Who does Canning here? (powder, boil, sauce, juice)

[nmnita]

Originally Posted by Vizio

56 years!!?? Wow! My hats off to you. That's an achievement! My in-laws were married 52. I hope my wife and I make 50 years someday.

t
Actually we have been married 56 years last August. Time can fly and I do not regret marrying spoiled brat for one minute.

[Vizio]

Originally Posted by nmnita

t
Actually we have been married 56 years last August. Time can fly and I do not regret marrying spoiled brat for one minute.

Good for you! We just celebrated 17 years a few days ago. Marriage is a good thing.

[Jasmin71]

wow 56 years !! Congrats

BBQ sauce is my next project I like it sweet ! any recipes?

[toobusytoday]

Originally Posted by Jasmin71

wow 56 years !! Congrats

BBQ sauce is my next project I like it sweet ! any recipes?

I used this recipe. I like spicy so added more pepper until it tasted like I wanted.

Canning Week: Small Batch Peach Barbecue Sauce | Simple Bites

[Ohiogirl81]

Oooh, that sounds good. Maybe next year, during peach season.

I'm still making apple stuff - more applesauce, more apple-onion-ale relish. I've already gone through three jars of the relish.

[Vizio]

Well.....just butchered a hog yesterday.....as well as shooting a couple of deer. My 13 year old also got her first deer, a big doe. I'm running out of freezer room, so I'm going to fire up the canner and can some venison. I put 40 quarts in the cupboard last season. It's sooo yummy.

[Ohiogirl81]

That's a lot of venison!

Aldi has cranberries for 99 cents/12 oz. package. I bought 9. Cranberry relish etc., here I come.

[linda814]

Originally Posted by Vizio

Well.....just butchered a hog yesterday.....as well as shooting a couple of deer. My 13 year old also got her first deer, a big doe. I'm running out of freezer room, so I'm going to fire up the canner and can some venison. I put 40 quarts in the cupboard last season. It's sooo yummy.

My husband mentioned doing this with our venison....how do you do it?

[Vizio]

Originally Posted by linda814

My husband mentioned doing this with our venison....how do you do it?

First...you need a pressure canner. If so...great.

All I do is cube it up into about 1-1 1/2 inch cubes, then pack it tightly in the jars. Make sure to use a spatula or wooden spoon to get all the air bubbles out. I put a nice slice of onion on top, and 1/2 a bullion cube. I do not add any broth, or any kind of liquid. It makes its own juice in the process.

Process 90 min at 10 lb. for quarts, and 75 min at 10 lb pressure for pints. I do only quarts...it's just the right amount for my family to eat for dinner.

Here's a great website showing it:

Canning Venison, raw packed, cubed or strips. So easy.


Or, do a search on youtube for canning venison--there are some excellent videos showing how to do it, and some recipes on how to use it.\

My favorite recipe is stroganoff. Make a roux with butter and flour, add the deer liquid and all, and a can of mushrooms. Bring it to a boil, simmer for about 10 min to reduce a bit, then take it off the heat and mix in some sour cream. Serve over egg noodles or rice.

[Ohiogirl81]

I started on the cranberries tonight - whole berry sauce, relish, and cranberry jalapeno relish. I'll have to see what's left and decide what else I want to make. I'll probably throw the leftovers in the freezer and can some more after Christmas, when it's cold and I want to heat up the kitchen.