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Today I took canning to the next level

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Inchworm Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Sep-10-09 08:54 PM
Original message
Today I took canning to the next level
hehe.

I noticed last year's venison getting a little freezer burnt.

Thawed, trimmed, chunked, brined, canned.

Voila! More storage life!!

:hi:
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Warpy Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Sep-11-09 02:21 PM
Response to Original message
1. Pressure canned, I hope
Brining isn't adequate to destroy the bugs living deep within the meat.
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Inchworm Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Sep-11-09 03:45 PM
Response to Reply #1
2. Oh yes
15# for 75 minutes.

I may have even overkilled.

:hi:
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Warpy Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Sep-11-09 05:49 PM
Response to Reply #2
3. Well, it'll be tender
Better to be safe than sorry with canned meat, though.
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kestrel91316 Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Sep-16-09 02:56 PM
Response to Original message
4. You will enjoy it immensely. Canned meats have a very intense flavor.
And it will be VERY tender.
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