Can it, deer

D was home visiting his family last month and a friend sent him back with some wonderful deer meat. He also made sure to bring me deer bacon, which is one of my new favorites! Since we were so successful canning caribou meat last year, D wanted to try the process with deer.

First step is to cut the deer meat away from the bone and sinew, and into chunks. D did this part.

We added beef bouillon paste to boiling water and cooked the meat until just barely browned. The meat inside was still pink since the canning process will cook it the rest of the way.

Make sure your puppy is thoroughly and completely ensconsed in the kitchen. That way he can trip you up and almost knock you out when moving about the area.

Next step was to prep and clean the glass pint jars for canning. We added the meat, a big scoop of canned tomatoes, canning/pickling salt and juice from the cooking process. After all were filled the rims are wiped down, lids are placed on and bands are lightly screwed on.



All that was left to do was place the jars in the canner and pressure cook for 75 minutes. We had so many jars that it took two separate cooking sessions, so that was an all-day process. I am thinking about buying another canner - maybe at the end of the fishing season this year, which is when most of these go on sale.