Canned Moose Meat Food
CANNING MOOSE
Isn't it nice when you already have food available that doesn't have to be defrosted and cooked? You just open the jar, add the spices you want, and whala! You have spaghetti or tacos, or lasagna or stroganoff or whatever your hear desires. Before your meat begins to freezer-burn, consider cooking and canning it to be used...
Provided by Sherry Blizzard
Categories Wild Game
Time 2h35m
Number Of Ingredients 2
Steps:
- 1. Cook moose...If using chunks, just boil until done. Strain the liquid using a cheesecloth lined colander (just because I like a clear liquid...you don't have to do this.
- 2. I wash my jars in bleach water and then water boil them for at least 15 minutes to sanitize.
- 3. Boil another clean pot of water with your jar lids while you are filling the jars with cooked meat.
- 4. Add enough water to come to within 1" of the top of the jar. Run a knife through the jar to remove air bubbles.
- 5. Run a wet paper towel around each jar top to remove any debris. Now put a clean and dried HOT lid on the jar and run your finger around the rim. Attach the jar band.
- 6. Place in hot water in pressure canner. Attach the lid and let the steam escape about 3 minutes before attaching the pepcock. Bring to 11 psi and try to remain that temp....around 4-5 or medium heat. Do not let the pressure go below 11 or start the time all over again. When 75 minutes is up, turn off the pressure canner and allow it come to a full release...the gauge will register 0 the pressure valve will go down.
- 7. Remove the lid AWAY FROM YOU....you can burn yourself with the steam....remove the lid facing away. Using canning grips, remove jars to a flat space. They may have already sealed.
CANNED MOOSE MEAT
Editors Note: From the University of Wisconsin-Cooperative Extension, Safe Food Preservation: Meat, wild game, poultry, and fish are low-acid foods and must be processed in a pressure canner for the full time specified to destroy food-poisoning bacteria that might be present. Under no circumstances should you use any other processing method such as boiling water bath, microwave, or over canning.
Provided by Terry
Categories Moose
Time 4h30m
Yield 4 jars
Number Of Ingredients 4
Steps:
- In each hot sterilized quart jar put a layer of cubed moose meat, then add a layer of carrots and onion, sprinkle with 1tsp pickling salt, then fill remainder of jar with moose meat, pack this tight.
- Cover with hot sterilized lids, screw bands on tightly.
- Cook in canner for 4 hours of full boil.
- Good luck maybe this will work for vennison.
Nutrition Facts :
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