Last year for Christmas I only asked for one thing-a good quality pressure canner! Santa was listening and I received the All American Pressure Canner #915. It’s a beautiful thing! It will hold 7 quart jars or 16 pint jars. It is a metal to metal seal so there are no rubber seals to replace. I have proven this to be very safe and easy to use and it comes with easy to understand directions and recipes.
I couldn’t wait for the garden to come in this summer to try it out. My first attempt was Italian cut green beans. It was instant gratification.
However, my real reason for wanting the canner was hunting season. I’m still way too busy with work to spend much time bow hunting, but finally we get to Missouri’s firearms rifle season that opened on Saturday November 14th. Early on Sunday morning the 15th, my son scored on the biggest deer of his hunting career. A big mature Ozarks buck that field dressed at 180 pounds. This mature deer, at least 5 years old and battle scarred was the ideal candidate for my fledgling canning skills.
We exercised our jaw muscles on a shoulder roast fixed in the Dutch oven the very first night. It was wonderfully flavorful but decidedly chewy.
Monday and Tuesday it rained profusely so no hunting those two days. I butcher all my deer so when boning it out and cutting it up I bagged up several bags of scraps; the meat between the ribs, the shanks, and smaller cuts of neck meat. I normally use that for burger or stew meat but not this time. I packed 7 sterilized quart jars with raw meat to within ½ of the rim. I then added 1 tsp of salt and ¼ tsp of minced garlic to each jar, cleaned the rim, screwed the sterilized ring and lid on the jars hand tight and processed at 10 lbs. for 90 minutes per the instruction manual.
It came out looking as expected. It looked like roast beef. What little fat the meat contained was congealed in a thin ring around the top of the liquid in the jar. Tuesday night dinner was going to be easy.
I used a pound of Ream’s frozen egg noodles added to a quart of canned meat and a quart of water in a stew pot. I brought the mixture to a boil added the egg noodles and a cup of frozen peas. When the noodles were tender dinner was served. Yum, yum! I had skimmed off the small amount of fat before it went into the pot. If you have ever had deer fat in your mouth you know that it has a different consistency than beef fat and leaves a coating in your mouth that may be unpalatable. This is only one of many possible recipes from a quick stew to serving it warm with mashed potatoes. It is fantastic right out of the jar. This is a very easy and tasty means of using those seemingly tough cuts of meat. Give it a try. Bon apatite!