canned moose

i use a pressure canner cooker i bought from can tire about 15 years ago very safe to use .recipes and instructions come with it .i have used this for years never had a problem .i have been given canned meats from friends that were not canned using pressure canner i did not like the look or smell so did not eat .i have canned every thing from bacon fish moose grouse
 
I have some deer meat I canned almost 10 years ago. It has been my emergency SHTF stash. When it gets 10 years old I am going to open some up and eat it.

Also can elk meat I love it and is by far my favorite. One little piece of bacon and a bit of salt and shes good to go. I use it to make tacos all the time or anything else requiring ground beef. Sometimes I make elk meat loaf in the can, just normal meatloaf type recipe with a gob of ketchup in the bottom of the jar.
 
I have some Albertan jarred moose in our pantry. Delicious is an understatement!



Have some northern pike in there, with a dab of ketchup added for color. Everyone who has had some swears it's salmon!
 
madtrapper143 said:
I always use a pressure canner. Open water canning is not safe with meat. Pressure canner only takes about 100 minutes depending on hot vs cold pack and is safe.
Darryl
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I don't really know how you can say open water canning isn't safe with meat. Everyone in my family has been bottling moose and rabbit that way as long as I can remember and back before my time. never have I heard tell of anyone having an issue doing it that way and every time it's equally as delicious.
 
NewfieAB said:
I don't really know how you can say open water canning isn't safe with meat. Everyone in my family has been bottling moose and rabbit that way as long as I can remember and back before my time. never have I heard tell of anyone having an issue doing it that way and every time it's equally as delicious.
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I've been driving safely for 30 years and I've never been killed yet so why would it ever happen? I Don't mean to be silly with that argument, but it's proven that you don't kill the botulinum toxin with water canning, you need a pressure canner to do it. It might be an extra step, but it's inexpensive, easy and guarantees that you and yours don't get sick with a potentially fatal disease.

http://www.health.gov.on.ca/en/public/publications/disease/botulism.aspx
 
lookout said:
I've been driving safely for 30 years and I've never been killed yet so why would it ever happen? I Don't mean to be silly with that argument, but it's proven that you don't kill the botulinum toxin with water canning, you need a pressure canner to do it. It might be an extra step, but it's inexpensive, easy and guarantees that you and yours don't get sick with a potentially fatal disease.

http://www.health.gov.on.ca/en/public/publications/disease/botulism.aspx
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X2 on that. You have been fortunate that it has worked out ok so far. There are several home canning methods that used to be considered safe but no longer are.

I recommend a pressure canner as well, it really is cheap insurance. They are a bit of on investment, but well worth it I would say. I lucked out and found a large used one on kijiji, an "all american". Anyone looking for one should look at that brand, mine is over 30 years old and was used every year for many batches of cans and is still running great. They don't use a rubber gasket, but an aluminum on aluminum seal.
 
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the spank said:
And that is why any canning/bottling process should be done in a pressure cooker!!!
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blah lol. Newfoundlander's have been bottling food for centuries. Long before there were pressure cookers. Nobody i know has ever got sick or died from bottled moose done the old fashioned way. Boil it for 4hrs and let it cool at room temperature tell it seals. After that its common sense, when you got to open one, if there is no seal, you dont eat it!, If it smells bad, ya dont eat it!!! However, i have yet to have a bottle that didnt seal. I have never thrown a bottle out.
 
People used to die of unspecified disease, or food poisoning...think any of that could have been traced to botulism? Botulism infected food has no odour by the way.
 
lookout said:
People used to die of unspecified disease, or food poisoning...think any of that could have been traced to botulism? Botulism infected food has no odour by the way.
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been eating it since i was a kid, im 37 now, still alive and kicking. Brother is 57, still alive and kicking. Uncle is 70, still alive and kicking. ...etc.... You have a better chance this day and age to die from something you buy at the grocery store.
 
lookout said:
People used to die of unspecified disease, or food poisoning...think any of that could have been traced to botulism? Botulism infected food has no odour by the way.
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Many deaths occur in Canada every year that are misdiagnosed. Deaths from Botulism are often confused with strokes as the symptoms are very similar.

Botulism bacteria in low-acid foods like meat require a minimum of 240 degrees Fahrenheit to be totally eliminated. That temperature is just not achievable without using a pressure cooker and every health agency in the world warns against open-water canning of meat for just that reason.
 
GunGuy34 said:
blah lol. Newfoundlander's have been bottling food for centuries. Long before there were pressure cookers. Nobody i know has ever got sick or died from bottled moose done the old fashioned way. Boil it for 4hrs and let it cool at room temperature tell it seals. After that its common sense, when you got to open one, if there is no seal, you dont eat it!, If it smells bad, ya dont eat it!!! However, i have yet to have a bottle that didnt seal. I have never thrown a bottle out.
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^^This. I'm not starting an argument, just stating facts from personal experience.
 
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