Whenever I preserve my own food I admit to having a nostalgic “Little House on the Prairie” moment. For some reason canning appeals to me on some deep, visceral level. It’s a bit of that whole DIY ethos-I’m using my own two hands to create something I can see and feel and taste. It’s a satisfying feeling you can’t get from folding a pile of laundry, doing the dishes or cooking a meal. When those tasks are done all you have to do is blink and they are waiting to be done again. It’s endless and thankless.
Canning is concrete. I have something to SHOW for an afternoon of work. And the sound of those canning jars “ping-ing” as they cool on the counter? Let’s just say it’s the sound of success.
I didn’t grow up in a household that canned, so I’ve had to teach myself over the years. I’ve tried and had good success with hot water bath canning. It’s a simple process that’s been used for a long, long time. All you need (well, besides the cans & lids) is a pot deep enough to cover the cans with about an inch to spare. Most of the time your spaghetti pot will do!
But hot water bath canning is limiting. You can only can certain foodstuffs since the temperatures can only get so high. In order to create a little world inside a jar that is inhospitable to bacteria (trust me, you don’t want to create a little bacteria condo in a jar!) foods have to be limited to those high in acid (pickles & tomatoes) or those high in sugar (fruits or jams).
To can anything else-green beans, carrots, corn, soups, chilis, meat-you need to use a pressure canner*. I have wanted a pressure canner for a long time, but they are pretty expensive. So I was thrilled when Yankee Bill got me this canner last April for my birthday:
I took it out of the box. I ohhed and ahhhed over it. I read the instruction manual front to back.
Then I put it down in the basement and didn’t touch it again until this Sunday.
I know, I know. But I was scared. I mean back in the old days pressure canners used to occasionally explode. Yes, you read that right-EXPLODE.
The new ones are supposed to be much safer, but they do come with warnings like this one:
See that? Warnings in English & Spanish.
Well, after Yankee Bill shot his 3rd deer, we figured we were running out of freezer space. There was still venison left in the freezer from last year (vacuum sealed) so we decided to thaw that and try canning it to free up space for the newer meat.
I admit to a great deal of trepidation, which Yankee Bill capitalized on. I mean really-was it necessary to tease me quite so many times about explosions? All in all though, the process wasn’t too bad.
The bare basics are this. You cube up your meat, around 1″ chunks. Then you pack them into clean jars (we added a bullion cube to each) leaving 1″ of headspace. You don’t have to brown it or add water. Then can at 10lbs of pressure for 90 minutes.
Viola! Canned meat!
Of course we have no idea how it tastes yet-we’ll have to crack open a can soon and see 🙂
If you want to see more pictures, check out my Whrrl Story:
Have you ever canned any kind of meat?
*yes, I know that our grandmothers used to do it all with hot water bath canners. The FDA does not recommend it and I’m not willing to take a chance with my family’s health. You read up on it all and make your own choice.
Mmm… canned deer meat… it’s been 10 years since I lived with a hunter and canned any meat 🙂
You don’t have to brown the meat, but it sure does taste good when you do. Also, it’s really yummy when you can deer meat in a bit of broth. Also, we used to make soup stock from the bones and can that up, too. It usually gelled, and was an awesome base for all kinds of dishes.
I used to can a lot of fish, too. That was always uncooked before processing, except for tuna. That fish is so fatty that we’d bake it on racks before canning, and it’d still be covered in oil when finished processing!
I love pressure canning! A few weeks ago I used up leftover Turkey and Ham from Thanksgiving and canned a ton of soup! I also canned some of the ham (we had a huge amount leftover) and some leftover beef roast. This week I will be canning chili on Friday as I plan on making an extremely huge amount to make it easier on us for quick meals. Hamburger goes on sale tomorrow and I’ll be getting 20 pounds of that for chili fixins. My Dad just got a deer last week so he is having that all dressed for me as I will be canning every bit of it – it’s a tiny deer only 69 pounds – but I’ll take it! Canned meat is fabulous to have on hand – the venison is so wonderful after pressure canning it!
Jenn,
I have never experienced that type of canning but I may have to make this investment after I move in June next year. I can see the potential of quick and esay meals withoout needing the freezer space. I envision your venison in a quick stroganoff over noodles, filling for tacos, enchiladas, and tamales, just add seasoning and go from there! Good Post!
Have a good day and A Merry Christmas if I don’t have a comment before then!
Heather
You know I’m a fan of canned venison. I think you’ll find it quite yummy and convenient.
l haven’t pressure canned since my kids were home, wish l’d known, l would have given you mine! 😉 lt is older with no warnings on it…that makes it safer, right?
And next year, if you don’t use deer hearts and livers l would love them! l make a great venison heart stew, and the best venison chopped liver(my jewish mother-in-laws recipe).
(V from church, if you didn’t guess)
V – I wish I had known this, my Dad loved the organs and I always used to collect them “just because” but we have just never used them…so I have quit. I will make sure I collect them for you from now on – I’m glad there is someone who wants them again!
YB
We canned stew meat last year and it works GREAT for beef and noodles and veggie soup, it is wonderful to be able to open up the can thow it in and be eating in 30 min!! And it taste like we have cooked all day. This year we did ground meat, works well in chili and the first time around but I did not like the conistance reheated, so I don’t know that I will try that one again. But I hope you enjoy your canned meat!
I noticed that you have a smooth top stove. My manual said to not use water bath canners or pressure cookers as they can crack the glass smooth top surface. I have borrowed a friends gas stove but that is not really convenient. I was curious if your manual had addressed that issue.Thanks for your answer in advance.
Carol-I admit it, it says not to use a smooth glass stove. I decided to chance it since that is all I have.
Stacy-I never thought of canning ground meat. I’ll have to think on that one!