no salt canned venison / screw up?

[two-dogs]

2 yrs ago I canned some venison. I left out the salt that the recipe called for, cuz my Doc said no more salt for you! Did I screw up by doing that. Will it be safe to eat? Does that salt have to be there? Thank you kindly in advance for any info.

 

[dannyd123]

Smell it. Usually starts to go after a year without any preservatives. But the smell will tell. Color too.

 

[Gatehouse]

If you used a pressure canner , the salt is just for flavour. The heat and pressure do the preserving.

 

[two-dogs]

not sure if what I did was actually called pressurized canning or not. I do have a pressure cooker, but did not use that. It's been a long time ago since I did it, but I think what it was, was an open bucket of boiling water where the loaded canning jars were set in and then taken out at the proper time and let stand to cool. The canning jar lids then popped and closed up tight. Kept in the basement at room temp and out of sun light. I wonder how long it keeps this way?

 

[tbrwlf]

Try it. If you puke then you have your answer.

But personally I would go with smell first.

 

[two-dogs]

Try it. If you puke then you have your answer.

But personally I would go with smell first.

lol, thanks! Ya wanna stop by for beer and nibbleys?

 

[korky]

Should be just fine, salt is for flavour not preserving, as long as the jars are sealed and kept in a cool place it will keep indefinitely. I have ate canned venison that I know was at least five years old and I am writing this!

 

[relic38]

I do a fair amount of canning every fall, all high-acid foods. Low acid foods, like meat, need the pressure canning method to be safe.
Some quick facts:
- A pot of boiling water is the boiling water canning method.
- A pressure cooker is not a pressure canner. You need an actual pressure canner to control the pressure properly.
- If you are 1000ft or more above sea level, you need to add extra processing time to account for a lower boiling temperature.

Without the pressure canning method, meat canning is not a good idea. The Bernadin canning website has more info. h ttp://www.bernardin.ca/pages/low_acid_foods_introduction_/72.php
In short, it is not worth the risk. Look up Botulism if you are still not sure about it. I would not even open the cans/jars.
h ttp://www.bernardin.ca/filebin/Canning_101_Bernardin.pdf

 

[two-dogs]

^ HOLY, gonna check this out! THANKS!