huntin_addict
Well-Known Member
Ok y'all, after a couple of requests, figured I would share my process for stocking up the pantry for the winter.
Let me start with this disclaimer: You should always do your own research prior to pressure canning to determine if what you are making is safe.
Ok, now that I have that out of the way, I'm doing a nice big batch of venison chili (I should get 16+ pints out of it). When I make a batch of anything and can it, the process is usually 2 afternoons / evenings with the first half being food prep.
Tonite my recipe is linked in the attached .pdf (with a couple of minor additions / changes which I will add as well):
I substituted 3 lbs of straight ground venison for beef
I added fresh mushrooms at the last 5-10 minutes.
I added 3-4 tbsp sugar (I like sweet with heat)
I subtracted 12 oz water and added 1 beer
Bring all to simmer for approx. 5-10 minutes, remove from heat and let cool. This is where step 2 begins. I will refrigerate over night and then pressure can tomorrow. The chili (or whatever you are canning, will finish cooking in the jars, so don't overcook (hence the mushrooms going it right at the end).
Tomorrow I'll go over the second half of my process and share the final outcome with you fine folks on Christmas morning.
Let me start with this disclaimer: You should always do your own research prior to pressure canning to determine if what you are making is safe.
Ok, now that I have that out of the way, I'm doing a nice big batch of venison chili (I should get 16+ pints out of it). When I make a batch of anything and can it, the process is usually 2 afternoons / evenings with the first half being food prep.
Tonite my recipe is linked in the attached .pdf (with a couple of minor additions / changes which I will add as well):
I substituted 3 lbs of straight ground venison for beef
I added fresh mushrooms at the last 5-10 minutes.
I added 3-4 tbsp sugar (I like sweet with heat)
I subtracted 12 oz water and added 1 beer
Bring all to simmer for approx. 5-10 minutes, remove from heat and let cool. This is where step 2 begins. I will refrigerate over night and then pressure can tomorrow. The chili (or whatever you are canning, will finish cooking in the jars, so don't overcook (hence the mushrooms going it right at the end).
Tomorrow I'll go over the second half of my process and share the final outcome with you fine folks on Christmas morning.