How Do You Bottle (can) Meat

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ACKLEY ABE

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Ok here's the picture. We just had a Newfoundlander start here at the office and he has been talking about bottled meat (moose, turkey etc.). Now I've heard of it before and it is supposed to be great. His Mum is still on the rock so we needs a recipe. I'm sure more than one of you guys has one to share.
 
The fellow I got it from told me after cleaning the jars, they pack them FULL of meat with some seasoning and maybe onion. Stand the bottles in a big, flat pan on top of the stove half or more full of boiling water. Let the bottles stand till the meat is cooked and then cap them ASAP. When the meat cools, it contracts and seals the jars.

Something like that, it goes. :)
 
I can wild game meat every year. When I get home I will post the recipe. It is basicly what Supercub said, but you need a certain amount of salt to cure the meat, I dont think it's much.

One of the best hunting snacks ever ;)
 
crazy_davey said:
I can wild game meat every year. When I get home I will post the recipe. It is basicly what Supercub said, but you need a certain amount of salt to cure the meat, I dont think it's much.

One of the best hunting snacks ever ;)
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hook a brother up :D
 
macka said:
hook a brother up :D
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This is not my recipe, but it is close:

Choose high-quality chilled meat. Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart. Rinse. Remove large bones.

Hot pack: Precook meat until rare by roasting, stewing or browning in a small amount of fat. Add 1 teaspoon of salt per quart, if desired. Fill jars with pieces and add boiling broth, meat drippings and water or tomato juice, leaving 1-inch headspace.

Raw pack: Add 1 teaspoon of salt per quart, if desired. Fill jars with raw meat pieces, leaving 1 inch headspace. Do not add liquid.

Adjust lids and process according to Tables 1 and 2 using without bone schedule. "]

I myself add hot peppers, garlic, pepper and usually a bit of tomato sauce. you can be very creative with what you add, I have tried lots of different combos.

Here is the website I stole this one from...

http://hgic.clemson.edu/factsheets/HGIC3603.htm

If there are many differances between mine and this one, I will post when I get home from work.

:dancingbanana:
 
I have lots of "canned" meat in my cupboard. My only advise would be if you add spice make sure you have a recipe in mind.

I dont add any spices anymore, that way when I crack a jar I can use it for whatever fits my fancy that night.
 
Ceska said:
I have lots of "canned" meat in my cupboard. My only advise would be if you add spice make sure you have a recipe in mind.

I dont add any spices anymore, that way when I crack a jar I can use it for whatever fits my fancy that night.
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I always add spice to mine. I dont make canned meat to use it for cooking, I make canned meat so I can take it for lunches, snacks etc. Just bring along some cheese and crackers and you gots yourself one hell of a meal :D

If you are canning just to preserve for cooking, then yes Ceska is right. Much easier to add spices later when you decide what you are having.
 
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MEAT CANNING BROTH




 5 CUPS WATER
 5 BEEF BOVRIL(LOW SODIUM)
 3 OR 4 CRUSHED GARLIC CLOVES
 1 TBSP WORCHESTERSHIRE SAUCE
 3 TSP PICKLING SALT
 1 TBSP MARJORAM
 I TBSP HOT CHILIS
 1 TSP GROUND FENNEL


FILLS 6 500 ML MASON JARS

I cut meat into 2" chunks,place in jars cover with broth, adjust lids, then process as per pressure canning instructions for 90 minutes at 10 psi
 
The water bath method is not good enough for canning meat. I pack my sterilized jars full of raw 2" cubed meat with a pinch of salt. Then use new boiled lids (seals) and put the jars in my pressure canner for 90 minutes @ 10 psi. Follow the manufacturers instructions for cooling the canner before opening and removing the jars. After the jars are cooled on the counter, I put them away in the cold room until needed. The product is fantastic right out of the jar or used in your favorite recipe. Bon a petit...
 
Pressure canning

BC Bigbore said:
The water bath method is not good enough for canning meat. I pack my sterilized jars full of raw 2" cubed meat with a pinch of salt. Then use new boiled lids (seals) and put the jars in my pressure canner for 90 minutes @ 10 psi. Follow the manufacturers instructions for cooling the canner before opening and removing the jars. After the jars are cooled on the counter, I put them away in the cold room until needed. The product is fantastic right out of the jar or used in your favorite recipe. Bon a petit...
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Pressure canning is indeed done at 10 psi. I have a 22qt pressure canner and often its too big for small batches.
However you can can in 4, 6, or 8qt pressure cookers at 15psi.

I have a leaflet which explains the procedure. I got it from National Presto Industries. I've yet to try it but it seems the processing times are shorter.
Only for half for pint and half pint jars

It is called:
"Pressure Canning in your 4 or 6 quart pressure cooker"
 
My dad bottles meat in jars with boiling water regularly, I think the salt helps. My grandparents did this all the time in "OLDEN DAYS". That being said all the published info I have say to use a pressure canner. It can and is being done with boiling water though.

Andy
 
this is the recipe i have used, and many many, fellow newfoundlanders have as well, enjoy. If you dont have a canner, you can safley do it with a large pot, stock pot. cover bottles almost to the top, boil for 3-4 hours, then remove and cool, the seals will pop as they cool.

Bottled Moose, Rabbit, or other Game


SHOPPING LIST: moose or rabbit (etc.), onion, salt, salt pork.


INGREDIENTS FOR ONE QUART JAR
3 lbs. of moose or rabbit (cut from the bone and trimmed of fat in jar-length strips, so the grain runs the length of the jar), 1 medium onion (chopped), 1/2 cup of chopped salt pork, 1 tsp. salt.


INSTRUCTIONS
Wash and dry canning jars and covers.
Prepare canner and pressure cooker.
Remove gristle, bones, and as much fat as possible from meat. Cut meat into jar-length strips, so the grain runs the length of the jar. The thickness can be about 1 or 2 inches.

Place the meat in hot jars in layers with the chopped salt pork and the onions. There should be about one inch of space between the top of the meat and the top of the jar.

Set open jars in rack in canner (insuring that the jars do not touch).
Add boiling water to pot, keeping water level 2 inches below jar tops.
Cover pot and heat slowly for 75 minutes.
Remove jars from pan.

Add the salt.
Wipe jar rims clean.
Place the sealing lid on each jar and screw the metal band down tight by hand. (This will still leave enough space to let air escape during processing.

Fill the pressure canner with 2 or 3 inches of boiling water.
Place the jars on rack in a pressure canner and fasten the cover.
Allow steam to pour out of the open vent or petcock for about 10 minutes.
Then close vent and allow pressure to reach 10 pounds.
Adjust heat so that pressure remains constant.
Cook pint jars for 75 minutes and quart jars for 90 minutes.

When time is up, remove canner from heat.
Let pressure fall to zero. (This should take about 30 minutes.)
Remove cover carefully and slowly.
Place jar on a rack and allow to cool overnight.
When jars are cool, store them in a cool place.
 
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