Canning Deer Meat Safely

[@brianfisher3991]

I canned a deer several years ago with a pressure cooker following all the proper rules . It turned out to be the best venison I have ever eaten . Stored just on a shelf in our basement. Was easy to open a jar , dump contents into a frying pan and beautiful, tender meat is the result .

[@benk3604]

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[@newfieboyhello]

Hey Shawn thanks for giving Newfoundland a mention I do up my meet and homemade pickles the same way it just something we're all accustomed to here in Newfoundland .....nothing like a bottle of moose meat and gravy over homemade fries especially when you're in the wilderness.....thanks for the great videos love everyone

[@leswinnipeg4046]

We forget how much work goes into actual survival - that our ancestors had to do every day - no phones, social media or time to focus and comment on non-sense. Thank for the reminder Shawn !

[@JoelCunard]

Shawn, I am a long time folllower, simply because I understand why you are driven to live as you please. My family has lived for generations in the mountains of Pennsylvania. They adapted to the area during an industrial revolution and excelled as entrepeneurs. Fortunately for us, they realized the need to pass on the skills of living. I can remember my father praising my mother, because in the hardest of times, she could make a good meal from a meager supply of just about anything. Your recent segment about canning deer meat, brought back fond memories. I recall how secure we felt with the provisions we provided on our own. Years later, when my wife & I arrived home from work, we would open a home canned jar of venison, and in about 30 minutes, prepare a complete meal for our family of four. Those meals are fondly remembered by all. Today, acquired skills have been confused with by the need for unlimited bank accounts, and self reliance is equated to the distance you are from a super market. I often wonder what will happen when the trucks stop bringing food. However, I also believe a thirsty horse can be led to water, so I applaud you for showing them how and where to drink..

[@chiefonelung9415]

Thanks so much Shawn. I'm so glad that you made this post. I have been canning venison for many years myself. I have the heavy stove top canners but about 2 years ago I treated myself to the new presto digital canner. I have not regretted it one bit you don't have to watch a gauge or watch the flame on a propane stove or electric stove you just like you said program it and set it and it even adjusts for whatever elevation you are at. I have had mine for 2 years now and I think I have canned over 800 jars of different things and many many pint jars of venison. I love all your posts and thanks so much. You and your family have a safe, healthy, and happy holiday season.🥰

[@edevos3108]

The Presto PRECISE is the only digital canner that follows all of the rules set by the National Center for Home Food Preservation. I love it so much that I bought one for my newly wed daughter. I have that, and I own two analog weighted-guage Prestos, One All-American super large dial guage canner and a Presto Precise Digital. I also own the only approved Steam Canner, the Vitorio. I bought all these because I wanted to test them, but also because I am seeking to be approved as a National Master Preserver. My goal is to teach inner-city folks to can foods, but I also assist anyone who wants to know anything about successful canning. I have been canning for about 50 years.

[@chiefonelung9415]

@@edevos3108 wow! That is so wonderful what you were doing. I have been canning for over 50 years myself. I just turned 73 this year going on 30. I live totally alone on my little farm with my little dog but I can and help a lot of other people can items to put up their own food. Sounds like we both have the same interest in mind. Take care and thank you for your comment.

[@benk3604]

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[@radagast6682]

Good information about canning meat. I have two canning pressure cookers, and have canning venison and salmon for over 56 years. Along with vegetables from the garden, soup, and stew, when I make a large bach. I try to watch every one of your videos to the end. Keep them coming.

[@henningratjen4364]

Thanks for the information. Really interesting to see these smaller viedoes about some topic that come up in your daily life. Your cabin is looking great.

[@giselecontassotdesayvre3965]

Je suis admirative, vous êtes à l'aise, naturel..dans tout ce que vous faites ...passez une bonne journée..bon courage 🤍❄️

[@janethartwig774]

Your door wreath is so lovely. My mother canned every fruit and vegetable from her garden for us to eat during the winter. What a treat it was to have plump, sweet, apricots in December. Your videos stir up fond memories of my childhood gardening and preserving with my mom and sisters.

