Pickling and Canning

[REDNECK4LIFE32]

I did a pickled deer heart today. Then threw some eggs into a glazier pickled sausage brine added red pepper. Just in time for Santa just gotta leave out a bud light.

Edited December 8, 2021 by REDNECK4LIFE32
Add pics

[Arcade Hunter]

I was able to can 8 pints of venison stew meat.  The job actually went very well.  All 8 jars sealed... Cant wait to try some!

I did a raw pack with no added liquid.  Half teaspoon of canning salt in each jar.  The meat produced a nice looking broth.

[Fletch]

2 hours ago, Arcade Hunter said:

I was able to can 8 pints of venison stew meat.  The job actually went very well.  All 8 jars sealed... Cant wait to try some!

I did a raw pack with no added liquid.  Half teaspoon of canning salt in each jar.  The meat produced a nice looking broth.

You will not be disappointed. That is how my grandma taught me many years ago. Heat it up in a pan with a can of mushroom gravy and a can of mushrooms and have over egg noodles. One of my favorite ways.

[Arcade Hunter]

42 minutes ago, Fletch said:

You will not be disappointed. That is how my grandma taught me many years ago. Heat it up in a pan with a can of mushroom gravy and a can of mushrooms and have over egg noodles. One of my favorite ways.

I will certainly try it this way!

[Arcade Hunter]

Did it again!  I had found a good amount of venison in the freezer so I canned 9 pints yesterday.  This time I added a touch less salt but added a little bit of broth to it.   All the jars sealed and this stuff looks amazing

[Nomad]

Canned ( vacuum packed ) 20 pounds of rice yesterday. If one is interested in combatting food inflation , this is a good way, 20# cost me $10 . Filled 13 plus quarts , which when cooked will expand 3 - 4 times it’s size . Add a can of mushroom soup, some chicken ,add some spices simple and cheap dinner .

The lighting isn’t the best in that part of the basement.

[REDNECK4LIFE32]

Canned 8 pints of green tomato relish lost one pint bottom blew out. Then did 3 quarts of dill pickles. 

[9jNYstarkOH]

[REDNECK4LIFE32]

30 lbs of San marzano tomatoes and 21 lbs of other canning tomatoes plus some from my garden yielded 24 quarts. Just finished 7 in canner got another 7 in canner and 7 going into water bath here soon. Then 3 for canner after.

[Otto]

@REDNECK4LIFE32

When we don’t have enough to fill the canner (ours holds 9 quarts) we just freeze those 3 or 4 jars and use those up first.  

Love your method of doing the hot water bath outside, we may do that this year!  Beats all that heat and humidity in our downstairs kitchen.  

Edited August 25, 2022 by Otto

[Robhuntandfish]

Made mustard pickled eggs for mid day hunting season snacking.

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[REDNECK4LIFE32]

58 minutes ago, Robhuntandfish said:

Made mustard pickled eggs for mid day hunting season snacking.

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I'll make some once my boys are done with the glazier pickled sausage. They like that brine.

[9jNYstarkOH]

First timing making taco sauce so only did a small batch to see if we like it.

[corydd7]

That makes two of us (just noticed you said taco sauce, this is regular sauce). If it's good I'm calling it irish sauce. If it's bad just regular Italian sauce. My Italian friends will love that.

 

Did you peel the tomatoes? I found a quick recipe and it came out good but I should have used a different olive oil. Tomatoes,garlic and basil all from the garden. 100% home grown I take pride in my Irish sauce.

Five more quarts of canned tomatoes. I have another 10 pounds to do something with, probably canning more.

Edited September 8, 2022 by corydd7

[9jNYstarkOH]

13 hours ago, corydd7 said:

That makes two of us (just noticed you said taco sauce, this is regular sauce). If it's good I'm calling it irish sauce. If it's bad just regular Italian sauce. My Italian friends will love that.

 

Did you peel the tomatoes? I found a quick recipe and it came out good but I should have used a different olive oil. Tomatoes,garlic and basil all from the garden. 100% home grown I take pride in my Irish sauce.

Five more quarts of canned tomatoes. I have another 10 pounds to do something with, probably canning more.

Yes blanched and peeled the tomatoes.

[9jNYstarkOH]

Wife pressure canned 27 quarts of spaghetti with meat sauce.

[Nomad]

Ok today we’re going to can 10 quarts of chicken soup , the online info is all over the place . Some raw pack , others say to cook the soup, then can it , that seems redundant,I mean when I can just chicken meat I raw pack it , so why cook it first when using it in soup ?

Thoughts and experiences appreciated. We may do a batch of each just to see .

[Nomad]

Raw packed it, second batch on deck .

[Chef]

Ok today we’re going to can 10 quarts of chicken soup , the online info is all over the place . Some raw pack , others say to cook the soup, then can it , that seems redundant,I mean when I can just chicken meat I raw pack it , so why cook it first when using it in soup ?
Thoughts and experiences appreciated. We may do a batch of each just to see .

I would cook it first unless you’re using a pre made broth. You will no extract enough chicken flavor into the broth through just canning. Plus a good broth is made with bones not meat. Or a combo of the two


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[Arcade Hunter]

15 hours ago, Chef said:

I would cook it first unless you’re using a pre made broth. You will no extract enough chicken flavor into the broth through just canning. Plus a good broth is made with bones not meat. Or a combo of the two


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I have always wanted to make venison bone broth... if I do ill surly post up some pics.  

[Nomad]

Raw packed it that’s how I do my chicken , with one bullion cube added and that comes out fine .

For the soup we added bone stock to the jars , really loaded up on vegetables and chicken , so when we eat it we’ll add more stock and egg noodles while heating it up as it’s more of a stew consistency now . 
 

oh and she put in some poultry seasoning of some sort 

[Enigma]

Pickled vegatables yesterday with my "crew". Mom n dad are getting older, slowing down quite a bit, but they love to help us do the work to put food away. 

14 quarts, 3 pints pickled vegetables (cauliflower, celery and carrots).

2 quarts, 1 pint pickled brussel sprouts.

4 pints pickled leeks.

1 pint bell peppers, 1 pint hot peppers.

4 pints pickled red onions.

[New York Hillbilly]

With the threat of temperatures rising to close to 70 degrees over the next couple days the pressure was on to get my deer cut up as quickly as possible.  
 

After my first and very hectic day back to work yesterday I immediately got to work on it when I got home. I never even ate dinner yesterday.  With my wife doing the canning we got 7 quarts done. There is another close to 7 quarts to can this morning.  
 

I have several pounds cut and  ready to make jerky tonight, and the hind quarters and back straps in the freezer temporarily. It looks like I beat the warm weather buzzer. 

Edited October 24, 2023 by New York Hillbilly