Canning quality

[mevertsen]

I’ll order it right now. I’ll take any extra resources that I can.

I also like the idea of just getting both.
When I go in I like to go all in.

Maybe I’ll end up turning into a doomsday prepper and have underground droves of food.

The doomsday idea sounds like a good one.

Kind of like an ammo fort.

Reality is, it needs to be used.

All you need is a pantry full or corn chutney, only to find out you don't like it.

In a survival situation, its best to have foods your gut is accustomed to, rather than new foods.

Make what you eat.

Eat what you make.

Rotate stock, and realistically get rid of old stock that is more than a couple years old as you replace it.

We can fruit, pie fillings, salsa, chili sauce, tomatoes, jelly and jam, meat, and Occasionally vegetables... all the stuff we eat on a normal basis.

Edit. We do chickens as well

4 breasts, or 4 thighs, or 8 legs fit in a quart jar.

Open the jar, pull the bones out and its basically shredded chicken for a casserole or some such dish.

I actually like the canned deer and such. We dont do it often, but I do like it.

There is a weird film as described as above. But its just animal fat and connective tissue.

 

[Jorgy]

You can water bath most everything and not need a pressure canner. It breaks down to how long do you want some things to take. We water bath our meat for long term storage and have a seasoning kit we add when we go to use the meat. It is pretty satisfying once your done and see all of the jars on the shelf.

My mom taught me how to water bath meat for canning. I did it that way until Al Gore invented the internet. Then I learned you aren't supposed to do that, and I haven't since. Never had a problem, but not pressing my luck either.

I can parts of deer most years. I've tried using it so many ways, but the old reliable heat it up in a pan and make a sandwich out of it is my best way of eating it. quick, easy and delicious.

I like old reliable canners that sit on your stove. Mine is 40 years old, presto that is has higher walls so you can double stack jars to save time. They are $200 now on amazon.

I'm a big fan of either using the ball canning book, or recipes that come from the USDA. Really don't want to get anyone sick over a few dollars.

please be wary of "rebel canning" forums/recipes. These are just recipes that are not "approved" & tested by USDA.

 

[np307]

It can be helpful to understand why water bath canning isn't considered safe for low acid foods. Botulism needs anaerobic, low-oxygen environments to grow. Keep in mind that it is one of the most deadly natural occurring substances known to man. Even a nonfatal experience with it can severely injure you for a long time. The bacteria itself is killed around 180f, normal pasteurization temps. The bacterial spores, however, are not killed until closer to 250f. Thats why pressure canners are essential for low acid foods. If the spores aren't killed, botulism can grow even in long period water bath canning.

 

[Caseknife]

I have the All American 925, but the 921 will have the same capacity for jars and because of the construction, you will not use it for anything beside canning jars, too hard to clean, so in a nutshell the 921 will do everything that the 925 will for less and lighter weight. My All American will be passed down to my grandkids in 30+ years when I am done with it.

I will can elk meat when I have excess and freezer space is at a premium. I cold can, just cut the meat into 1" cubes and pack into the jars leaving about 1" space at the top and add a dollop of "Better than Boullion beef" and a tablespoon of Italian seasoning. It is easy to use, quick, totally fall apart and edible right out of the jar if so inclined.

I make mincemeat out of the neck meat and then can that in quart jars. I have canned bone broth that I have made out of deer/elk bones. Can all sorts of vegetables using either water bath or the pressure canner. Look for Kerr or Ball canning jars in the off season not when you are needing them.

Nothing like listening to that pressure relief valve tickling away to make you feel good about not depending on the grocery distribution system.

 

[buckbull]

We canned a lot like you are thinking of doing. Now, We do 30-40 Roma tomatoes plants a year and that’s it. These are the best we have found for making sauce.

Friends do applesauce and peaches.

We quit doing meat all together.

It sounds great till you figure in all the costs and time of a garden, jars, lids, and fuel spent boiling water. It just doesn’t pencil out when you can buy cans still for a couple bucks.

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My sister really likes the Mrs. Wages stuff. I use the sweet pickle mix for my bananna peppers that I can. They are great.

I drink a glass of tomato juice for breakfast every morning. I add citic acid when I can it, can't tell it's in there.

 

[Fire_9]

I’m drooling thinking of antelope tacos.
are you able to doctor them up after pretty well? Or is that why they get thrown in tacos?

In my opinion it takes seasoning really well. It’s great for nights when you need something quick. I also have a buddy that has canned breakfast sausage which I think will be my next project

I agree antelope and elk delicious but it’s far from a sin to can them. Freeze the choice cuts and can the rest

 

[Jnasa]

My 2026 goal is to start canning, so I’d be interested in what you all prefer?

A pressure cooker or just doing it in a pot?

Also if you run a pressure cooker is this one of those things you buy once cry once? Or just get a mid tier option?

I’ve seen some pressure cookers that are around e $400-$500.

My guess is I end up doing 2-3 deer with a year plus other random things.

I almost want to order it asap so I have it ready for after my elk hunt next week.

Cheers,
DTP

If you are canning meat you must use a pressure canner.

Water bath canning (in pot) is mostly for fruit or jam.

Please use a process authority on canning. A book reference or some county/state extension document.

If using a pressure gauge you should have it checked/calibrated once a year. Most county extension offices can do this.

Canning is a great food preservation method. However, it can be dangerous if proper procedures are not followed. Anerobic environments can lead to sporforming bacteria such as Clostridium Botulinum. With proper methods canning is safe. However, I’ve seen some cringe worthy things that leave me amazed there are not more illnesses or deaths.

For a pressure canner you should be able to get one under $100. I bought mine years ago for $60 and have canned quite a bit with it.

 

[Two Trax]

We have been canning game meat for 40+ years. Not the whole animal mind you but usually a canner or two every year. Not sure what recipe some of you all are using that do not like the canned meat, but we really enjoy it! Makes plain venison taste like roast beef, sweet and tender. Have done venison, elk, caribou and moose. Never had any that was not good. Wife uses it in veggie soup and makes kind of a stir fry with peppers and onions all mixed in, outstanding. Sometimes we just empty a jar, simmer it for a bit in a fry pan and serve over rice. Add a couple spices and it is fantastic.

We use a pressure canner, bought it when we started, still using it. Had to replace the seal a couple times, think it is a Presto brand. We tried hot bath and had some jars that did not seal, but never had one with the pressure canner that did not seal.

It saves freezer space, never have to worry about freezer burn and it makes a quick meal as you can just open a jar and saute it in a frying pan.