EASY CANNED VENISON
Make meals a cinch with this easy canned venison recipe. Eat it as is warmed up or on a bed of rice or mashed potatoes or use it as a quick addition to soups, stews, chili, and sandwiches.
Provided by Danielle McCoy
Categories Preserving Food
Time 1h25m
Number Of Ingredients 4
Steps:
- Start by sanitizing your jars and washing lids and rings. I generally sanitize my jars in the dishwasher and just wash the lids and rings before getting started on canning day.
- Cut the venison into 1" cubes or thin slices trying to make sure to remove as much fat and silverskin as possible.
- Chop up onion and separate garlic cloves from bulb of garlic removing the outer shell.
- Pack the jars tightly with meat, a ½ Tablespoon of chopped onion, and one clove of garlic. I usually add the garlic and onion to the bottom and pack the meat on top of those.
- Leave a generous 1" of headspace at the top. If you see a lot of air pockets, use a spatula along to remove the air pocket and push the meat down into the space. You want this to be as tightly packed as you can manage, but you probably won't get all of the air pockets. That's ok, just get as many of the big ones as you can.
- Once you have the jars packed, sprinkle ½ teaspoon of salt onto the top of the meat.
- Wipe the jar rim with a clean, damp cloth and center the lid on the jar. Tighten the ring to finger tight.
- Place the jars in your pressure canner. Add about 3" of water and a Tablespoon of vinegar to your canner. Tighten the lid to the top.
- Start with high heat and allow the water to come to a boil until steam begins escaping the vent. Allow canner to vent for 10 minutes.
- Place the weight on the vent. You'll need a 10 pound weight under 1,000 ft and 15 for over 1,000 ft.
- Allow the canner to come to pressure. Once the weight starts jiggling, reduce the heat to medium. You should continue to see and hear your weight jiggle every 10 to 15 seconds once you reduce the heat.
- Process pint jars for one hour fifteen minutes. You can can this in quarts, which you will process for 90 minutes.
- Once the jars have processed, turn off the heat and allow the canner to come down to 0 pressure naturally. Once the canner reads 0 pressure, carefully remove the lid and allow the jars to sit for another 2 minutes.
- Remove the jars to a towel-lined counter to sit undisturbed for 12 to 24 hours before checking the seal. Store good seals in a cool dark place. If one doesn't have a good seal, place in the refrigerator to eat within a few days.
Nutrition Facts : Calories 171 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 34 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1/2 Cup, Sodium 593 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
EASY CANNED VENISON
Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. The meat can be warmed and eaten as is or used in stews, chili or hot dishes or in sandwiches. Use the scaling feature to scale this recipe to the number of pounds of venison you have to can.
Provided by EWEDIN31
Categories Meat and Poultry Recipes Game Meats Venison
Time 5h30m
Yield 4
Number Of Ingredients 6
Steps:
- Place the venison into a large bowl. Sprinkle with salt, pepper, and garlic; toss to combine. Place venison into canning jar along with onion and bell pepper. Jars should be filled to within 1/2 inch of the top. Wipe rim with a clean, damp cloth, and seal with lid and ring.
- Place jar into a pressure canner filled with water according to manufacturer's directions. Affix lid and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce heat in order to maintain this pressure. Process for 75 minutes, watching gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off heat and allow the canner to cool until the gauge reads 0 psi.
- Once the pressure has subsided and the canner is safe to open, remove the jar to cool on a rack. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.
Nutrition Facts : Calories 128.2 calories, Carbohydrate 1.7 g, Cholesterol 85.5 mg, Fat 2.5 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 1 g, Sodium 610.4 mg, Sugar 0.7 g
CANNED VENISON
This recipes assumes you know and use the proper canning methods. This is the way my MIL, Mother and I have done it for years and years. I see in the latest Ball Blue Book that they list the proper way is to hot pack it. I truly don't see the difference between wild game and raw pack pork. I use the basic directions for stew meat.
Provided by barefootmommawv
Categories Deer
Time 2h
Yield 5-7 quarts
Number Of Ingredients 4
Steps:
- Raw pack:.
- Add 1 tsp canning salt per quart jar.
- Add 1/2 beef bouillon cube to each jar.
- Pack with meat and desired amount of onion. (I add 7 to 10 pieces of onion to my jars). Pack meat tightly. I use a wooden spoon to jam the meat in tightly.
- Remove air bubbles leaving 1 inch head space. Affix two part lids.
- Process in pressure canner at 10 lbs pressure for 90 minutes for quarts.
Nutrition Facts : Calories 1112.7, Fat 22.3, SaturatedFat 8.8, Cholesterol 762.2, Sodium 1388.5, Carbohydrate 7, Fiber 1, Sugar 3.5, Protein 207.1
VENISON MEAT, CANNED
I have been canning venison meat with this recipe for ages. My husband got this "family Secret" recipe from a friend. I guess it's not so secret anymore.
