Canning Vension and Fish?!
Canning Vension and Fish?
I would like a easy recipe for canning vension and any type of fish...I am a beginner so please be specific...thank you
Answers: Best of luck and have fun
CANNED VENISON
Fill sterile quart jars firmly with bite-size pieces of lean venison to 1/2 inch from top. Add 1 1/2 teaspoon pickling salt to each jar. Secure lids and process at 15 pounds of pressure for 90 minutes. Makes its own broth. Tastes like the tenderest of beef. No wild flavor!
Use on buns for sandwiches. Thicken and add steamed veggies for delicious stew. Use with Chinese veggies and thicken with cornstarch for chow mein. Add mushrooms and sour cream to thickened, canned venison for a quick stroganoff.
CANNED FISH
Begin by scaling and gutting the fish. Remove the backbone, there is no need to remove the small bones, they will dissolve. Cut fish into chunks and immerse them for 24 hours in a brine solution of THREE cups of salt per gallon of water. Remove the fish, rinse well, drain and pack the chunks snuggly in sterilized canning jars. Add to each jar, 2 tablespoons catsup, 2 tablespoons vinegar, 2 tablespoons vegetable oil and put canning lids on. Place the jars in canner and fill with water to the shoulders of jars. Boil for 4 hours, then take out and seal the jars. When the jars are opened, the fish will resemble canned salmon. Source(s):
cooks Basically the other person answered your question pretty well but...... Depending on your altitude you may not need 15 lbs pressure. and also if you have a dial gauge or a weighted gauge pressure canner the lbs pressure is different also. With fish you need a pressure canner also. You process them less than the 4 hours and you don't have to use anything in the jar but the salmon and you don;t have to debone them either. Also never add OIL to any canning.
Canning Strips, Cubes or Chunks of Meat
Bear, Beef, Lamb, Pork, Sausage, Veal, Venison
Procedure: Choose quality chilled meat. Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart. Rinse. Remove large bones.
Hot pack--Precook meat until rare by roasting, stewing, or browning in a small amount of fat. Add 1 teaspoons of salt per quart to the jar, if desired. Fill jars with pieces and add boiling broth, water, or tomato juice, especially with wild game), leaving 1-inch headspace.
Raw pack--Add 2 teaspoons of salt per quart to the jar, if desired. Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid.
Pressure Canner : Hot and Raw Pints 75 Min. 10 lbs. Quarts 90 Min. 10 lbs.
I personally do not use the salt. It has not preservative values for the meat it is stricktly to enhance the taste. The times for this is for sea level. If you have a ball blue book check the altitude charts in it if it has it.
If you need any more help you can email me personally if you like. I have been canning for 30 years and may be able to answer any questions you have. Best to be a safe canner. :-)
Darlene