Been doing it for 40 years, this is our quick meal if we come home and are to hungry to wait for something to cook. We have went to using mostly wide mouth pint jars. To each their own but I have never seen someone fill a canner up with that much water but it looks like it worked out. Also you don’t have to trim any silver skin off. The pressure canning process will dissolve it, I throw all of the shank meat in the jars and they come out wonderful.
I use wide mouth pint jars and if we need more, just open a couple. Pack in the meat to the threads, add a teaspoon of salt and do 11 lbs. pressure for 90 minutes quarts, 60 minutes pints. Throw it on mashed potatoes or a toasted hoagie roll with cheese and other toppings. 😋😋😋😋😋
Happy Turkey-Day! I love canned deer. I have to do it outside, I think it smells a little while cooking. My wife makes me cook it outside, period. You should look up the proper safety concerns... USDA guidelines... They change requirements occasionally. Like you don't have to sterilize jars if you are going to pressure can longer than 10 minutes. Good Luck. Thanks for your videos.
Thank for another great video! If you add a splash of vinegar to the water in your canner when canning anything you won’t get the hard water stains on your jars. Happy thanksgiving, God bless, and see you around the corner!!
Great video enjoyed watching it I'm going to have to try some of that That really let does look good especially if you had some carrots and taters talk to me😂❤
We can at least one deer a year, my wife started putting Lipton onion soup mix in each jar with garlic,beef bouillon and more salt , It’s fantastic !!!
I'm hooked up on you Papa I got you on TH-cam I got some front quarters on a deer I'm going to try your recipe I love you can you give me more recipes and I'm going to join your site thank you Papa
Been doing it for 40 years, this is our quick meal if we come home and are to hungry to wait for something to cook. We have went to using mostly wide mouth pint jars. To each their own but I have never seen someone fill a canner up with that much water but it looks like it worked out. Also you don’t have to trim any silver skin off. The pressure canning process will dissolve it, I throw all of the shank meat in the jars and they come out wonderful.
Appreciate your tip! Wide mouth would be better Thanks for watching.
I use wide mouth pint jars and if we need more, just open a couple. Pack in the meat to the threads, add a teaspoon of salt and do 11 lbs. pressure for 90 minutes quarts, 60 minutes pints. Throw it on mashed potatoes or a toasted hoagie roll with cheese and other toppings. 😋😋😋😋😋
Definitely, definitely going to have to try this. Looks like a great way to turn a tough ol buck into some tender eating. Thanks for sharing 👍
That is the best way to cook a bid ole buck! you will love it. Thanks for watching
Happy Thanksgiving! As always, looking forward to more videos and recipe ideas 😁
Happy Thanksgiving day.! An. other very informative and useful video.🦃👍🇨🇱
Take your time I'm learning take your time I love it thank you
Happy Thanksgiving to you and your family have a bless day
canned 40 pints yesterday, good stuff , buck came from Falling Springs area.
Looks delicious. Happy Thanksgiving! 🦌👍
Happy Turkey-Day!
I love canned deer. I have to do it outside, I think it smells a little while cooking. My wife makes me cook it outside, period.
You should look up the proper safety concerns... USDA guidelines... They change requirements occasionally. Like you don't have to sterilize jars if you are going to pressure can longer than 10 minutes. Good Luck. Thanks for your videos.
Appreciate you sharing that info, I'll check it out.
Thank for another great video! If you add a splash of vinegar to the water in your canner when canning anything you won’t get the hard water stains on your jars. Happy thanksgiving, God bless, and see you around the corner!!
Thanks for the tip! I will do just that! Thanks for watching.
good job, thanks for the share, Happy Thanksgiving!
Small mouth jars the funnel works pretty good.
If the jars sealed get the rings off and dried. Most expensive part of canning is the rings seals are cheap.
Man that looks so good. Ready to flour and fry.
It is soo good. Taste just like roast beef. I love canning it.
Hey everyone! You better subscribe!! Happy Thanksgiving!!!!!!!!!
Great video enjoyed watching it I'm going to have to try some of that That really let does look good especially if you had some carrots and taters talk to me😂❤
Taste more like roast beef. Never know it was venison.
Looks great
Best channel
We can at least one deer a year, my wife started putting Lipton onion soup mix in each jar with garlic,beef bouillon and more salt , It’s fantastic !!!
I appreciate the tip, thanks for watching.
Pint jars will hold one pound of meat and quart jars will do two pounds of meat.
Haven’t watched yet. I just came to comment for the algorithms sake for now.
Tongs for loading?, get the gloves to keep your hands from getting messy but pressure canning for 90 minutes (at ~ 10#, 240°F) sterilizes everything.
True.....Thanks for watching.
Good job and have more fun canning venison.
Happy Thanksgiving
I'm hooked up on you Papa I got you on TH-cam I got some front quarters on a deer I'm going to try your recipe I love you can you give me more recipes and I'm going to join your site thank you Papa
Did not say the weight of the jiggler an put in the water in the canner should be some vinegar
Vinegar from now on for sure. Thanks for watching.