Provided by queenbeatrice
Categories Very Low Carbs
Time 20m
Yield 1 jar, 2 serving(s)
Number Of Ingredients 6
Steps:
- Slightly brown meat with prefered cooking oil, on both sides, in frying pan.
- Place 1/2 an onion and 1 bay leaf in a sterilized jar.
- Fill with venison meat about 1" away from bottom of rim.
- Boil water, soup base and salt.
- Pour over meat in jar. Swish around with a sterilized knife to insure that meat is covered with liquid.
- Place lid loosely on jar. Place in canning pot and boil for 5 minutes.
- Secure lids and store.
More about "venison meat canned recipes"
EASY CANNED VENISON | REALTREE CAMO
From realtree.com
10 BEST CANNED VENISON MEAT RECIPES | YUMMLY
From yummly.com
15 CANNING RECIPES WITH MEAT - THE BEST OF LIFE® MAGAZINE
From bestoflifemag.com
VENISON FRENCH DIP | MEATEATER COOK
From themeateater.com
BEST CANNED DEER MEAT RECIPES TO WHIP UP QUICK, EASY …
From survivalhuntingtips.com
CANNING MEAT - A TUTORIAL | THE PRAIRIE HOMESTEAD
From theprairiehomestead.com
VENISON RECIPES | ALLRECIPES
From allrecipes.com
10 BEST VENISON DEER MEAT RECIPES | YUMMLY
From yummly.com
RECIPES FOR CANNING VENISON MEAT - THERESCIPES.INFO
From therecipes.info
CANNING VENISON | CANNING DEER MEAT - BINKY'S CULINARY …
From binkysculinarycarnival.com
GERI'S CANNED VENISON RECIPE FOR WILD GAME MEAT
From flyguys.net
CANNED VENISON | RECIPE | TOTALLY WILD SEASONING
From totallywildseasonings.com
HOW TO CAN VENISON WITHOUT PRESSURE COOKER - MISS VICKIE
From missvickie.com
HOW TO CAN DEER MEAT - REALTREE CAMO
From realtree.com
RECIPE | CANNED VENISON, VENISON, VENISON RECIPES - PINTEREST
From pinterest.ca
CANNING AND PRESERVING VENISON – VENISON STEAK DIANE RECIPE
From canningdiva.com
CANNED DEER MEAT (VENISON) - COOKING WITH SERENA
From cookingwithserena.com
ANY CANNED VENISON RECIPES OUT THERE? - HOMEBREW TALK
From homebrewtalk.com
CANNED VENISON STEW - WILD HARVEST TABLE
From wildharvesttable.com
ELK & VENISON RECIPES: HOW TO CAN IT ... THEN HOW TO USE IT
From simplycanning.com
CANNING MEAT: BEGINNERS GUIDE WITH 30+ RECIPES
From practicalselfreliance.com
CANNED VENISON RECIPES - THE BEST CANNED VENISON RECIPE
From gameandfishrecipes.com
CANNED VENISON STEW - COOKING WITH SERENA
From cookingwithserena.com
INSTINCT VENISON CAT FOOD - THERESCIPES.INFO
From therecipes.info
CANNED VENISON RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE BEST CANNED VENISON! - YOUTUBE
From youtube.com
RECIPE: CANNED VENISON - CONSERVEWILD
From conservewild.org
VENISON CANNING RECIPES MAKE MEAT SO TENDER YOU CAN CUT IT …
From grassfedrecipes.com
WATER BATH CANNING VENISON RECIPES - THERESCIPES.INFO
From therecipes.info
OUR 10+ BEST EASY GROUND VENISON RECIPES - THE KITCHEN …
From thekitchencommunity.org
CANNED VENISON RECIPES RAW PACKED - THERESCIPES.INFO
From therecipes.info
CANNED VENISON STEW | SAMIS MEATS
From samismeats.com
CANNED VENISON - BUCKMASTERS
From buckmasters.com
HOW TO CAN VENISON • NEW LIFE ON A HOMESTEAD
From newlifeonahomestead.com
PRESSURE CANNED CARNITAS INSPIRED VENISON · JESS IN THE KITCHEN
From jessinthekitchen.com
CANNED VENISON - HOW TO CAN VENISON | HANK SHAW
From honest-food.net
PRESSURE CANNED VENISON STEW · JESS IN THE KITCHEN
From jessinthekitchen.com
CROCKPOT RECIPES FOR CANNED VENISON - HOMESTEAD & SURVIVAL
From homestead-and-survival.com
RECIPE FOR CANNING VENISON MEAT : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CANNING VENISON GROUND (HOW TO CAN DEER MEAT)
From simplycanning.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love