Canning venison

[KYZHunters]

A little late in deer season for most parts of the country, but here is a pretty good link to canning venison. The blogger said it needs no refrigeration; she has kept this on her shelf for a year without a problem.
http://cowgirlscountry.blogspot.com/2010/12/canning-venison.html

[ZombieGranny]

Looks good, did a check on the UGA site.
http://www.uga.edu/nchfp/how/can_05/str ... hunks.html

[RachelBB]

I've canned venison for a few years, it's so nice to have on hand. It makes it's own gravy so it's literally pop the can open, nuke it a few minutes, pour over whatever your starch of choice is, eat. But you MUST pressure can it!

[Westbound]

Canning meats is safe, so long as you use a pressure canner and process for at least 75 minutes with pint jars and 90 minutes for quarts. After that, no refrigeration needed and will last for years.

[ZombieGranny]

RachelBB, do you make REAL mincemeat from the necks?
I miss that, had it all the time as a kid, not that 'stuff' they call mincemeat made from raisins..

[pallideal]

Yea I think it's kinda funny that mince"meat" no longer has any meat in it. I'm 33 and I have yet to have a real mincemeat pie with real meat in it. As a vegetarian I should be detested by this but I want it baaad. Now just to get my hands on some suet.

[akraven]

I have been starting to do something similar with beef,chicken and pork to add to my proteins.
I would like to try out the idea of the flavoring mix though.

[Anianna]

Thanks! We just got a big portion of deer from the local hunters. We let them park on our property and we don't mind when they have to come looking for their dogs, so they always thank us with a nice helping of meat.

Anyway, the University of Missouri Extension has a good site for canning various types of meat:
http://extension.missouri.edu/publicati ... x?P=GH1490

I like that they have rabbit in the chart, since we raise rabbit for food.

We just ate one of our breeding males this weekend. His balls never dropped and he wouldn't produce. My four kids (all between six and ten years old) were not bothered by the fact that we butchered and ate one of our named rabbits (we name breeding stock since we never planned to eat them). They took it in stride. I was so proud.