Water-bath canning is the easiest method for preserving high-acid foods like fruits, tomatoes, and pickled vegetables. This how-to video gives you a quick overview of the water-bath canning process and tips that will have you preserving your own healthful fruits and vegetables in no time.
Canning at home guide. All about canning vegetables, canning meat, pressure cooker canning, home canning tips and recipes
Wednesday, April 5, 2017
Canning Ultimate Venison Stew AKA Hunters Stew
Canning some great tasting venison stew!
Recipe: Hunters Stew
3lb venison or beef cut into 1-2 inch cubes
4-6 strips bacon
1/4 cup Wocestershire sauce
1/2 T. garlic salt ( we used minced garlic)
2 tsp black pepper
3 cans Golden Mushroom Soup
3 pkgs Onion soup mix
4 cups water
6-8 lbs potatoes cut roughly in chunks
4 med onions
4-5 lbs carrots cut into 3-4 inch lengths or rough chunks
1/2 cup butter
8oz fresh mushrooms cut in half
Place venison in a large pot or roaster. Spread bacon pieces over the meat. Sprinkle with Worcestershire sauce, garlic, and pepper. Add golden mushroom soup, onion soup mix, and 4 cups water. Cook over med high heat until it comes to a boil stirring occasionally. Add potatoes, onions, and carrots. Cook on med to high for 45 min to an hour or until potatoes are tender enough to put a fork into them. In separate skillet, melt butter and sauté mushrooms . Add the entire contents of skillet into the stew pot. Continue to cook on low heat stirring occasionally for 30 mins. Serve with hot bisquits, toast or a side of rice!
Or if ya intend to can it like we did just combine all the ingredients into a large pot and just warm until well combined and fill your jars leaving an inch headspace and place in your pressure canner with a couple inches of water and process for 90 mins on 10lbs of pressure!
Hope you will give it a try and let us know if you like it!
The original recipe came from the NAHC Wild Game Cookbook and this particular recipe was given by Howard T. Martin from Eay Galle, WI
Canning venison chilli cooking all day.wmv
Spent the day canning this venison chilli. Had to take a couple breaks. So it took all day. Will be canning some more tomorrow. Ended up with 39 pt. today.
Monday, April 3, 2017
Canning ground beef in a pressure canner
www.allthingscanning.com. Canning ground beef is easy and it makes cooking last minute meals a snap! For more on home canning visit my website. Thanks for watching. :)
Canning beets 2012 part 2
Took almost all day today to get 55 pints canned. Glad I have the second pressure canner. I'd still be canning them. Now I have to figure out what to do with 2 - 20 foot rows of beets! I have a bunch of quarts already pickled from last year. Anybody close to me want to pick up any beets? They are Detroit Dark Red beets.
Canning Raw Venison
It's time this fall to harvest and put up meat for the winter and spring. One of the ways we preserve meat long term is to raw pack it in canning jars before we put them in the pressure canner. Today, everyone is busy helping Jaimie get some deer meat put up in the pantry.
Raw Pickled Beets Recipe
This is a similar version of the old timey canned favorite pickled beets but in a raw version. Sweet and delicous taste especially in the juice!