Anyone Canning?

FISMA

I haven't come across many lads in Eire that are canning and was wondering how many of ye: are doing so, if ye have any recipes, and what's the eldest venison/meat ye've ever eaten?

I have all the bits and pieces, which aren't many, to start canning. Basically, a canner and some jars, and you're good to go.

Keep in mind that pressure cookers don't can but pressure canners do cook.

I was at a course is Pennsylvania where the lads brought in their jars of canned venision. I believe some were years old. I must admit that they did not look very appetizing, however, the tasted unbelievable.

Anyone that butchers their own deer should absolutely get a setup. All those smaller pieces of meat, not suitable for steaks or other cuts, can very well. Yet another way to reduce waste.

vapour_trail

Never heard of anyone canning , but I myself dehydrate cuts of meat that dont make it into the freezer. I use them to make Jerky which lasts a few months. I got some cuts of venison from before last Christmas and made jerky. Its nearly 7 months old and still tastes amazing

cookimonster

Fair play to Ye FISMA, love to give it ago.
For long term I'm afraid I stick to the conventional vacuum packing and freezer.
For short term, I make pâté, rilliettes, confit and potted meat. I do use kiliner jars, but only keep most a week or so.

CJhaughey

I've done Albacore tuna but never done venison or pork.
The biggest hurdle I've had is getting good jars, over in the US there are the Ball widemouth which are excellent, but here the choice is usually le Parfait style with the integral lid or the Wiss style jars which have a narrower neck.
I use a Prestige hi-dome pressure cooker to can/jar it works well.

mashedbanana

CJhaughey wrote: »

I've done Albacore tuna but never done venison or pork.
The biggest hurdle I've had is getting good jars, over in the US there are the Ball widemouth which are excellent, but here the choice is usually le Parfait style with the integral lid or the Wiss style jars which have a narrower neck.
I use a Prestige hi-dome pressure cooker to can/jar it works well.

hi Cj, I just bought the high dome pressure cooker especially for preserving food. But now that i read the leaflet, i'll use it for other meals too.
I wanted to ask you, the pressure cooker doesn't come with a trivet. It has a perforated seperator, and the wire thing that the seperator sits on. What do I sit the jars onto? without a proper trivet? Or can i sit them straight onto the perforated seperator?

Also, I know trying to get the bell jars is impossible. But I never got around to pricing the other jars, are they expensive (each)? Thanks!

cookimonster

Home Store or More has a new range of killinar jars etc at good prices.

http://www.homestoreandmore.ie/search?q=jars#search?q=jars&perpage=32&parentCategoryName=glass+storage&pdxtfbrand=Rayware&pdxtfbrand=Kilner&_suid=139385574029603881941933890611

I find them good for terrines and bottle meats. [

For what its worth, I use a clean towel to line the base of my pot and cloths between the jars to prevent rattling, possible loss of seal.

mashedbanana

cookimonster wrote: »

Home Store or More has a new range of killinar jars etc at good prices.

http://www.homestoreandmore.ie/search?q=jars#search?q=jars&perpage=32&parentCategoryName=glass+storage&pdxtfbrand=Rayware&pdxtfbrand=Kilner&_suid=139385574029603881941933890611

I find them good for terrines and bottle meats. [

For what its worth, I use a clean towel to line the base of my pot and cloths between the jars to prevent rattling, possible loss of seal.

The thought of using it scares me! ha! But I have to give it a go. I would never have though of using cloths, a great idea. I'll have a look at the link aswell, thank you :-) The P.C doesn't come with a water level mark on the inside, I know I should (according to the booklet) use the 15psi weight. But it give no indication of how much water to use. I assume a half pint.

323

Not started yet but was planning to. Bought a couple of box's pf jars from a catering supplier in January.
Tried some Moose venison that I was told had been 4 years old a few years ago.
Been making jerky and biltong for many years. I've no doubt it would last a very long time but so far no matter how big a batch I've made, it's all been gone in a few weeks.

mashedbanana

I just ordered 10 Killner screw top jars, 1ltr each from Nesbits.ie they are a catering crowd that deliver to both businesses & private homes. The jars were €2.99 each and another 7 euro for delivery. So I can rest easy now knowing I can do a proper job of it. I would be afraid to use the other killner jars (with the orange rubber seals) incase they wouldn't seal properly, or something. I plan to preserve meat (like alot of my U.S friends do). Not so much jams as we dont eat jam (in which case a water bath would do).

The bad storm 2 weeks ago got me thinking about it, I know a few people who had no electricity from the Wednesday to the Sunday evening. I would chance food from the freezer after 3 days of no electricity....but not a day after that. That would be alot of food waste, I'd like to think if I preserved properly....it wouldn't be such a problem. I have watched a million and 1 videos on the process...so fingers crossed now!

cookimonster

http://www.boards.ie/vbulletin/showthread.php?t=2055303455&page=18

Have a gander at the above link, this is how I do my bottling.

I was in France for some shooting last October and got recipes off various people we stayed / hunted with.

They don't use pressure cookers, instead they completely submerge the bottles and tins in water and bring to the boil and simmer for 3hrs. They use tins, kiliner jars and screw tops. The rule of thumb is if the container did not vacuum seal then refrigerate and use within a week or so, if its ok than store in cool dry place for years (if you can resist eating it).

Must do some more as I am down to my last few jars of game terrine.

Nico13

exactly right cookymonster the use of an old style clothe washer drum is still use for that purpose and still works very well, the canning or more appropriate word preserving Technic i use is washing the jars in soapy water then rinse well then in the oven they go for 12 minutes at 120 degrees Celsius to kill any bacteria and microbes (the rubber seal has to be removed before end of course and put back before sealing the jars) once the jars are out and still warm (but not pipping hot) i start filling the jars with my terrine/pate mix to the top of the jar, the reason for that is that the fat content in the mix will melt and shrink during the cooking process and we dont want to end up with 3/4 empty jars of pate as they dont come cheap as u know, once filled and seals are put back on the jars and closed i place them carefully into a large pot/old washer drum on top of each other and fill the pot with water to the top and be ready to add more during cooking preferably u shoudnt have to (if the pot is big enough) cover the pot and start cooking.
As mention before the rule is minimum 3 hours from the time the water start boiling only after this, i remove the jars and let them cool down, now is the important part of the process, once cool u need to check if the jars are sealed properly!!! pop the metal thingy and the jars should stay sealed if so close it back and keep in a dark, dry place if in the contrary the jar lead pop open those have to be consumed as normal within 3-5 days for the rest they're is only one rule " try to stay away from it for at least a month or more and u will normally enjoy every bites of it . Just keep in mind that they're is no rules on how long u can keep a canned product, i have kept mine for 2 to 4 years and had no issues (it all comes down to how well u disinfect ur jars and how long u cook them for) hope this help a bit, enjoy!!!!!!!

mashedbanana

Brilliant advice everyone!