#318308 - 08/31/07 03:46 PM
Canning Meat
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mask bandit
trapper
Registered: 12/26/06
Posts: 169
Loc: Underwood,Indiana
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Any one on here can meat.Do you add seasoning or not,I'm thinking of canning some deer meat this year,the book says to add salt but I was wanting to know if any of you add anything else.
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Want to keep your freedom ? Hang all tyrants,start at your local goverment and work your way up.
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#318314 - 08/31/07 03:53 PM
Re: Canning Meat
[Re: mask bandit]
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kiotee
trapper
Registered: 12/26/06
Posts: 469
Loc: western PA
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My family has canned deer meat for over 30 yrs.....I can close to 3 deer( entire deer) every yr......Dont waste your time on adding anything to the meat....We can the old fashion way by boiling water in a canner.You can use a pressure cooker if you like.....Either way....The meat is canned under so much pressure that anything Ive added has not been noticed....Few yrs back I went ahead and tried to prove myself wrong.I added a half a bottle of hot sauce to a quart jar of meat then canned it.Ate it a few days later..NEVER tasted it....Have added garlic also..I cant taste it..Dont waste your time , just can it and then add the seasoning AFTER while you heat it up.Much easier....
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There is room for all of God's creatures in the back of my truck......
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#318347 - 08/31/07 04:33 PM
Re: Canning Meat
[Re: kiotee]
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Swifty
trapper
Registered: 12/23/06
Posts: 70
Loc: SW Kansas
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I don't add salt or anything. But make sure you get and use the up-to-date canning methods from your local county extension agent, or a CURRENT commercial booklet on canning. Meat is ONLY recommended to be canned using PRESSURE canning.
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#318360 - 08/31/07 04:42 PM
Re: Canning Meat
[Re: kiotee]
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Clifford
trapper
Registered: 08/03/07
Posts: 258
Loc: Wausau, Wisconsin
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I usually can deer, chicken, rabbit, beef and pork. Depending on the meat, I'll add onion, or garlic and other seasonings. I disagree with kiotee because the seasonings definitely stay in the meat. Using a regular boiling water bath, the meat should be cooked for 5 hours or more to cook the meat ant to attempt to kill all bacteria, which is not gauranteed to happen.
I use a pressure cooker. A pressure cooker is the ONLY way to ensure ALL the bacteria is killed inside the jars. It only takes 90 minutes of cooking at 10 pounds of pressure (240 degrees F), which will kill ALL bacteria. A simple boiling water bath will only reach 212 degrees F, but a pressure cooker increases the heat to cut cooking time, and to endure proper sterilization. Reduced cooking time preserves the taste of added spices.
As for packing the jars, slice the meat (raw) into chunks or strips about 1/2". Then pack into jars with your seasonings. Add 2 tablespoons of water and seal with a lid and ring. For chicken and rabbit, I leave the bones in the meat (skinless).
Here is what I add for different meats:
Chicken/Rabbit: Skinless pieces, add 1tsp salt, 1/2 tsp pepper
Beef: 90-95% lean, water, add 1tsp salt (spices optional)
Pork: 90-95% lean, water, add 1tsp salt (spices optional)
Deer: add water, 1 tsp salt, 1 tsp garlic, 1/3 medium onion
PM me if you have any other questions.
Cliff
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#318376 - 08/31/07 04:56 PM
Re: Canning Meat
[Re: Clifford]
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Lab
trapper
Registered: 08/01/07
Posts: 47
Loc: PA
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Cold pack jars with meat chunks, pinch of salt only, pressure cooker- MMMMM GOOD
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#318378 - 08/31/07 04:58 PM
Re: Canning Meat
[Re: Clifford]
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Crowkiller
trapper
Registered: 12/23/06
Posts: 187
Loc: AR
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I have pressure canned for years; deer, beaver, rabbit, and fish. Carp---which most folks call trash fish---can be canned and most people can not tell it from salmon. Redhorse is also very good canned. Cut in strips to fit tightly in pint jars. Pack dry and then add one table spoon of tomato paste and a half spoon of salt. Pressure at 10 pounds for ninty minutes. It's great for making patties. Never attempt to can only in boiling water....you're tempting faith...ALWAYS use a pressure cooker. An eight or ten pint pressure cooker will be the best kitchen investment you've ever made. At one time had nearly a 1000 Mason jars.