[@MAKOBITE]

Amazing job you've done this year, mate. Really inspiring, wish you all the best for Christmas and the New Year 2023!

[@benk3604]

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[@frankgaletzka8477]

Canning is a very good Methode to preserve nearly anything. It lasts a long time. In my cellar i found canned cherries and pears fom 1999 all Well. No mold and with high Vakuum inside. The top was a prunemarmalade from 1995 . I opend it wow the Taste was very good . My mother is long gone may be it was a little gift from her Take care

[@tinynhhouse5467]

I am amazed how you can maintain the temp and pressure on a wood cook stove! I pressure can on my gas range at home and I have to be careful to maintain the proper pressure! I usually pull up a chair in front of the stove and read a book for the 90 minutes! Merry Xmas! - Dave

[@kindasorta3825]

Recommend The Ball Book of Canning and Preserving. This book has it all including hundreds of recipes.

[@loupiscanis9449]

Thank you , Shawn . 🐺

[@benk3604]

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[@sailinwrench]

I've been canning my venison for almost 30 years also. My recipe is 1/2tsp un-iodized salt per quart. 90 min @ 10psi, done! Best venison ever, besides tenderloin lol. Nice job Shawn!

[@jennywagner2448]

thanks for the update Shawn! canning on the woodstove is next level tricky lol. I know the Amish pretty much waterbath everything and in Europe where pressure canners aren't really available that's common practice... most canners generally follow the official rules but I'm a bit of a rebel on some things ... it comes down to the government hasn't tested that much and if they haven't then it's "not approved".

[@MizRuthie]

The channel Make It Make does rebel Amish canning.

[@jennywagner2448]

@@MizRuthie yes I love her!

[@MizRuthie]

@@jennywagner2448 likewise!

[@nanigoose]

Good that you stressed that pressure canning g requires consistent temperature/pressure. Even using a gas range requires a careful eye during the entire process to keep levels accurate. Thanks for sharing. BTW, I received my chaga chunks and look forward to making chaga tea soon. Happy holidays!

[@edevos3108]

If you use a weighted gauge canner and YOU PAY ATTENTION TO YOUR ALTITUDE ADJUSTMENT you will get consistent results from your canner, no problem.

[@benk3604]

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[@endokin6484]

Off topic but funny enough I just seen a photo of your last cabin on FB and it didn't add your name to the post at all but I was glad to see enough people mentioning you in the comments. I hadn't seen it for awhile either but I knew it instantly, having watched every episode lol. Much love Shawn, your fans got your back!

[@benk3604]

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[@fiorevitola880]

Shawn: My wife and I have been canning food for many years with both water baths and Pressure canning, I agree that pressure canning is safer, especially for meats.

[@benk3604]

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[@gshooty55]

Also remove your rings after the lids pop to insure they are sealed and never stack jars on top of each other after in storage.

[@triciasklodowske5653]

Thanks for letting people know about Malisha K. Noras. She's great. Thanks for sharing. God bless and protect.

[@lorier9356]

We can veggies and such all the time. I learned from my mom and grandma. We even can fish, and venison. Keep up the good work Shawn. God bless you and your family. Hello from St James City Florida.

[@benk3604]

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[@markrtoffeeman]

Unfortunately Shawn, here in sub-urban UK I'm unlikely to be able to take a deer or similar and 'can it'. Although I'm very appreciative of the (safety and educational) information. Why I follow your channel. To learn things. One day I'll visit Canada and get to responsibly enjoy, the pristine environments you're lucky to live in.

[@markrtoffeeman]

Apparently reading this, depending on the size of the 'canning vessel's (quantity of food) - and your altitude above sea level, you need to get to 138 Celsius (240 Fahrenheit) for 'X' period of time (around 1.5 hours, again depending on quantities) to kill Clostridium botulinum - that could contaminate the food you're wanting to store and eat later. Interesting stuff Shawn. You are right. To check the manuals and/or instructions. Also to make sure your kit is working properly. Like the pressure gauges that need calibrating regularly (every year, to be safe).

[@douggibson9084]

Canned seal in Newfoundland. Great information, thanks.

