No, I don’t mean the old vintage rock group called Canned Heat. I am talking about how to can your hunting harvest. Canned meats are easy and keeps the freezer from getting too full.
You can “Can” wild game in mason jars and they have a longer shelf life than frozen foods. This is great way to process and store meat cubes that can be used for stews, soups, stews, or warmed and eaten out of the jar. For wild game meats, it’s better to use a quart jar. Smaller jars work well for fish, but most other meat recipes need more meat.
You can also can game birds, rabbits, squirrels, and other wild game. Light spice will add flavor and the salt helps to prevent bacteria growth.
Canned Meat
Use clean meat for canning. No hair, bones, dirt, fat, gristle, bruised meat, or silver skin. You can cut the meat into cubes, strips, or chunks.
If the meat is from an older critter or has a strong flavor, soak the meat in a brine prior to canning. Use 1 tbsp of salt per quart of water. The brine will remove blood and begin to tenderize and flavor the meat. Soak in the brine for an hour before you begin canning. This works well for old bulls and antelopes.
Fill the jars with cut cubes of meat’ You can make a “Hot Pack” or a “Cold Pack”. The meat for a hot pack needs to be boiled, baked, or steamed before loosely packing into a hot jar. Cover with hot beef broth, leaving 1 ¼ inch of headspace. Add 1 tsp. of salt per quart. Instead of broth, you can use water or tomato juice.
For a Cold or Raw Pack, fill the jars loosely with your raw meat chunks. Leave 1 inch of headspace. Do not add liquid. Add 2 tsp of salt per quart jar.
Secure the screw on lids and process quart jars in a pressure canner for 90 minutes. Follow the recommended pressures from the chart. I also heat the lids and rings in a frying pan of hot water prior to placing them onto the jars. Be certain to clean the jar threads prior to putting the lids on.
Label and date the jars. I have used canned meat as long as 2 years old. I found some in the back of the cabinet and it cooked up fine. It’s probably best to use canned foods within a year.
Canning is a perfect way to enjoy your hard-earned meat long after the hunt is over.
Montana Grant
