2022 Plan

 First draft of 2022 plan 

Italian style tomato sauce

 

Had some friends over to teach them to can.  

Ground Venison

Ground venison

Brown ground meat.

drain and rinse.

pack meat in jars 

add 1 bullion cube per pint jar

add hot waster to 1 in head space 

Add lids and rings 

Process at 10 pounds pressure: 75 minutes for pints

Canned Venison

Remove all fat from meat

Cut into 1 in cubes 

Soak in a salt brine (1 TBS per quart) for one hour.

Drain and Pack cubes tightly into clean jars.

Add 1/2 bullion cube per pint; 1 bullion cube per quart.

Add 4 slices of onion per pint 8 per quart.

Do not add any water in jars.

Clean jar edge, add ring and top, and turn to fit snugly- not tight.

Add jars to canner 

Process at 10 pounds pressure: 75 minutes for pints; 90 minutes for quarts.

Remove canner from heat and let jars cool slowly out of draft with weight left on canner.

Deer

I finely got a deer. 15lbs was ground up for burger and 12 lbs were froze in vacuum bags. The backstraps were cut up and vacuum packed  The remaining 3lbs of ground and most of the other meat was canned.

Turkey stock

Turkey stock 

Put carcass in the pressure canner for 3 hrs @ 15 lb to extract everything.  Strain bring to a boil put in jars and process in canner for 20 min pints 25 min quotes @10 psi.