Crowkiller
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#318415 - 08/31/07 05:36 PM
Re: Canning Meat
[Re: Crowkiller]
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J.J. Jones
trapper
Registered: 08/07/07
Posts: 147
Loc: Athens Ohio
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I usually can deer meat. 1pt. at a time. Pack pt jar untill 3/4" from top add water & 1/2 teaspoon of salt. If you want to add a beef boilune cube. Just make sure you have enough head space 3/4". Pressure for 90 min. @ 10 lbs or 60 min @ 15 lbs.
Later J.J. Getting ready to do so salmon as soon as it gets here!
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A bad day of trapping beats a great day @ work
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#318533 - 08/31/07 07:21 PM
Re: Canning Meat
[Re: Pete Moss]
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TasteLikeChicken
trapper
Registered: 12/22/06
Posts: 1936
Loc: Oregon
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If you don't pressure can your meat...you run a serious risk of botulism and many other problems. You must achieve 240'-250' temperature to kill the botulism spores.
While some may consider playing Russian roulette with 5 cartridges in the cylinder "safe". I don't. Sure you can get away with it...maybe for a good long time if you are really lucky. But eventually, the odds will catch up.
Listen to the USDA and pressure can your meat!!!
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#318594 - 08/31/07 08:18 PM
Re: Canning Meat
[Re: TasteLikeChicken]
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Mack
trapper
Registered: 12/23/06
Posts: 35
Loc: Upper Michigan
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Years ago people canned everying using the water bath method and got away with it most of the time but to be safe definetly use a pressure cooker. I can lots of venison and add nothing else to the jar. It tastes great. I'm sure if you added onion, garlic or any other seasoning it would be good but you don't have to.
If you want a real treat try canning smoked fish. Each spring I smoke suckers, strip the meat from the bones, pack in pint jars, add one tsp olive oil and pressure cook. It's good on crackers, in sandwiches, or stirred into a chip dip.
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#318646 - 08/31/07 08:43 PM
Re: Canning Meat
[Re: cathryn]
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trappinmamma
trapper
Registered: 08/26/07
Posts: 8
Loc: Michigan
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I've never tried this, but as I can just about everything else I would also like to try doing it. After canning it, how do you prepare the canned meat? Is it fully cooked after processing in the pressure canner?
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Mom who traps with her 2 trappin boys.
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#318758 - 08/31/07 09:17 PM
Re: Canning Meat
[Re: cathryn]
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longear
trapper
Registered: 03/16/07
Posts: 558
Loc: western pa
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I have canned some domestic rabbit. I suggest taking the bones out. Also i didn't see anyone say when canning deer to remove all fat and tendons. I add one teaspoon of salt per quart of deer and several slices of onions. Do yourself a favor and follow a canning book and follow there directions for the times and pressures. Later Longear
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Life Member PA Trappers Association
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#318944 - 08/31/07 11:15 PM
Re: Canning Meat
[Re: trappinmamma]
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Clifford
trapper
Registered: 08/03/07
Posts: 258
Loc: Wausau, Wisconsin
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I've never tried this, but as I can just about everything else I would also like to try doing it. After canning it, how do you prepare the canned meat? Is it fully cooked after processing in the pressure canner?
Let me assure you that you can eat it out of the jar with a fork, but may I suggest you have some warm bread with an exceptional bottle of wine handy.
Pressure canning that long will cook anything I am willing to eat.
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AD/USAF SSgt (82-92) AFSC 81172/321 Join our country's largest veterans organization. http://www.LEGION.org
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#319065 - 09/01/07 06:46 AM
Re: Canning Meat
[Re: Clifford]
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mask bandit
trapper
Registered: 12/26/06
Posts: 169
Loc: Underwood,Indiana
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I have canned for the 5-6 years,did make some deer stew last year and my 6 year old boy can eat a pint of it and still beg for more.My mom used to can meat and told me how but never tried,I have books on canning,but was wanting to know how some of you can yours.I been wanting to do this would like to get away from buy stuff from the store,plus we have alot of power outages around here also.If any one has got any recipes for soups or stew I would like to try some.Thanks MB
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Want to keep your freedom ? Hang all tyrants,start at your local goverment and work your way up.