[@r.p.mcmurphy6623]

Do you keep that on the shelf next to the Canned Kittens?

[@kensearle4892]

Nice! I bought a pressure canner this year to extend my garden supply into the winter.

[@anamariafernandez7209]

Todo una maravilla Gracias Desde un principio ❤️

[@MrBeav1018]

Great job on the Cabin this year. Enjoy your venison that you canned. Merry Christmas and Happy New years Shawn ,Cali and family

[@benk3604]

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[@davecervo]

Never seen deer preserved like this. Definitely gonna give it a try. Maybe I’ll even try adding some flavour to the water.

[@radagast6682]

My Dad always canned some of the tougher cuts of venison, and I have continued this for many years. I add a little salt to mine.

[@davecervo]

@@radagast6682 nice Terry! How long does it keep and do you refrigerate it after?

[@radagast6682]

@@davecervo I don't refrigerate it, and in my house it never lasts more than one year. I think it would last several years but I can't be sure of that.

[@radagast6682]

@@davecervo It's very important to remove all of the fat, sinue, and silver skin. This will make the meat very strong tasting. Also, don't cut any bones. The marrow will also make the meat very strong.

[@davecervo]

@@radagast6682 great tips Terry, much appreciated, can’t wait to give it a try.

[@timstevens3361]

that you for all you do Shawn !

[@jeffj4267]

I know off topic for this video, but throughout your building, and all the use your handsaws have seen, would love to see how you sharpening them, that is one type of sharpening of tools I have never seen. Love your videos, thank you for sharing everything that you do. -Jeff

[@benk3604]

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[@halinawiecek2297]

Thank you Shawn for sharing the canning the meat.

[@davidlaue8225]

When I pressure can, I put my rocker directly in front of my stove so I can watch the gauge....I'm usually there most of the day :)

[@eliinthewolverinestate6729]

I have canned salmon but not venison. Usually we just freeze it. It's gone by march. Usually the neck roast is the last piece of venison.

[@benk3604]

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[@josephmaschari1073]

In the states, Ohio state agriculture you can information on presser canning

[@benk3604]

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[@cheekysaver]

I enjoy canning. I started canning jams and jellies when I was 19 years old... 33 years ago. I progressed a lot since then. Meats, beans, stocks, chili, bacon ect. (bacon is not recommended) It is important to get the basics down first. Everyone is scared of the pressure canner at first. You just have to jump in and do it. There are so many vids on it.

[@KatMa664]

When you submerge your jars completely in water you are water bath canning your meat, not pressure canning. So when fully submerged they can only reach the boiling point of water. When partially submerged the pressure builds up inside the canner and they can reach 250° and sustain that for the period of time that they are supposed to be canned. In the case of quarts that would be 75 minutes, after a 10 min vent, at correct pressure for your elevation.. To truly pressure can you need to only have 2 to 3 inches of water in the canner.

[@edevos3108]

I noticed this too. Shawn is using WAY TOO MUCH WATER for pressure canning. You don't need that much water. Although it is not harmful, it really is a huge waste of water.

[@KatMa664]

@@edevos3108 unfortunately it is harmful. Because it will not allow the pressure to build up properly. Steam pressure is hotter than boiling water. That’s how the pressure works.

[@lukehereiam9188]

I think Shawn needs to read his manual. SHAWN READ YOUR MANUAL. You are not correctly pressure cooking.

[@michaelboom7704]

Here in SE New Brunswick I often heard people say they were going to bottle the moose or deer that was harvest, at least a good portion.

[@janetnewbill291]

Shawn that’s what I do I make a big pot of soup!! It gets better each day!

[@lindapetersen1800]

SHAWN & OUR CALI this is what I used to do a lot in the past years !!! Used a pressure canner for myself but have learnt how to do it by the water bath also !!! Also jerky that is smoking ones that will taste great for us !!! It is great for stews and soups I find out !!!

[@edevos3108]

NO Low acid food can be safely canned in a water bath. If you do this, you are gambling with your life.

