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Post by irishhunter on Dec 28, 2010 18:59:43 GMT -5
Ok , thanks to my friends in Tennesee , I have come across seveal dozen mason jars and would like to cann some venison .. How would one start this process?
How long will it preserve ? Is it any good after?
Thanks in advance for the advise
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Post by duff on Dec 28, 2010 19:31:26 GMT -5
I have canned goose meat and it turned out awsome. It didn't take long, look up a recipie on line and go for it. I cut the meat into cubes browned the meat, packed the jars and added some salt and what ever else sounds good then pressure cooked for however long recomended. Turned out to be the very best way to cook goose meat IMO.
Make sure you read the directions and pay attention to the warnings so you don't get sick from not doing it correctly. Sorry I don't have the recipie handy or I'd get it for youl
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Post by whitetail1 on Dec 29, 2010 8:46:52 GMT -5
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Post by hountzmj on Dec 30, 2010 20:16:38 GMT -5
I use this recipe here. www.uga.edu/nchfp/how/can_05/strips_cubes_chunks.htmlIt turns out awesome. We find that we like the raw pack version better than the hot pack version. It's super easy once you get your system down. Don't listen to anyone who tells you that it's safe to water bath can. They are fools with a death wish. |
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Post by duff on Dec 30, 2010 20:54:40 GMT -5
I am going to can my deer I got this year. I figured that is about the best way for us and once it's done no need to defrost or store in the freezer! Thanks for the reminder.
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Post by daworz on Aug 25, 2011 9:45:29 GMT -5
Thanks for the Sites, Iam going to try this....
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