Raw Packed Canning Venison (Deer) Meat

Brock my husband and his little brother are avid sports men. Between the both of them I'm not sure if we can fit any more meat into a freezer. We literately have meat coming out the Wazoo. They have one hunt left in the season that they both got elk tags for now to New Years. Last year they brought home two.....I just got a new pressure canner and wanted to give it a try. Ty my brother in law gave us 20Lbs of unprocessed Deer and 20Lbs of unprocessed Antelope. I processed one bag and the others are sitting in freezer bags in my fridge now. I looked up a few different recipes on line and decided that I would take a little from each of them, plus reference from my Blue Ball Canning book.  The goal was to  give it enough flavor that you could eat it right out of the Jar but not so much that it was over powering.

Raw Packed Canned Venison

Prep time: 30 Min       Processing Time: 75 min at 10lbs. per Pint

2 TBL Chopped Onions and Red Peppers 
#1.25 Cubed Venison
1/4 tea. Canning Salt
1/8 tea. Black Pepper
Dash of Cayenne
1 Tea Minced Garlic
1+/- TBL. Beef Broth (I used Swansons)

1. In clean pint size jars add ingredients in the order that they are given to 1" below the rim. Then with a rubber spatula pull the meat way form the sides allowing most of the air bubbles to be removed and the broth to intermingle. Don't worry about having all of the air removed as the meat makes its own juices and fills in all the gaps.

2. Wipe the rims with a clean damp cloth, secure the lids and bands

3. Fill the Pressure canner with 2-3" of water that is the same temperature as the canning jars. Cold jars in hot water break. Load the canner, secure the lid and turn up the heat and let the steam begin, allowing a steady flow of steam for about 10 minutes . If you are using luke warm water it takes my stove about 20 minutes before I put the air lock on.

4. Put the air lock on the steam valve, let the canner pressurize, once to full pressure for your altitude start the timer. After 75 minutes at full pressure allow the canner to cool and depressurize on its own. (My canner full takes 1-2 hours)

5. When canner is depressurized remove the lid away from your face. Taking the jars out and setting them on a clean dry cloth. Check the seals. Anything that didn't seal properly store in the fridge and use first.

Canned 15 Bean Vegetarian Chili

I originally built this recipe as a cook and serve meal. I love chili and the kind you can buy that's vegetarian is ether way expensive or not very good. I started with raw beans and just went for it.

Total time: about 4 hours Makes: about 9 pints.



1 bag 15 Bean Soup Mix or 20oz of mixed beans
2 cans Diced Tomato's
1 Lrg. can Diced Green Chili's
1 can Corn
1/2 medium Onion Diced
3 stalks Celery chopped
1 Green Pepper chopped
3 Bay Leafs
1 tea Ground Cumin
2 TBL Dried Oregano
1/2 TBL Salt
3 cloves Minced Garlic
2 TBL Chili Powder
1 TBL Ground Pepper
1 cup TVP (textured vegetable protein) Optional


In a large stock pot rinse, drain, and sort beans. Add water to the pot to cover beans, plus 2 inches of water. Bring beans to a boil for 2 minutes and then let them soak for 1 hour or soak overnight.

Drain water, and rinse beans. Then add fresh water to 2" above bean level. Add canned items with liquid. Then add Veggies, and Herbs. Boil for another 30 minutes until veggies and beans are soft. Then add TVP about 5 minutes before canning.

Make sure that you have plenty of liquid as the chili will absorb more liquid then cook and serve chili.

Ladle hot soup into hot jars, leaving 1-inch head space. Remove air bubbles. Adjust 2 piece cap. Process 1 hr 30 min. at 10 pounds of pressure in a steam pressure canner.

 Serve with Cheese, Sour Cream and Crackers.

Spicy Canned Apricot Salsa

Spicy Canned Apricot Salsa

 

One of my friends brothers has an apricot tree bursting with fruit. They were so gracious to let me pick a few boxes. 30 pounds of apricots later. I had to come up with dome ideas. The first 13 pounds I started a 5 gallon batch of apricot wine (about 24 bottles), the next 4 pounds I made 12 half pints of apricot pineapple jam. With 13 pounds to go and 3 different people say that apricots don't taste that great regularly canned. I decided to make salsa... I did a bit of research to make sure that the PH would be low enough to boiling water can them. I found that tomatoes are less acidic so we are in the clear with the regular salsa recipe that I started with. I ended up adding a few extra peppers, and lemon juice to counter act their PH. 

Spicy Canned Apricot Salsa

~7 pounds apricots skin on, pitted and diced.
~4 cups/8 large Anaheim or Poblano peppers seeded and chopped
~1 cup/4 regular jalapeño's seeded and diced
~1 cup chopped onion
~1 bushel of chopped cilantro
~1 cup vinegar
~1/2 cup lemon juice
~2 cups sugar
~2 tablespoons minced garlic
~1 teaspoon salt
~1 teaspoon pepper
~1 teaspoon chili powder
~1/2 teaspoon cayenne pepper powder

1.Seed, core and chop everything.
2. Start your boiling water canner.
3.Put your salsa mixture into a large stock pot turn on high. Mix and heat about 10-15 minutes till mixture reduces and liquid is visible.
4. Ladle hot salsa into, hot clean pint jars, leaving 1/2 inch headroom. Wipe rims, secure lids and process pints for 20 and quarts for 25 minutes.