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I do 90 min. after the first rhythm of rattle(my weight's spin and rattle) that shows a definite pattern. Most recommend 75 min. for pints and 90 min. for qts. but I do 90 min. for all.

Not only do I raw pack my ground venison, but I also pack it tightly into the jar. If you process it for the times it should be processed, everything gets cooked thoroughly throughout. If in doubt, just process it for a longer time...it will eventually have to work!

I'm not much of a pork eater, so can't speak of it, but for the deer or beef, cubed meat goes well in stews, soups, stir fries, gravy, noodles, pot pies, and just about anywhere you'd add steak or roast beef. For canned ground, I like to use it in chili, soups, spaghetti, fried potatoes...

How about three generations of canning meat without anyone getting sick? Would that help? And not just a few jars a year, either, but whole shelves of chicken, deer, cow, etc. I was raised on home canned meat, mostly deer...my family are bowhunters and in WV a person can take several deer a...

Yes, to all of that, and I wouldn't worry much about the oil under the seal....happens to me all the time when canning meat and they seal just fine. They say that it's a result of not letting the canner cool down by degrees, turning the flame lower and lower and then finally off, but sometimes...

Looks excellent!!! Great to "see" you!!! Looks like you are keeping busy and all.

Whatever ratio you want...but your deepest flavor will result from a high bone/meat ratio compared to the water used. I am usually doing 4-5 birds at a time nowadays and my largest stock pot will just barely hold all the bones from that, so whatever water fits into the pot after all the bones...

No need to rest the meat when canning it...it comes out completely tender no matter what. Pack is as tight as you like or as loose as you like, depending on how much meat you want per jar....most agree that tightly packed raw packing is the most desired. The usual head space you'd use in...

I'll say!!!!! Praise God, from Whom all blessings flow!!!

Several reasons....the power goes out here frequently and for as long as 2 wks or more, so any meat in the freezer risks a chance of going to waste. That's fine if it happens in the winter but when it happens in the summer, total loss. The last time I risked the freezer I lost 50 CX birds...

Finished up the meat harvest/canning season with 6 1/2 qt. of boneless, packed meat and 6 1/2 qt. of concentrated stock...and that's all folks!!!! Thirty-three birds harvested this season, so plenty of meat for winter here. So glad that's done!

Still....I bet it was WAY better than store bought. I turned out being joyful about the predator situation that occurred, though I know that sounds weird to most. It gave me a chance to develop faith in God, to develop a trust that He controls my life and will provide as He sees fit and He...

You'd think so, wouldn't you? But, I was pretty disappointed with the size of the birds from this year's hatch...too small by far for this breed. I was pretty surprised that they packed into 6 qts. though....if they had been the size they should have, I should have gotten about 2 or more qt...

Got 6 qts of packed meat from those 6 birds, so quite pleased with that. Slowly but surely the flock is being harvested to a winter time stocking rate...you hear that, people? Subtraction...that forgotten element of chicken math! And just as surely, the pantry shelves are getting...

I do the same thing....vent until the plume is steady and tall, then add the weight and start timing when the weight starts to spin/jiggle regularly. Killed more chickens today, so it's chicken and stock that I'm canning today. Hope to do the same on Friday and, hopefully, will be done with...

It depends on if you want to can them bone in or boneless, but you can thaw them, raw pack them in the jar~before or after removing the bones...I'd suggest only canning the breasts, legs and thighs in the jar as the rest of the carcass has small bones that turn to mush during the canning...

Still working on meat and stock around here....

First batch done and seemed to take me forever for some reason. Don't know why...maybe just more processing time on the front end than normal. Chicken, stock and schmaltz and tomorrow I'll grind the bones and organs to make some animal treats. Nothing much going to waste here.

The house is redolent with the sweet smell of chicken stock...will be burning the midnight oil on this one to get everything cooked down. These hens had tons of good, deep yellow fat on them so will be able to skim me some fat to freeze. Killed 6 and had 2 more in the freezer from an earlier...