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#319443 - 09/01/07 04:24 PM
Re: Canning Meat
[Re: mask bandit]
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kiotee
trapper
Registered: 12/26/06
Posts: 469
Loc: western PA
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For all of you calling the "water" bath method unsafe...Ummmmm....I think you all read to much...Im gonna take a wild guess and say that before any invention of the "pressure cooker".ALL meat was "water" bathed and canned...According to ya all's facts.Ive been dead since I was 5.....Quart jars...3 1-2 hrs...Pints......3 hrs....Happy canning.....Tbs. of cannin salt in quart jars...tsp in pints.....As far as the seaoning.Dont waste your time....
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There is room for all of God's creatures in the back of my truck......
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#319452 - 09/01/07 04:30 PM
Re: Canning Meat
[Re: TasteLikeChicken]
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kiotee
trapper
Registered: 12/26/06
Posts: 469
Loc: western PA
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If you don't pressure can your meat...you run a serious risk of botulism and many other problems. You must achieve 240'-250' temperature to kill the botulism spores.
While some may consider playing Russian roulette with 5 cartridges in the cylinder "safe". I don't. Sure you can get away with it...maybe for a good long time if you are really lucky. But eventually, the odds will catch up.
Listen to the USDA and pressure can your meat!!!
According to your statement...This country never happened because they all died from canned meat...How long have people been canning meat by baths?.....100 plus yrs or more....
Believe nothing what you read and only half of what you see......
_________________________
There is room for all of God's creatures in the back of my truck......
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#319484 - 09/01/07 04:47 PM
Re: Canning Meat
[Re: kiotee]
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Wright Brothers
trapper
Registered: 12/23/06
Posts: 155
Loc: Pa
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Salt and one clove garlic for me. The gravy is tops over mashed taters, bisquets, or noodles. When the kids were little and the wife would get a cold it's what I cooked. The kids learned to expect it. I can eat deer or beef right out of the jar cold.
Would like to try canning fish sometime, a friend did and it was great. Florida mullet, the bones in, they cook down.
If someone finds the best deal on a pressure CAnner, post it up or pm me please, I want one.
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#319852 - 09/02/07 03:19 AM
Re: Canning Meat
[Re: mickeysdad]
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TasteLikeChicken
trapper
Registered: 12/22/06
Posts: 1936
Loc: Oregon
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Kiotee....LOL. It's not a matter of belief. It's a matter of fact. My grandfather didn't believe in germs. But they are still real.
I taught Science, have a BS degree,extensive studies in microbiology and chemistry and have worked in the medical field. Germs and botulism are real. It's just like the common flu...not everyone dies from it...but many people do each year. How about e-coli poisoning? How about drug resistant staph infections? Are those "pretend" as well. Same premise....a deadly pathogen enters the body...result...big troubles...probably death in about 98% of the cases.
Also...canning meat was not the normal way it was preserved. My grandparents and great grandparents were pioneers, had large families and canned lots of vegetables to survive. Meat was smoked, brined and cured, dried, packed in lard, but very rarely was it canned.
Still fighting it...LOL. Consider the poor folks that got botulism from eating Castelberry canned meats. It only took a slight variation/flaw in the computer process to ruin their day when the temperature/time/pressure wasn't correct.
Do as you wish...it's no concern to me, but at least you have heard how to can meat safely...not just from me but from many others. If you choose not to "believe"....fine. You can argue all you want to...but pressure canning is the only 100% safe method. Sorry...that's just the way it is.
Still seem fictitious? How about betting your life? Let's set up a hypothetical(not real) experiment.
Get some botulism spores (remember... botulism spores-are very common and naturally occuring on many vegetables and meats, so there is a very real chance of encountering it) and mix it into your meat. Can one jar with proper pressure and time..can one with a hot water bath. Give one jar to yourself and one jar to someone else. Sit down and eat it together. Result...one of you won't be seeing tomorrow.
PS...the earth isn't flat, as used to be thought before people knew the reality of it.
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#319856 - 09/02/07 03:52 AM
Re: Canning Meat
[Re: TasteLikeChicken]
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BuckeyeRaTrapin'
trapper
Registered: 02/16/07
Posts: 156
Loc: NW Ohio 43551
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What is worse- Botulism or E coli ??
