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Discussion in 'Food Preparation, Camp Cooking and Recipes' started by Carl, Aug 21, 2016.
I am sure many of you have seen this but this is for those who have not.
What's the advantage of canning versus freezing?
it just falls apart and you can eat it straight out of the jar
Instant bbq. Quick philly sandwiches. Darned near instant taco/fajita meat. And sooooooo tender.
Now don't go canning up your tenderloins but for odds & ends that might be too tough to grill, canning is the way to go.
Plus you never have to worry about your freezer dying, door being left open, power going off, etc.
I did it for the first time this past spring with some less-tender cuts from the previous season. Yes, following Tim Farmer's instructions on the OP, you can literally eat it right out of the jar; it's that good. I just used a quart in some stew a couple weeks ago. Combine a quart of canned venison with some ground beef or sausage and make a killer pot of chili.
we can ours in qts and i put a tbsp of a-1 in each jar
i used some ground meat this past season,talk about a fast meal.really great way to use deer.ihighly recomend canning.
The biggest advantages are saving freezer space, getting several years of shelf life and not running the risk of losing everything if the freezer goes out. I first heard of canned venison and thought it sounded disgusting but man was I wrong!
You can take the meat that is close to its expiration date from the freezer and can it getting an extra two or three years out of it.
Last year I canned everything but the best slices from two slickheads and it's been fantastic. So easy to prep, tender, delicious and best of all... as long as they're sealed they'll last for years with no freezer space taken up and little chance at being ruined by a power outtage. I'll be doing this every year with all but the best cuts.
A power outage doesn't affect canned.
I wonder if you can cold pack deer or have to use a pressure cooker?
I have heard arguments to the contrary but the majority agree that meat needs to be pressure canned.
Everything I have read and heard is that it must be pressure canner to be safe. Pressure canner uses higher temperatures that are safe for canning meat.
Guess I'm going to have to buy a pressure cooker.What cooker do y'all use?