Pickling and Canning

[Culvercreek hunt club]

17 hours ago, REDNECK4LIFE32 said:

Cold pack is that where you put raw meat in jar with seasonings and it cooks in pressure canner. Do you add water? How do you do it?

I am going from memory but I can't recommend the Ball Canning guide enough. It is very helpful becasue pressure canning is NOT the activity to venture out on unproven recipes. 

I use about 1" to 1-1/2" cubes of venison. pack in sanitized and warm jars (I like pint narrow mouth becasue it seems to hold the meat down well). I add in a couple whole cloves of garlic and about a quarter section of a small onion.  dash of Cayenne pepper or a hot pepper (optional) I can't remember the amount of canning salt but that is added too. Pack tightly as possible to reduce air space and pressure can. I think it was 60 minutes for pints and 90 minute for quarts. No additional water required. It's simple, delicious and really makes a great use for lesser cuts of meat.  SUPER tender and even heavy sinew cooks down and the meat falls apart with a fork. Good use for shanks and lower quarter meat. 

[Arcade Hunter]

Its a done deal... I just ordered a pressure canner... should be here sep 29.

[REDNECK4LIFE32]

2 hours ago, Arcade Hunter said:

Its a done deal... I just ordered a pressure canner... should be here sep 29.

Congrats on the purchase. So much can be done with them.

[Steuben Jerry]

2 hours ago, Arcade Hunter said:

Its a done deal... I just ordered a pressure canner... should be here sep 29.

I need to include canning in my repertoire. What did you get?

[Arcade Hunter]

https://www.amazon.com/gp/product/B0000BYCFU/ref=ppx_od_dt_b_asin_title_s00?ie=UTF8&psc=1

I went for the presto 01781 23 qt unit.... I see one on Amazon now thats 40 bucks cheaper... bummer

[Arcade Hunter]

But.... they are out of stock now

[Otto]

Last week we "crushed", I waited a day and then added wine yeast. Yesterday was "pressing" day and time to put the wine in the barrel for a two year fermentation.
The press belonged to my friends grandfather, I replaced the oak slates 20 years ago, they are still going strong. The barrel is brand new, oak from Minnesota and made in Ohio, it has been charred inside to a medium toast.
This varietal is Zinfandel from Lodi Valley in California. All told, we got 77 gallons of juice from 25 36lb boxes which is about average. After racking and spillage we will end up with around 28 cases of wine or 336 bottles.


Sent from my SM-G950U using Tapatalk

[Arcade Hunter]

19 hours ago, Otto said:

Last week we "crushed", I waited a day and then added wine yeast. Yesterday was "pressing" day and time to put the wine in the barrel for a two year fermentation.
The press belonged to my friends grandfather, I replaced the oak slates 20 years ago, they are still going strong. The barrel is brand new, oak from Minnesota and made in Ohio, it has been charred inside to a medium toast.
This varietal is Zinfandel from Lodi Valley in California. All told, we got 77 gallons of juice from 25 36lb boxes which is about average. After racking and spillage we will end up with around 28 cases of wine or 336 bottles.


Sent from my SM-G950U using Tapatalk
 

Ill bet that place smelled fantastic while pressing the grapes!

[Arcade Hunter]

I did a trial run with my new presto and canned 7lbs of butternut squash.  All in all, it went quite smooth.  I cant wait to try some soups and venison!

[REDNECK4LIFE32]

7 hours ago, Arcade Hunter said:

I did a trial run with my new presto and canned 7lbs of butternut squash.  All in all, it went quite smooth.  I cant wait to try some soups and venison!

Looks good how long in canner. Hot or cold pack? Water and teaspoon of salt?

[REDNECK4LIFE32]

2  1/2 jelly jars of fresh horseradish from garden. It'll clear your nostrils lol. One for me and one for a buddy.

Edited October 18, 2021 by REDNECK4LIFE32
Wording

[Arcade Hunter]

14 hours ago, REDNECK4LIFE32 said:

Looks good how long in canner. Hot or cold pack? Water and teaspoon of salt?

