Post by freedomrules3 on Jan 18, 2006 21:50:27 GMT -5
WHAT YOU WILL NEED:
1)1 or 2 waterbath canners
2)1 or 2 dozen pint or quart widemouth canning jars,lids and rims. (we use the pints, it is just the right size for 3 of us, )
3)NON-iodized canning salt (do not use iodized salt)
4) canning tongs, cutting board and sharp knife.
5) venison meat
STEP 1
Wash and sterilize jars, lids, and rims in boiling water. Barb ussually washes them and then pours them full of boiling water for a few minutes. the rims and lids go in a pan with boiling water. sanitize the utensils also.
STEP 2
Cut venison into 1" cubes and place into clean, sterilized jars. place meat in jars a layer at a time and gently pack each layer with the end of a WOODEN spoon. you are trying to remove any air pockets in the meat. pack the jars fairly tightly but do not overpack the jars. youll get the hang of it. fill to the rim leaving minimum space.
STEP 3
Once jars are full (about 1/2 inch from top) sprinkle 1 teaspoon of non-iodized salt on top of meat.
STEP 4
With a damp paper towel, wipe rims of jars . you will want to make sure there is nothing on the rim of the jar to stop the lid from sealing. place lids on top and screw on the rims tightly.
STEP 5
Once you have enough jars full to fill your canner , place all the jars in the canner in the rack. fill the canner with water , enough to cover the jars up to the rim of the jar. that would be the bead on most canning jars.
STEP 6
Place canner on stove on medium heat and cover with the lid. once water comes to a boil, cook on low heat for 4 hours. do not start timing until after the water begins to boil.
check water every 1/2 hour or so to make sure it doesnt boil away, or get too low. if you need to add water do so by using hot tap water. do this quickly you do not want the lid removed on the canner for very long.
STEP 7
After cooking time is up (4 hrs) , carefully remove jars from canner using the canning tongs and place on a towel on the countertop, place them away from any cold drafts.
after a period of time as the jars cool , you will hear a slight popping sound. this is the jars sealing. you can check for a sealed jar by running your finger over the top after they completely cool. they should be indented slightly in the middle.
if the jar doesnt seal (pops up and down like the top of an open baby food jar) rewipe rim of jar , replace with a new lid , replace rim , screw tightly and re-boil for 1/2 hour.
once they have cooled, date and place jars on a shelf. your venison is fully cooked and is ready to heat-n-eat anytime. i know folks who eat it right from the jar but i like mine like my woman HOT lol.(had to do that tacky i know )
heres a quick meal recipe
1 pint of venison
1 beef bouilon cube
2 1/2 cups of water
2 tablespoons flour
1/2 cup of milk or water
1/2 teaspoon of garlic powder
salt and pepper
In large skillet empty venison from the jar, broth and all. add water and the beef boullin cubes, let come to a simmer for 5 minutes
take the flour , milk or water and place into a shaker cup or jar with a lid. shake well until it mixes thoroughly. add to venison and stir. simmer until mixture starts to thicken , stirring often. season to taste .
pour over biscuits, noodles or mashed potatoes or any combo of them. if gravy isnt thick enough add more flour/water mixture until desired consistence.
ENJOY!
compliments of my wife. try this method and recipe i know you'll fall in love with it.
1)1 or 2 waterbath canners
2)1 or 2 dozen pint or quart widemouth canning jars,lids and rims. (we use the pints, it is just the right size for 3 of us, )
3)NON-iodized canning salt (do not use iodized salt)
4) canning tongs, cutting board and sharp knife.
5) venison meat
STEP 1
Wash and sterilize jars, lids, and rims in boiling water. Barb ussually washes them and then pours them full of boiling water for a few minutes. the rims and lids go in a pan with boiling water. sanitize the utensils also.
STEP 2
Cut venison into 1" cubes and place into clean, sterilized jars. place meat in jars a layer at a time and gently pack each layer with the end of a WOODEN spoon. you are trying to remove any air pockets in the meat. pack the jars fairly tightly but do not overpack the jars. youll get the hang of it. fill to the rim leaving minimum space.
STEP 3
Once jars are full (about 1/2 inch from top) sprinkle 1 teaspoon of non-iodized salt on top of meat.
STEP 4
With a damp paper towel, wipe rims of jars . you will want to make sure there is nothing on the rim of the jar to stop the lid from sealing. place lids on top and screw on the rims tightly.
STEP 5
Once you have enough jars full to fill your canner , place all the jars in the canner in the rack. fill the canner with water , enough to cover the jars up to the rim of the jar. that would be the bead on most canning jars.
STEP 6
Place canner on stove on medium heat and cover with the lid. once water comes to a boil, cook on low heat for 4 hours. do not start timing until after the water begins to boil.
check water every 1/2 hour or so to make sure it doesnt boil away, or get too low. if you need to add water do so by using hot tap water. do this quickly you do not want the lid removed on the canner for very long.
STEP 7
After cooking time is up (4 hrs) , carefully remove jars from canner using the canning tongs and place on a towel on the countertop, place them away from any cold drafts.
after a period of time as the jars cool , you will hear a slight popping sound. this is the jars sealing. you can check for a sealed jar by running your finger over the top after they completely cool. they should be indented slightly in the middle.
if the jar doesnt seal (pops up and down like the top of an open baby food jar) rewipe rim of jar , replace with a new lid , replace rim , screw tightly and re-boil for 1/2 hour.
once they have cooled, date and place jars on a shelf. your venison is fully cooked and is ready to heat-n-eat anytime. i know folks who eat it right from the jar but i like mine like my woman HOT lol.(had to do that tacky i know )
heres a quick meal recipe
1 pint of venison
1 beef bouilon cube
2 1/2 cups of water
2 tablespoons flour
1/2 cup of milk or water
1/2 teaspoon of garlic powder
salt and pepper
In large skillet empty venison from the jar, broth and all. add water and the beef boullin cubes, let come to a simmer for 5 minutes
take the flour , milk or water and place into a shaker cup or jar with a lid. shake well until it mixes thoroughly. add to venison and stir. simmer until mixture starts to thicken , stirring often. season to taste .
pour over biscuits, noodles or mashed potatoes or any combo of them. if gravy isnt thick enough add more flour/water mixture until desired consistence.
ENJOY!
compliments of my wife. try this method and recipe i know you'll fall in love with it.