Canning qustions

[jack707]

I want to start canning some venison that I have for later in the year to use. I never did any canning before and I like to ask some qustions before I start. Do the lids have to be heated before use?
I understand that when I put the Mason jars in the canner to loosely tighten them? When do I twist them tight? Do I need to put anything else inside but water in the jar with salt?.

 

[k0ua]

I want to start canning some venison that I have for later in the year to use. I never did any canning before and I like to ask some qustions before I start. Do the lids have to be heated before use?
I understand that when I put the Mason jars in the canner to loosely tighten them? When do I twist them tight? Do I need to put anything else inside but water in the jar with salt?.

My wife does all sorts of canning including meat canning , but meat canning is not to be done in a water bath canner like vegetables. You need a pressure canner for meat.

Yes you boil the lids in both processes. As for the rings, put them on finger tight, not loose but don't cinch them down either. After your meat product is placed in the jars, you fill with water, and then she goes over the rim of the jar with a paper towel dipped in white vinegar to help remove any possibility of grease or meat debris on the rim of the jar in order to obtain a perfect seal with the new lid.

The pressure canner is held at 10 PSI (with the proper jiggler weight on the steam port) of pressure for 75 minutes after the original pressure is built up in the canner. The pressure is regulated in accordance with your height above sea level. The figures I gave are for where we live.

here are the canner instructions for Venison.
On Venison here are the instructions. you should cut it into cubes, and place it in a large pan and brown it first, then Add canning salt to your jars if desired. anywhere from 1 to 2 tsp. according to taste.
Once your meat is heated through fill into hot jars, use a slotted spoon and leave the drippings in the pan. After the jars are full pour any meat drippings over the meat in the jars. There might not be enough to cover all the jars evenly so distribute the juice you have between the jars and them top them off with boiling water.
Leave a 1 inch head space in the jars.

Wipe the rims like I mentioned with the vinegar cloth. Then place the boiled lids on the jars and screw on the rings finger tight. Place the jars in your preheated pressure canner. Do your best to make sure the jars are not touching each other. Use the pressure chart according to your altitude above sea level. You can look up the charts online.

 

[Sawyer Rob]

I can all kinds of things, I always use freshly washed hot jars.

I cold pack the meat and then pour in VERY hot water in the jar up to the bottom of the neck. Yes the lids should be heated too, as that softens the seal so they will seal easier/better, I do not heat the rings though.

I don't add salt to the meat, I season the meat after I open the jar, and I put the rings on fairly tight when the jar's go in the canner, then run the canner at 10# for 90 minutes...

All of this is in the "Ball Canning book" that's available about ever place that sells canning supplies, you SHOULD have one!

SR

 

[CADplans]

With the questions you ask,, there are too many answers needed to be a forum question.
Safety is the issue,,
Get the Ball canning book. Follow it!! :thumbsup:

If you have any half gallon jars,, toss them, or use them to store old motor oil.

 

[k0ua]

I can all kinds of things, I always use freshly washed hot jars.

I cold pack the meat and then pour in VERY hot water in the jar up to the bottom of the neck. Yes the lids should be heated too, as that softens the seal so they will seal easier/better, I do not heat the rings though.

I don't add salt to the meat, I season the meat after I open the jar, and I put the rings on fairly tight when the jar's go in the canner, then run the canner at 10# for 90 minutes...

All of this is in the "Ball Canning book" that's available about ever place that sells canning supplies, you SHOULD have one!

SR

Agreed, you need the book. Canning meat is more intensive than vegetable canning and you need instructions.

 

[jack707]

Thanks a lot for the info I hear v8 juice is better then water in venison is that true?

 

[NorTracNY]

V8 juice is a garbage drink. Unless it's in the canning receipe in the Ball book or some other reputable canning book, I'd pass. Don't fool around with canning. Do it right.

 

[dmccarty]

Go download the PDFs on canning from the USDA, National Center for Home Food Preservation | USDA Publications

Guide 5 has instructions on canning meat. http://nchfp.uga.edu/publications/usda/GUIDE05_HomeCan_rev0715.pdf

Note that they are using a PRESSURE cooker to preserve GROUND or CHOPPED meat, not a water bath. Cube, strip, or chunk meat is PRECOOKED and then canned either in a pressure cooker or water bath.

They did mention the use of tomato juice as a liquid but notice it was boiling. You could use water, broth or tomato juice as long as it was boiling. V8 is ok taste wise to me if it is the low sodium variety. There are other brands like Knudsen's Veggie juice that taste better to me. Well, they taste better when I drink it. I have never canned with it but I would use Knudsen over V8.

Later,
Dan

 

[jack707]

I have another problem. I was boiling a pot of water with the jars they had water up to the rim and two of the bottoms broke off why? It said you could boil to clean them up.

 

[2LaneCruzer]

Some good advice...Keep in mind that you MUST do it correctly or else you take the chance of poisoning your family. We have canned a lot of things, but never meat...it does require some special handling.