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Bottling Meat

Bottling Meat

With the uncertainty of what life has been tossing at us as of late there seems to be an increase in the participation of canning. So back by popular demand is a blog on how at my house we bottle meat. This should be archived in some area of the web sight so you can refer to it. Bottling meat is fairly simple processes, with the most critical area being watching the temperature.

 For the purpose of this blog we will use venison because well…tis the season (October) for those of you who hunt deer but don’t appreciate or can’t seem to get a handle on cooking it, you may want to try this. Never have I had anyone not enjoy it and there is so many ways you can serve it out of the bottle.

 First you need the venison. As always field care of the product will transfer into better product in the end. The bottling process really tames even the toughest venison.

1, Decide on pint or quart jars according to how many portions you may be serving, we have 5 to feed around our place and a quart may leave enough for a sandwich the next day.

2, Wash your jars in hot soap and water., rinse well

 3, Loosely pack the raw chunked and trimmed meat into the jars just to the bottom of the jar neck. I trim most of the fat but that which you don’t will rise to the top to be removed later when you open the jar to eat.

 

 4, Add ¾ tsp salt to quart jars and ¼- ½ to pints jars

 

 5, Cover the meat in the jar with water.

 

6, Burp the jars which you do by taking a butter knife and poke it up and down through the meat to bring air bubbles to the top and off. Add a bit more water to cover the meat if necessary after this process.

7, Wipe the rims with a clean wet rag to remove any salt particles or anything that would prevent a seal.

 8, Boil the lids in water. As it boils shut off the heat.  Then fish them out placing one at a time and the jar and then the ring. Tighten snuggly by hand.

 

9, Place three inches of water in your pressure cooker.

10, Place bottles in basket and lower into cooker.

 

 11, Place on the lid of cooker and bring pressure up to 15 pounds. Do not let the pressure fall below 15 our you will need to start over on your timing. We run a couple pound over and we spend the time by it reading a good book watching it.

 

12, Pressure them at 15 pounds for 90 minutes. Turn off heat and allow pressure to gauge to return to the bottom before removing the bottles.

 

 

Comments

Drinda (not verified) on Mar 17, 2014 6:02 am

I would like to know if it is safe to use the camp chef stove for pressure canning, and what would you differently than the stovetop if you did? I have a glass stovetop and I'm afraid of cracking the glass if I use a pressure canner for 90 min plus the heat up and cool down time on the glass.

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