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IroquoisArcher

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Reply with quote  #1 
Was going to post how to oven can venison but googled it to research more and see yea's and nay's. Read somewhere before about oven canning and tried it and it turned out good. Now see on some sites they say not to do it as the internal temp. in the jared meat may not reach the proper temp. to kill botulism. Anyone have any experience. Figure to be safe then sorry.
Any who the way I did it was to put cubed venison into the jars to withing and inch of the top (used wide mouth quarts but going to change to pints) and added a beef boullion cube (going to put slice of onion in this year) and put in for 200 degrees (see in the searchs some say 250) and leave overnight. Next morning take the jars out (read now to put on a towel) and wait to hear the "pop" of the sealed jars. These kept for awhiole, have heard years but didn't for me as too good and went quick. Enough liquid from the meat was there that when used made gravy.
Anyone hear different?
Quart jars didn't fit in my pressure cooker and pint jars will so will probrably use the pressure cooker but the oven is a more traditional way and allows me to do all the jars at a time instead of only how many will fit in the pressure cooker.

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hydiseka

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Reply with quote  #2 
Just make sure you put the jars on a cookie sheet.  I had one break a couple of years ago using this method.  very messy
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Buckhunter1

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Reply with quote  #3 
We'ge always used a pressure scanner, lucked into a huge one that'll hold quart jars.

If I ever get a deer, might have to can it.. We just can't keep it around very long......
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kdornski

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Reply with quote  #4 
I used the oven method for a few years already and never had troubles. Had 2 jars break this year when they were touching each other but can do 15 quarts at a time which is nice
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IroquoisArcher

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Reply with quote  #5 
Good to know Ken that I'm not the only one who heard and did it. Like you said can do larger amounts at a time. I couldn't remember what I had done as has been a couple years but thought it was overnight at about 200 degrees I did (see they say to go 250 in a cooker).
Bruce, when I used the canned meat it just fell apart was so tender.

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kdornski

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Reply with quote  #6 
Heres how I do it

Clean the jars, boil lids, Stuff the quart jars full except for the last 1/2", Put a 1/2 tespoon of salt on top of the meat. put the lids and seals on tight. Place jars, (i can get 15)in the oven, MAKE SURE THEY AREN"T TOUCHING EACH OTHER!! 275 degrees for 3 hrs. do not preheat. Turn off the oven and crack open the door. Remove the sealed jars the next morning. you may want to place a cookie sheet under the jars because the juice will boil out of the jars a bit
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Gumby

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Reply with quote  #7 
Do you guys add any water with the meat or just the meat? Never tried this before and I want to give it a whirl. [biggrin]
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kdornski

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Reply with quote  #8 
No water added just the meat. Don't over stuff the jars with the meat
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