CANNED VENISON STEW

CANNED VENISON STEW

So I  can venison all the time but I had not made individual canned venison stews until today on my facebook group TRIED AND TRUE RECIPES, my friend and group member Cynthia Mabes suggested  in her exact words to “try canning with 1/4 jar filled with deer meet the rest carrets,potatos,onions,peas and corn. Add 1 beef bourion cube. Taste like stew, process 1 hour 30 min, no liquid added”

So I said ok.. I got tons of deer I am working up right now so I am going to give it a go..

only I had to add a little more to make it to my taste, I like garlic in mine (so I went ahead and took some small cloves of garlic and peeled them then cut into little chunks, enough to put a small amount into each jar later on when I add my minced onion)

and I decided since I have tomatoes in my regular venison stew I make in the crock pot I decided  would add a Tbsp of ketchup to get some of that tomato flavor in there also and some pepper I added as well..   Well our first canning came out ok, tasting great, but seemed a little lacking in broth.. the meat always makes it’s own broth so we never use water when canning straight raw venison but I think I didn’t add enough meat, also I forgot to “pack down” my jars after each addition, that way I would get more in there and that is something I should have but didn’t do the first canning.

.

So .. my second canning we did the same as before only we thought better of how to pack the jars and what to put in when

So here is step by step recipe and order in which I did my stew

1st put your  cubed venison raw meat in each quart jar, up about 1/3 of the way up we then PACKED it down by using the counter and tapping the jar down firmly on a dish towel till all the meat is packed down good.

Now add your ketchup, 1 Tbsp

now add pepper, less than 1/4 tsp maybe about 1/8  and add your beef bullion cube

add your little tiny chunks of garlic, and a pinch of minced onion, (about tsp and a half of onion)

now add your chunked potatoes , just remember to pack down after you add them so you will have room for your veggies..

Now add your mixed veggies and again PACK DOWN on dish towel by tamping firmly on counter

Now you are ready to can

Now it is time to put into your PRESSURE Canner that has the appropriate amount of water in the bottom (water to the mark) , put your scalded lids and rings on and bring to 10 pounds pressure then start timer for 1 hour and a half

do not take pet cock (weight) off when time is up.. leave it on turn off stove top and let the pressure drop on it’s own.. very important in canning

Once pressure has completely dropped open lid and using your canning lifter tongs, take out your jars and set on wood block , they will start sealing you will hear a ding.. for you first time canners make sure all of them seal on their own.. if you have one that does not.. it must be refrigerated.. let the others set overnight then you can store them.. Enjoy!