Pints or quarts ?

I’m going to can some venison and I want to get some jars…
It’s just my wife and I mostly…

I look forward to hearing from you! !

We always had a hard time figuring out hot dishes to use canned veni in so we mostly just ate it out of the jar because its so good that way. Pints would be good for this snacking style.

Anyone have a good Recipe for canned Venison?

My favorite recipe was on a cracker with some cheese, hot sauce, horse radish, pickles or something similar to go with it. Dont forget a nice beer to wash down. A good football game helps to.

fishthumper wrote:

Anyone have a good Recipe for canned Venison?

Ditto, I’m looking for a recipe too!
Anybody have a link to some or want to post theirs?

Thanks!

Any meat that I can, I smoke for a very brief period before adding to the jars. Smoke time doesn’t have to be long as it intensifies a bit during the canning process. A pint jar would typically have the following:

2 tbsp bottled water
1/2 tsp pickling salt
1/4 tsp garlic powder
1/4 tsp onion powder

One variation recipe is the above plus,
a small portion of bay leaf, 2 tbsp of tomato sauce in lieu of the bottled water and a few jalapeno rings from a jar.

I’m assuming that you all know to pressure can the meat and not hot water bath.

Whenever we made canned venison we did it in the pressure cooker. We always used quart jars. Never had a problem getting rid of it. We generally used the meat for deer and noodles. Sometimes we would also put it on mashed potatoes. Another way of using it was to warm up the meat and add BBQ sauce. Makes great sandwiches. When we were preparing the jars, my wife would add 1/4 – 1/3 of a jar of cubed up chuck roast. Then finish filling the jar with cubed deer. The beef added a little more flavor.

Pints Dave. County extension canning experts no longer recommend quarts. Pints processed at 10lbs. for 75 minutes.

Duke

Maybe make both Dave, smaller pints for smaller meals and snacking and the bigger quarts for bigger meals when your pretty hungry and have family and friends over. We can vegetables and both sizes work for the various meals.

I use pints. I experiment with each batch I make, different flavors. Make some hot and some plain. The best thing I have found for flavor is adding a chunk of beef fat (from the local butcher). I add the fat to all jars. Canned deer makes lots of great dishes, anything you make the uses beef. Chili is by far my favorite; I use the hot batch for that.