Canning Venison The Wisconsin Way

how i can venison i do not add spices because i use it in different things such as hotdishes ect, ect, you can spice it up for whatever your needs are

Homestead Series How To Can Ground Beef

Canning ground beef is so easy to do and very convenient to keep on hand!

For more please visit www.homestead-acres.com

Canning Squash Butter

Canning Squash Butter

7 to 8 pounds squash(roasted or cooked)

3 C brown sugar

2 C apple juice

1 tsp.cinnamon

1 tsp.ground nutmeg

1 tsp ground ginger

1/2 tsp.ground cloves

Canning Beets and Carrots

The pressure I use is determined by altitude. I am at sea level. Before you ever pressure can low acid food in a pressure canner be sure to check a USDA approved recipe for the proper pressure and time for your altitude.

I picked some small beets from my garden today and canned them. I have never canned beets before and am excited at how they came out. I hope this motivates others to try something new.

Always follow USDA approved recipes when home canning.

Canning Hamburger

Hey guys, here is how I can my hamburger meat. I have had some questions about it, and I hope this helps. Thanks for watching, and God bless.

J

Pressure Canning Butternut squash pt 1

first time events for using these pressure canners and for canning squash. It was a great outcome all around.

Canning beets 1.wmv

Canning beets step 1

Here is the recipe on how I can the beets.

Basic Pickled Beets

7 Lb. Beets with their rootlets and 2 inches of tops

2 cinnamon sticks, broken

1 tablesoon allspice berries

1 tablespoon whole cloves

1 cup sugar

1 cup brown sugar

2 teaspoons pickling salt

4 cups cidar vinegar

2 cups water

1. Scrub the beets. Put them into a large pot, and cover them with boiling water. Return the water to a boil, and boil the beets 15 to 35 minutes, depending on their size, until they are just tender.

2. Drain the beets, and cover them with cold water. When they are cool, trim them, and slip their off their skins. If they are large, halve or quarter them-or, if you like, slice all the beets into 1/4" thick rounds.

3. Tie the spices in a spice bag or scrap cheesecloth. Combine the sugars, salt, vinegar, and water in a nonreactive pot, and add the spice bag. bring the contents to a boil, sturring to dissolve the sugar. Reduse the hear, and simmer the liquid, uncovered for 10 minutes.

4. While the liquid simmers, pack the beets into pint or quard mason jars. If you've sliced the beets, pack the slices loosely. Pour the hot liquid over the beets, leaving 1/2 inch headspace. Close the jars with hot two-piece caps. Process the jars for 30 minutes in a boiling-water bath.

6. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the beets.