[@benk3604]

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[@FreeCanadian76]

I roll mine in some montreal steak spice first, then pressure can it.. MAGIC. A colleague from NFLD taught me and I won't go back! haha. Great job!

[@benk3604]

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[@giselecontassotdesayvre3965]

Mes parents faisaient leurs conserves ainsi..mais jamais de cerf 😁 '' porc, sanglier..'' c'est du boulot, mais quelle satisfaction !!..nous sortons de chez le vétérinaire, où une cliente a amené sa petite chatte, une patte arrachée par un piège à renard😡..vous capturez juste les images..oui j'ai vu que vous portiez des restes plus loin.. très bien.. bonne nuit 🎄✨ bon courage

[@dennisbeaver5958]

A nice tutorial! I was curious about the process, and was wondering how long the meat is good for after it’s canned. Are there any special storage requirements?

[@edevos3108]

Properly canned meat will last for up to 5 years in shelf storage IF IT IS STORED IN A COOL AND DRY PLACE. No wet basements, no wildly fluctuating temperatures or the like. I keep my canned meat in a pantry that is below ground level, completely dry (no water penetration, no mold, etc), without the rings on the jars, temperatures not exceeding about 70 degrees Fahrenheit (US). No problem. I have chicken, pork, beef and even fish (oysters, shrimp, sardines, etc.) stored safely. DRY and COOL are the most important. NEVER store any home canned goods in a place where temperatures will exceed 70 degrees Farrenheit or where they will be subjected to dampness or water infiltration. If you do this, their shelf life is about five years.

[@dennisbeaver5958]

@@edevos3108 Thanks for the info. Had no idea it would keep that long. I’m not much into this, but my Son is and I wanted to get some additional info for him. So, thanks again!

[@MynewTennesseeHome]

I've never canned on wood but have used camp stoves for both pressure and water bath. Alot of people freak out if you don't specifically follow the USDA guidelines to the letter😪. If you really understand the process of sterilization you know there are many ways to achieve the same goal. Folks it's a time/temp thing. Some Amish taught me how to can everything in an oven. Cooked long enough you can waterbath anything.

[@MrPossumeyes]

Thanks, Shawn.

[@rosereis7307]

Um abençoado e feliz natal e ano novo cheio de coisas novas e maravilhosa pra vcs ...🧔🏼🐕🎄🎇☃️💞💞💞🙏

[@tomandtinadixon]

There are many schools of thought on canning safely, but if something works for a particular person and they never get sick, then I don't know why they would ever want to make it more complicated. I did notice you had the one pot filled to a water bath depth, was that to preheat the cans? Any pressure canning directions I have read indicate you only need to put in 2 or 3 quarts of water (depending on the model) for a pressure canning run. Ours says 3 quarts.

[@ChildOfGod0777]

I have been canning my venison In the electric canner presto precise...so much easier if you are a little scared to pressure can...I have canned up lots of meats beans and potatoes !!!

[@ivanhamlyn]

You spent some time in Newfoundland??? I live in labrador same province

[@user-mj6lap17]

Thanks Shawn, I would not know how to do that anyway, maybe I will learn after I watch the ones who fix it. I don't want to blow up the house lol.

[@benk3604]

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[@ositagordita8550]

That all makes sense. I wondered about canning meat.

[@soelialves2823]

Bom dia ótima semana bom trabalho

[@marianfrances4959]

Thanks, Shawn!🦌🦊

[@Grizzlife]

You can’t beat deer pressure cooked. When you crack it open it smells and taste like beef stew to me. Potatoes, carrots, celery and some onions makes for a hearty meal.

[@benk3604]

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[@heidipustelniak652]

What a blessings with the food shortages, to be prepared!

[@chrispokorney6801]

One of the most important steps in canning...... Making sure everything is sterilized and being clean. Been canning for over 30 yrs and never had a problem. And with just water bath. Always good to use a pressure canner though.

