Most people do not realize how easy it is deer meat can be preserved. The canning moose too. Remember to check what would be involved in preserving the game my kids brought home from hunting camp. I could not believe it would be just as easy if the information that I was to do. Cut it up, put it in a pot and the pressure? There's more! There is a bit 'more .... but not much.
I wanted to start canning meat yearsago. Every year I am concerned that you have enough freezer space. When I started canning we had, I released a lot of room for other things.
I do not have all the meat. You know how much meat on a moose yet? Save the choice cuts of meat for steaks and roasts. But all is not offering jerky, sausage and canning industry, both ground and cubed.
Benefits of canning vs freezing
* Worry less freezer space.
* The lower the pressure canningrace makes them tasty.
* Based on canned meat is ready to go at a moments notice. No time to thaw!
These are the instructions for a simple method for packaged raw deer meat canning.
1. Cut the meat into strips about 1 cm thick. Then cut into pieces the size you want. Cubed is a practical size.
2. Grab your cuts of meat in hot pan, making 1-inch headspace.
3. Add canning salt, if desired. 2 teaspoons of each quarter, as required. It is also possible the level of your onions in potswith your flesh. Add no liquid! Seriously. This was the hardest part for me to get there. I really do not need to add liquid to add. The meat has its own juice.
4. Clean the rim of the bowl clean. Place the hot canning lids and screw bands on jars.
5. Place filled jars for pressure Canner preheated. Follow the instructions on pressure canning.
6. For altitudes less than 1000 meters Test pressure to 10 pounds. Quarter-process - 1 hour and 30 minutes. Process pints - 1hours and 15 minutes. Do not forget to adjust the pressure for your height.
That's it! So easy. But do not forget to really use safety reasons a pressure Canner and you must use the correct pressure for the altitude.
Canner pressure to reach a temperature of 240 degrees Fahrenheit, in order to stop botulism. To compensate for differences in height, set the amount of pressure. Time does not change, only the pressure is used. You need 1 / 2 pounds to addpressure for every 1000 meters above sea level.
Use canned deer or elk in canned stews, soups, meat, and even Chile could use to make killer Sloppy Joe's and Enchiladas. Enjoy your deer!
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