Archery Deer Season is open in Illinois and they have legalized crossbows... I predict I will have an excess of venison soon... any ideas on canning it?

Chili.
Worth

You're welcome. I tend to keep that page open when I am canning, double checking myself as I go since it is all still new to me.

[QUOTE=pmcgrady;667724]Archery Deer Season is open in Illinois and they have legalized crossbows... I predict I will have an excess of venison soon... any ideas on canning it?[/QUOTE]

According to the National Center page, other than possibly bring it, it's like any other meat. Does that help or are you looking for recipes for venison to be canned?

thanks Imp and Barb. I did them for 90 today but next time.... since we can't eat onions it is hard to find anything without them... I have to make what ever I want from scratch.

[QUOTE=clkeiper;667728]thanks Imp and Barb. I did them for 90 today but next time.... since we can't eat onions it is hard to find anything without them... I have to make what ever I want from scratch.[/QUOTE]

That must be hard to find anything with out onions, and such a shame you can't have them!

There are some things I like "out", but since going back to cooking, this is bad, LOL, I like my cooking better than most of the "out" foods.

Imp... it is a pain in the butt. absolutely drives me crazy. no garlic, no onions. no synthetic food dyes, no aspartame.... try looking at the ingredients of any prepared food. very few brands can I buy. I do most of my shopping at Aldi since I am pretty safe from the dyes.

[QUOTE=clkeiper;667759]Imp... it is a pain in the butt. absolutely drives me crazy. no garlic, no onions. no synthetic food dyes, no aspartame.... try looking at the ingredients of any prepared food. very few brands can I buy. I do most of my shopping at Aldi since I am pretty safe from the dyes.[/QUOTE]

OMG, no garlic and no onions?!! How awful. I wouldn't know what to do! I grew up with the Italians and Portuguese, so always depended on both garlic and onions for flavoring points.

You and MissS are in a similar boat- she has to watch sodium a lot due to her heart. And it seems everything has sodium in it, too.

Well, not getting as much done as you are, Carolyn, but got 10 pints of taco seasoned chicken and almost done with 10 pints of corned beef and potatoes.

Have another corned beef to do tomorrow ( later today?!), but will also add carrots to those. Should be about another 10 pints or maybe 12 from that package.

One of the local stores is having a sale on tripe, so later this week may make up a big pot of Philadelphia Pepperpot soup to can up. Black pepper gives it that spicy heat perfect on those cold winter days. Especially with home made biscuits, buttered up.

Edit:

Finally! But 20 nice jars cooling and lids pinging!It's a good feeling to know that even if the electricity goes off, or I am staying in due to ice storms, I have many choices as what to eat.

The bad thing is I need to get my pantry room re-arranged for more space to be used more wisely and effectively.


Edit again, LOL:

Out of the 20 jars, one of the corned beef and potatoes did not seal. It's in the fridge, will either re can it in another batch, or gee darn it ! - just HAVE to eat it.

:roll:

The comment about the smaller canners running out of steam.
This could be true if someone let the regulator weight jiggle almost or all the time.
I have seen it happening on YouTube videos.
Many of these but not all have people that didn't read instructions or have no idea how this all works.
With my older canners with petcocks I can keep steady pressure on them without them hardly ever releasing steam.
You can do the same with the regulator weights.

My hand made closer tolerance regulator weights and vent pipes work way better than the factory ones.

Worth

Oh my. The can of corned beef and potatoes that did not seal? It was so yummy. Going to have to some more corned beef!

I just came up with a wild but not new idea.
Canned water for emergencies.
Sometimes I have to put a jar of water in the canner to make up space so the jars wont topple over.
Why not just can it and set it aside for some time in the future or if you need sterile water.
This would also be a good way to have safe drinking water from a questionable source if need be in a pinch I would think.
Worth

A picture of the last round of chicken breasts, chunked and canned up with taco seasonings for salads, enchiladas, or tacos, or???? I went light on the seasonings as some seem to intensify over time from what I have read.

[QUOTE=Worth1;668001]I just came up with a wild but not new idea.
Canned water for emergencies.
Sometimes I have to put a jar of water in the canner to make up space so the jars wont topple over.
Why not just can it and set it aside for some time in the future or if you need sterile water.
This would also be a good way to have safe drinking water from a questionable source if need be in a pinch I would think.
Worth[/QUOTE]

:surprised: That's a not terrible idea.
I have to store all these jars anyway. Why not fill them with sterile water? They're always turning the water off here without warning. That way I'd always have some besides what's left in the electric kettle.

Canning is not very popular here except pickles and jams. Finding good durable jars is difficult and most of those do not have extra lids available, so for reusing the jars people do reuse also the lids, which do not have separate rim and lid. In USA I loved the mason jars with two part lids and I used to do a lot of hot water bath canning of fruits, pickles and salsa. When we moved I packed my collection of jars with me and purchased a lot of new lids to use with them. Over the years I used all my new lids, so now every time I hear someone coming to Finland from USA, I have asked them to bring me lids. There is an Italian jar maker, who makes jars with same size lids and threads as in the wide and regular mouth jars, but even the jars are sold here nobody sells the extra lids. I know that the lids should not be reused, but I have now done it for some and they have sealed fine.

Just tonight I canned dozen pint jars of tomato salsa. I do not make as much jams and jellies as I used to do, since we do not eat those so often and the shelves are stacked with old jams. We eat a lot of salsa and cucumber relish, so those are the ones I make more every year.

This year we got bumper crop of raspberries, so I made couple of batches of raspberry and blueberry jam. Most of the raspberries went to the steam juicer and I bottled the juice hot to clean wine bottles and closed with special rubber caps, which seal the bottles air tight. The berry juices can be stored long time with this method, when there is some sugar and ascorbic acid added as preservative.

If my husband starts again hunting moose, I may have to get a pressure cooker and start canning meat. So far I have canned only high acidic foods, because I do not have a pressure cooker and I am a bit concerned about the safety of canning low acidic foods.

Sari

Sari, pressure canning scared me, but with the help f\of folks on here and the website I linked, it makes it easy to follow the directions to make it safe and tasty, too.

If I can learn to pressure can, any one can do it, too. I'm such a ding at times, but it has turned into fun for the most part.

[url]http://nchfp.uga.edu/how/can5_meat.html[/url]