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Preppers' Corner
Have any of guys canned meat?
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<blockquote data-quote="Cowbaby" data-source="post: 3503591" data-attributes="member: 46875"><p>Ive canned bunches of of deer, as in whole ones before because they were way bad rank and rutty and its really pretty simple. Just keep things clean.</p><p></p><p>First sterilize you Quart and pint ONLY size jars. I just set mine in the oven after washing on about 210 degrees for about 15-20 minutes. Boil your lids and rings in a pan.</p><p></p><p>Then pack your jars and try to remove trapped air with cubed up meat buy poling it with a knife os something to within a about 1/2inch from the top, wipe rims and place lids on and screw down just snug not to hard. Do not add any liquid. Believe it or not the meat will provide all the liquid you need and will be plenty full of liquid when done.</p><p></p><p>Put the jars in a canner on a rack with about 3/4 inch of water in the bottom and for ANY kind of meat you have to go a full hour and 15 minutes at a steady 15lbs of pressure. That came right out of an old Presto book for Beef, Venison or other.</p><p></p><p>After you release the canner pressure set your jars on a draft free place to cool down. Because water under pressure has a lower boiling point those jars will continue to boil inside inside the jars for sometime another hour and a half - 2 hours. Trust me NOTHING can survive that. Besides, if you have a bad jar it will let you know immediately as soon as you open it by bubbling up out of the jar and horrid smell and that' s if the lid did'nt blow off in storage.</p><p></p><p>Check that you hear the pops and have a good seal. It is now fully cooked fork tender, no game or rutty taste and ready to use in any chili, stew or dish you like with just a simple reheat.</p><p>That is really all there is to it.</p></blockquote><p></p>
[QUOTE="Cowbaby, post: 3503591, member: 46875"] Ive canned bunches of of deer, as in whole ones before because they were way bad rank and rutty and its really pretty simple. Just keep things clean. First sterilize you Quart and pint ONLY size jars. I just set mine in the oven after washing on about 210 degrees for about 15-20 minutes. Boil your lids and rings in a pan. Then pack your jars and try to remove trapped air with cubed up meat buy poling it with a knife os something to within a about 1/2inch from the top, wipe rims and place lids on and screw down just snug not to hard. Do not add any liquid. Believe it or not the meat will provide all the liquid you need and will be plenty full of liquid when done. Put the jars in a canner on a rack with about 3/4 inch of water in the bottom and for ANY kind of meat you have to go a full hour and 15 minutes at a steady 15lbs of pressure. That came right out of an old Presto book for Beef, Venison or other. After you release the canner pressure set your jars on a draft free place to cool down. Because water under pressure has a lower boiling point those jars will continue to boil inside inside the jars for sometime another hour and a half - 2 hours. Trust me NOTHING can survive that. Besides, if you have a bad jar it will let you know immediately as soon as you open it by bubbling up out of the jar and horrid smell and that' s if the lid did'nt blow off in storage. Check that you hear the pops and have a good seal. It is now fully cooked fork tender, no game or rutty taste and ready to use in any chili, stew or dish you like with just a simple reheat. That is really all there is to it. [/QUOTE]
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