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Todd
(Formerly"BuckeyeRatTrapR")
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#319858 - 09/02/07 03:57 AM
Re: Canning Meat
[Re: BuckeyeRaTrapin']
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TasteLikeChicken
trapper
Registered: 12/22/06
Posts: 1936
Loc: Oregon
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Botulism. It's about 100% deadly as the muscles of the body stop "working"...so you stop breathing. Some very lucky people can actually survive e-coli...most however don't. Even with proper ICU medical treatment, both have a high mortality rate.
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#319860 - 09/02/07 04:00 AM
Re: Canning Meat
[Re: TasteLikeChicken]
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BuckeyeRaTrapin'
trapper
Registered: 02/16/07
Posts: 156
Loc: NW Ohio 43551
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I thought ecoli only killed the very old or young and the rest just got really sick. Thanks for the info.
2nd ? Does the canning of jams/jellies require "pressure cooking " ?
_________________________
Todd
(Formerly"BuckeyeRatTrapR")
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#319866 - 09/02/07 05:37 AM
Re: Canning Meat
[Re: BuckeyeRaTrapin']
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glf
trapper
Registered: 12/24/06
Posts: 69
Loc: MI
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2nd ? Does the canning of jams/jellies require "pressure cooking " ?
No they dont.
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#319873 - 09/02/07 06:15 AM
Re: Canning Meat
[Re: glf]
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Lil' Bit
"John's Sweetpea"
trapper
Registered: 12/23/06
Posts: 2142
Loc: West Virginia and Massachusett...
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Now, I know that a lot of people use the terms pressure cooker ad pressure canner synonomously. But I just want to let those of you who aren't familiar with these that a: All pressure canners are pressure cookers. But b: Not all pressure cookers are pressure canners!
What I mean by this is that Pressure cookers are often pre-set at 10lb's of pressure. They vary in size from the very small to the very large. The small ones, naturally, cannot support the rack and jars required for canning. However, the large ones can. Just because you may have a pressure cooker does not mean it's aptly equipped or appropriately sized for canning. Also, make sure your canner is in good shape. Petcocks and valves have to be cleaned REGULARLY. Gun cleaning patches are great for this. And you have to check your guage. IF you have a weighted gauge or one that twists, either way, it shouldn't be off by more than 4 pounds. If it is, you need to get a new one!
I recommend water bath canning for most fruits and vegetables, and pressure canning for all meats.
As I said with the canning of the squirrel post, there are two ways you can can meats and poultry. The first way is hot pack, the second way is raw pack.
Hot pack is how I recommend canning poultry, squirrel, rabbit and other small game. First thing you do is cut up your small sections. Place in a pot and cover with water. Chop one carrot, one onion, a little bit of garlic, salt and pepper and any other desired spices. Put on a lid and cook until medium doneness. They should show almost no pinkness when cut. Then, take the hot pieces and loosely pack the jars. Strain the broth and set aside. Be sure to leave one inch at the top of the jars. Bring the broth back to boiling, and then pour over the filled jars, still leaving 1 inch of space at the top. Wipe the rims clean on the jars or the seal won't be secure. Then secure the lids. Put a few inches of water in your pressure canner so it won't boil overr, and let the steam fly for the first 10 minutes. Ten, shut it down to 10 pounds steady and process for about an hour. Remove from heat, let pressure fall to 0, Open the petcock and let the residual steam release. Be careful as you can get burnt!!! Then, when opening the lid, open it away from yourself. Let the jars cool overnight, and then you can write on them with a sharpie. REMOVE THE BAND AFTERWARDS ELSE THEY RUST ON!
Most meats like venison, beef, lamb etc. I raw pack. To raw pack, you chunk the meat after removing excess fat and tendonds and pack the jars loosely with one inch of space above meat. Then, cook raw meat in jars at a slow boil until medium doneness. Add half a teaspoon of salt sprinkled in the jars. Put on your lids and process in the pressure canner for 90 minutes.
Now, here's the thing. I do my small game and poultry in pint jars, and my meats in quart jars. I tend to can things like corned beef and meat-vegetable stew. My grandmother does whole venison roasts (small ones), and hearts and tongues. The poultry and small game, I just can as pieces as they're easy to cook with afterwards. YOu can also can hamburger, sausage, and shortribs.
