"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Click Here to Login
Thread Tools Display Modes
Old 11-02-2008, 06:26 PM   #11
Assistant Cook
Join Date: Oct 2008
Posts: 15
Canning venison is what influenced me to can. I started last year. I use the raw pack method. I made venison stroganoff last week with egg noodles and sourcreme and mushrooms and it was great! I soak my meat for an hour in brine after cutting it, then rinse it and pack it in the jars. I add hot water to the proper headspace and process.

Once you have a pressure canner you will discover all kinds of stuff you can can. I like to do beans (dried and soaked) and other meats like chicken. I also have done ground venison but cooked it first, put it in jars and filled the space with tomato juice. I just tried this for the first time last week, still haven't tasted it yet. I should be testing some this coming week, I'll post an after action report.

margoc is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:11 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.