This went for 55 minutes at 11 psi, hot pack.  I blanched the cubed squash for 1 1/2minutes and used the blanching water to top off the jars.  1/4 tsp of canning salt to hep retain the color.

I had a few jars that didnt seal.  I think I forgot to wipe a few jars and I realized that I had tipped a few while removing for the canner which may have caused a problem.  I had one of the unsealed jars last night and I will say that it was supurb.  Dumped the jar in the sauce pan, added a little pat of butter and cooked it down untill the consistancy of mashed.  It needed a dash of salt and pepper for my taste... Outstanding!

[Culvercreek hunt club]

2 hours ago, Arcade Hunter said:

This went for 55 minutes at 11 psi, hot pack.  I blanched the cubed squash for 1 1/2minutes and used the blanching water to top off the jars.  1/4 tsp of canning salt to hep retain the color.

I had a few jars that didnt seal.  I think I forgot to wipe a few jars and I realized that I had tipped a few while removing for the canner which may have caused a problem.  I had one of the unsealed jars last night and I will say that it was supurb.  Dumped the jar in the sauce pan, added a little pat of butter and cooked it down untill the consistancy of mashed.  It needed a dash of salt and pepper for my taste... Outstanding!

if you ever want to be able to fit more in the jars, I cook the squash all the way down prior to canning. 

[Arcade Hunter]

22 hours ago, Culvercreek hunt club said:

if you ever want to be able to fit more in the jars, I cook the squash all the way down prior to canning. 

I had thought about that but I didnt do it.  Ill try that next time.  I did eat one of the three unsealed jars.  Just put it on the stove and cooked it down until the extra liquid evaporated off.  That indeed was a treat.  It was so good.  I would buy some frozen when I notice it at the grocery store and the canned squash is so much better by far.  Ill never buy the frozen crap again

[REDNECK4LIFE32]

Made some homemade apple butter today. 3 pints.

[Arcade Hunter]

3 hours ago, REDNECK4LIFE32 said:

Made some homemade apple butter today. 3 pints.

That looks really good.. what do you serve that with?

[REDNECK4LIFE32]

2 hours ago, Arcade Hunter said:

That looks really good.. what do you serve that with?

I like it on toast. Some people put it on decorative platters such as cheese and charcuterie. It's delicious.

[Enigma]

6 hours ago, REDNECK4LIFE32 said:

Made some homemade apple butter today. 3 pints.

I've made that before. It's the bomb. Nice job. 

[Robhuntandfish]

13 hours ago, REDNECK4LIFE32 said:

Made some homemade apple butter today. 3 pints.

ive glazed some venison with that then bacon wrapped- great stuff.   Also ahve made some apple breakfast sausage and put some in . 

[REDNECK4LIFE32]

10 hours ago, Enigma said:

I've made that before. It's the bomb. Nice job. 

Thanks it a process I did it on the stovetop and most recipes call for crockpot.

[REDNECK4LIFE32]

3 hours ago, Robhuntandfish said:

ive glazed some venison with that then bacon wrapped- great stuff.   Also ahve made some apple breakfast sausage and put some in . 

That sounds great I'll have to try that when I process my next deer.

[Nomad]

Another 15 pounds of chicken for the pantry .

[REDNECK4LIFE32]

1 hour ago, Nomad said:

Another 15 pounds of chicken for the pantry .

That looks great. I'll be doing some soon. Great for easy quick meal and delicious.

[Nomad]

Yes we use it for soups ,tacos and chicken salad mostly . Nice not worrying  about the freezer , or power outages . It’s also nice to give a quart or two the kids to have some on hand form time to time . Now to shoot a deer to can !

[Enigma]

My lovely better half likes to take a pint of chicken soup to work for lunch. I told her I'd make more but I was short on jars. She showed up two days later with these lol. Funny thing how some soup got made shortly thereafter.

She's also loves jerky. I told her no more jerky till I kill a deer but alas, my hunting boots leak. New boots are on order and will be here by the end of the week. I got her juuuust where I want her lol.

 

 

Edited November 7, 2021 by Enigma