a cutting board , be sure to lap and hygienize the board .
Also , wash and hygienize all surfaces the cervid meat may have come in contact with . If you used a cooler to shed blood your deer meat out , empty the cooler of the ice and hose it out .
If you do n’t , the tank will germinate an undesirable smell which can carry over to other items stored in the cooler .
Also , any deer fighting you may have such as the fat or glands , if you havepigsorchickens , they ’d appreciate the treat .
Once your mess is clean up , you could loosen up while the canner does its job .
6. Wait and Properly Store
After the pressure on the canner drop , you could safely take the lid . In my canner ’s cause , there ’s a atmospheric pressure plunger which indicates the pressure has overleap .
Again , be sure to check the manufacturer ’s guidelines for your canner . When the lid is removed , use jar grabber to withdraw the jars of pertly terminate venison from the canner .
They should be order on a knockout Earth’s surface which wo n’t scorch . It ’s a ripe idea to add a few layers of duncical towels beneath the jars to ensure they wo n’t burn the surface beneath it .
Leave the jars alone for 24 hour . During this metre , you should hear the hat seal with a ‘ Ping River ’ sound . You ’ll know the jars have seal when the circular button in the essence of the chapeau has suctioned down toward the shock .
At the end of the 24 - hour waiting point , arrest the tops of each palpebra to verify they seal . If not , place a new chapeau on the unsealed jars and reprocess .
For the jars which sealed , wipe them down with a soapy washcloth . practice a second moist washcloth to pass over them again .
This is to make trusted any grunge or juice which may have come out of the jar during canning does n’t stay on the jar . It can attract germ and mouse to your jar .
Label each jar with the date and what ’s inwardly . From there , hive away them in adark , nerveless locationuntil you ’re ready to apply them .
How to Use Canned Venison
transcribed venison is one of my favorite detail to preserve because I use it a great deal . When you demand a repast , open a can and warm up it up .
This is a capital meal by itself with a side of rice and a little gold rush . you may also utilize canned venison in dissimilar soups such asvegetable soup .
They also go well over a seam of egg dome with gravy . The same path you would use beef tips , give notice venison would work as a delicious relief .
Well , you now know how to go about canning venison and continue deer substance you fetch dwelling house . Canning venison is a marvelous and healthy option for many fast and yummy meal .
Hopefully , this will help you to delight a healthy lifestyle on a budget even when life keep you move at a swift rate . Deer meat is a delicious item , healthy and abject in avoirdupois and you ’ll be happy you have it on yourpantry ledge .
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