Edited by Lil' Bit (09/02/07 12:46 PM)
Edit Reason: Forgot to mention something
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President of the Nelacres Fan Club
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#319905 - 09/02/07 07:30 AM
Re: Canning Meat
[Re: Lil' Bit]
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tmrschessie
trapper
Registered: 12/23/06
Posts: 1746
Loc: Near Red Cloud,Nebraska
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Great post, this should be archived. I have seen the question asked before with not near the comleteness in answers seen here. Thanks to all who took the time to share their thoughts. Tom
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#320049 - 09/02/07 10:07 AM
Re: Canning Meat
[Re: tmrschessie]
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Swifty
trapper
Registered: 12/23/06
Posts: 70
Loc: SW Kansas
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Pressure canning is also the only recommended method for canning low acid vegetables, such as potatoes, carrots, green beans, etc. Hot water bath (or boiling water bath) is OK for tomatoes, if they are naturally acid enough (some newer tomato varieties are lower in acid, not as tart tasting). You can add the recommended amount of lemon juice to jars of tomatoes, then you can always use the boiling water bath for them. Pickled vegetables are made acid enough with the vinegar, etc. they are pickled with, so boiling water bath is fine.
Go to the local county extension office (USDA) and ask for the up-to-date recommended canning methods, or go online to their website and download it, or buy a current commercial booklet (such as Ball Blue Book) on preserving food. 
You might be fine cleaning a loaded gun, many people have probably done it with no ill effects, but that is not how I teach my kids, nor how I want to see my friends do it.
I also don't want to unknowingly eat food that was canned using non-recommended methods.
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#320095 - 09/02/07 11:25 AM
Re: Canning Meat
[Re: Swifty]
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Lil' Bit
"John's Sweetpea"
trapper
Registered: 12/23/06
Posts: 2142
Loc: West Virginia and Massachusett...
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You might be fine cleaning a loaded gun, many people have probably done it with no ill effects, but that is not how I teach my kids, nor how I want to see my friends do it
Well put.
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President of the Nelacres Fan Club
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#320167 - 09/02/07 12:48 PM
Re: Canning Meat
[Re: Lil' Bit]
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Lil' Bit
"John's Sweetpea"
trapper
Registered: 12/23/06
Posts: 2142
Loc: West Virginia and Massachusett...
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#320306 - 09/02/07 03:13 PM
Re: Canning Meat
[Re: Swifty]
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bhugo
trapper
Registered: 05/08/07
Posts: 205
Loc: Flint, Michigan
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Pressure canning is also the only recommended method for canning low acid vegetables, such as potatoes, carrots, green beans, etc. Hot water bath (or boiling water bath) is OK for tomatoes, if they are naturally acid enough (some newer tomato varieties are lower in acid, not as tart tasting). You can add the recommended amount of lemon juice to jars of tomatoes, then you can always use the boiling water bath for them. Pickled vegetables are made acid enough with the vinegar, etc. they are pickled with, so boiling water bath is fine. Go to the local county extension office (USDA) and ask for the up-to-date recommended canning methods, or go online to their website and download it, or buy a current commercial booklet (such as Ball Blue Book) on preserving food. You might be fine cleaning a loaded gun, many people have probably done it with no ill effects, but that is not how I teach my kids, nor how I want to see my friends do it. I also don't want to unknowingly eat food that was canned using non-recommended methods.
Great Advice-get the Blue Book!
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member NTA, MTA, FTA
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#320345 - 09/02/07 04:14 PM
Re: Canning Meat
[Re: TasteLikeChicken]
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Yodog
trapper
Registered: 12/23/06
Posts: 703
Loc: Utah
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If you don't pressure can your meat...you run a serious risk of botulism and many other problems. You must achieve 240'-250' temperature to kill the botulism spores.
While some may consider playing Russian roulette with 5 cartridges in the cylinder "safe". I don't. Sure you can get away with it...maybe for a good long time if you are really lucky. But eventually, the odds will catch up.
Listen to the USDA and pressure can your meat!!!
I agree. Water baths are really only good for tomatoes, salsa, pickle, and fruit they are acid enough not to be pressure canned. Meat and vegatables need to be pressure canned!!!
_________________________
Yodog trowels.... the last dirthole trowel you'll ever need!!!
Proud member NTA,FTA,UTA,HFD
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#320925 - 09/03/07 12:52 AM
Re: Canning Meat
[Re: Yodog]
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Tactical.20
trapper
Registered: 12/24/06
Posts: 1208
Loc: N.W. Iowa
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Best deer meat I ever had was pressure cooked, they added a cube of beef bullion to it, man it was like better than a crock pot cooked beef roast!T.20
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