Canada In The Rough: pressure canning moose meat
- Thread starter Big Bad
- Start date
The Beasley Boy does gloss over a couple of important safety points in the above, so I strongly advise fully reading up on safe techniques, or just watching a few of the hundreds of videos on Youtube, some of which do how to from start to finish in detail. The big one here that I didn't see at first is that it's important to allow your canner to STRONGLY vent steam for 10 minutes after venting starts, this is to ensure that the whole inside is filled with live steam and there are no insulating pockets of air trapped inside. Also, when you take the lid off one of the things, it's always best to use the lid to shield yourself as you do so, you just never know.
john-brennan
CGN frequent flyer
- Location
- Vancouver Island B.C.
Looks like mine yum last a long time too, keeping it in a dark room helps keep the color in the meat
Canada in the Rough?
Oh, yes, I remember them.
A few years back, I requested that they do a show on handgun hunting to show that handguns had a legitimate place.
Initial response was, “Can’t do that in Canada.”
Reply, “Alberta allows use of pellet pistols for upland birds, and many states allow handguns for big game.”
Response, “Afraid of bad press.”
Reply, “Thanks for nothing.”
Today, handguns can be bought, sold, imported only to protect life or for Olympic competition.
I’ll say it again, “Thanks for nothing!”
Oh, yes, I remember them.
A few years back, I requested that they do a show on handgun hunting to show that handguns had a legitimate place.
Initial response was, “Can’t do that in Canada.”
Reply, “Alberta allows use of pellet pistols for upland birds, and many states allow handguns for big game.”
Response, “Afraid of bad press.”
Reply, “Thanks for nothing.”
Today, handguns can be bought, sold, imported only to protect life or for Olympic competition.
I’ll say it again, “Thanks for nothing!”
I grew up on a farm in Saskatchewan, I have 4 brothers and 4 sisters so there was lot's of mouths to feed, my mom canned hundreds of jars of beef and chicken along with pickles, beets, carrots and beans, not to mention 2 x 20 gallon crocks of sauerkraut, we had a cool room in the basement lined with shelves full of canned products, kept us going all winter.
Post #2
Bad press......lol....
They must be doing ok....just paid $1.2 mill for 200 acres with a tear down farmhouse on it.
I generally put a jar in my lunch kit when I go hunting or where ever and just eat it out of the jar with a fork. I've used it lots of times for a quick stew. As fast as you can cook potatoes and carrots you can have the tastiest tenderest stew. I just dump the meat and the juice in near the end of my stew making. Because ot was pressure canned the meat is super tender and just falls apart in the pot.
john-brennan
CGN frequent flyer
- Location
- Vancouver Island B.C.
This ^^^^^^^^^^^^^^^^^^^^^^^^
