Canned Chunked Venison Food

EASY CANNED VENISON

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.

CANNED VENISON

Steps:

• 1. Cut venison into medallion size chunks. Place into canning jars. Your choice of quart or pint. Add cut onion. Cut onion into 1/4" to 1/2" slices. Add whatever amount you like into the jars.
• 2. Wipe rims of jars and put on lids and rings. Place into pressure cooker. Fill with water up to neck of jars. Put top on the pressure cooker with a 15 weight. If you have hard water, you can add a splash of white vinegar to stop the white film it can put on jars.
• 3. From the time the weight starts to "jingle" cook for 45 minutes for pints and 50 minutes for quarts.
• 4. Make sure pressure is relieved from canner before removing lid. Let cool and put it in your pantry.
• 5. You can mix this with bar-b-q sauce and put on sandwiches or mix with cream of whatever soup you like and put over noodles. Drain off the liquid first or drain and save to make gravy.

EASY CANNED VENISON

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.

CANNED CHUNKED VENISON

Steps:

• Start cubing the meat, discarding the trimmings.
• Put 1 inch of water into the canner and start it boiling. Wash 7 quart jars thoroughly with soap and hot water, place them in the canner and apply the lid, creating a sterilizing steam bath for the jars. (Be sure to check the rims of the jars for chips and cracks before going any farther!) If you're not almost ready to fill the jars, then once steam has been achieved, turn the burner off. The heat will keep and steam will be achieved easily again when you're almost ready.
• Chop the green peppers and onions and saute them in the olive oil. I usually have to do this in 2 skillets. Set aside.
• Start the canner steaming again to keep the jars hot. In a large saucepan, get your rings boiling. If there's not room to do all this (with 2 skillets, a saucepan and a huge canner) all at once, then do this in place of one of the skillets, while you're cooking the first set of venison. Once it starts to boil, set it aside with the lid on it. It will be nearly ready when you need it. Then you can reintroduce the other skillet to continue cooking the venison faster.
• Cook the venison chunks in those two skillets, applying roughly 1 tsp of salt and pepper to each skillet (I find that one filled skillet equals one filled jar, more or less). I usually only cook them to medium before I start filling jars.
• Turn the heat up to at least medium under the canner and remove the lid.
• Using a funnel, start with one skillet and fill one jar, while it's still within the hot canner. I use tongs and place them carefully for maximum use of space. When it's about 1-1/2 inches from the top rim, pour the liquid from the skillet into the jar as well. Then I add about 2/3 c onion-pepper mixture, or as much as you can fit and stuff in there to bring the level of food to the 1-inch mark. Do not overfill beyond 1 inch from the top.
• Repeat until you've filled all the jars.
• If you didn't have room on your stove for the saucepan with the rings, then get that back on the stove when you only have 1 or 2 jars left to fill. The rings will therefore be ready when you're ready to cap the jars.
• When the jars are filled, wipe the rims thoroughly with a paper towel. Turn the heat off of the saucepan with the rings. Working quickly, dip one lid into the water, introducing it to its ring just long enough to warm it up. Then grab the ring with your tongs (with the lid nested in it), tip the water out of it and apply it to the jar. I just twist it enough to know that the rings are seated on the grooves properly.
• Once all the rings and lids have been applied, I remove each jar from the canner and tighten each ring on each jar. I place a potholder in my left hand, lift the jar with my right, place the bottom of the jar on the potholder. Hold and twist finger-tight. Yes, it's hot. Yes, I usually have to change to another potholder at least once. But I want the food, the jars, the rings and the lids to stay hot and BE hot and sterile when I close up that canner. I've had great success with this technique.
• Finally, close up the canner, shut the valve, turn up the heat (it it's not already up to at least medium), and wait for the pressure to reach the appropriate level for your altitude (consult your canning guide, or the internet). Once it has reached this level (about 10 pounds of pressure or more), start your timer for 90 minutes. Turn the heat down, keep monitoring and adjusting.
• With the meat that's left, you can add the beef broth and onion/pepper mix, cover and cook for about a half-hour on low heat, while you clean up the kitchen, or prepare a side. Watch the pressure on the canner. This cooked meat may not be as tender as the canned meat, but it's what's for dinner, after all that work!
• After 90 minutes, turn the heat off. I usually allow the pressure to stabilize naturally. Release the valve, remove the lid, remove the jars with jar holders. Allow them to sit, undisturbed for about 24 hours or until completely cooled. Label the lids, remove the rings, and store properly. Be sure to consult an official canning guide.
• Enjoy!

CANNED VENISON

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.

CORNED VENISON

Steps:

• Combine all brine ingredients and bring to a boil.
• Cool.
• Pour over roast(s) in a non-metal container.
• Cover and refrigerate in brine for 4 - 5 days, shaking or turning daily.
• Rinse WELL.
• Cover with water and simmer 3 - 4 hours or until tender.
• *Basically, cook as you would any corned brisket. I add vegetables for boiled dinner about the last 30 minutes or so of cooking time.