[@benk3604]

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[@northerncanuck77]

Interesting you should mention Newfoundland I'm from there, about 20-25 years ago I did my undergrad degree (biology) and one of the courses I did was microbiology. The prof I had at the time told us he was amazed that more people didn't get violently ill from canning moose meat in the way you initially described. Sounds like you have a good handle on it doing it the correct way! Was your trip to newfoundland just for hunting? I love your two channels! Keep up the great work! I've really enjoyed watching the progress over the past year! Incredible stuff! Merry Christmas to you, Callie and the family!

[@benk3604]

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[@Tomhohenadel]

Shawn are you pressure canning with that much water. We usually only use 3 inches of water and 11 pounds for pressure.

[@videodistro]

Yes, that's not right. Pressure canning only needs small amount of water with builds pressure and super hot steam. Too much water can lower Temps and cause other problems. Only 7 cm or so if water, even when stacking jars.

[@tubby197122]

Hey Sean and family how you doing with you guys all the best merry Christmas to you and it would be a pleasure to meet you guys hopefully one one of these days even if I just get to meet you Sean it would be cool you are very smart intelligent guy and your daughter is learning lots of good things off of you you are awesome I wish I had you for a father you’re a gentleman and you’re you’re awesome you’re awesome awesome man so Graduations on your new place where you’re at I love the love the cabinet you built and I love your channel and I love your daughters channel and I enjoy your channel my name is David Jr I am from Sussex New Brunswick Canada and give your dog a pat for me thank you merry Christmas

[@SeeLionsInTX]

You made canning look so easy!

[@videodistro]

It is.

[@canoetipper019]

It would be hard on a wood stove...hard enough on our electric stove. But hey...canned meat is so tender and tasty. Although I haven't canned venison I have canned beef and pork...a clove of garlic in with the meat can be kind of nice too. Cheers from NB

[@Preciousaccordingto977]

I can meat all the time! Great way to preserve! You can take cheap cuts of meat & can them with some spices & make them taste better!😊

[@benk3604]

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[@jonathanbuck6526]

Hi Shawn, after watching the previous video and your question as to whether Cali is getting slower. In my many years of observing people and their pets, I often found that both the owner and the pet have a commensurate rate of slowing down over time. And not forgetting that for every 24 hours you spend working on the cabin. Cali spends many more times that in dog years running after her chew toy. Merry Xmas

[@benk3604]

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[@alfyr.e.meyerakaa.r.e.m.4434]

And for those of us who can't or don't hunt anymore - too old - and don't need/afford a pricey pressure canner, there's always canned meat or stew in bulk at Costco lol. Maybe not as nutritious or healthy - too much salt and preservatives - but an excellent stockpile ration. We do can our fruits and veggies for balanced and proper nutrition.

[@michaelsmiley15]

He's right canning in general can be very dangerous if you don't know what you're doing

[@benk3604]

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[@robs9023]

Shawn -at the temperature/pressure and time in the cooker, is the deer meat then fully cooked through and just needs to be warmed up, or still needs some cooking up?

[@gospeljazzblues4783]

My hero.

[@danielluma2948]

Going off subject of canning food. Just wondering if you are going to seal your log cabin with any type of sealer to prevent any wood rot ,or bug's boring into your cabin?

[@benk3604]

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[@hensleyshobbies-doug7761]

Also on KZbin here, watch Tim Farmers Country kitchen, he and his wife Nicki has a series of canning venison, beef and different kinds of meats.

[@benk3604]

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[@hensleyshobbies-doug7761]

@@benk3604 - yep, there's a lot of aholes like that out there, sobs!

[@daniellechabrat1650]

J adore vos vidéos toutefois je suis française. J aimerai que vos vidéos soient sous titres si. Possible. Merci

[@marygordon3032]

Thanks you this is really good advice and thanks for sharing! 😎😎😎✅✅✅🤩🤩🤩💯💯💯

[@benk3604]

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[@rickpollard1285]

Yeah with me it's best to use a pressure canner it can be done that way which you are right but like I say with meat it should be done in a pressure canner it's a good thing to know how to can food

[@benk3604]

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[@chucko3879]

How long with they keep, once you can them? What's a good rule of thumb in years?

[@benk3604]

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[@unorec1983]

Canned deer so very tasty works great in stews or even as a sandwich. we add garlic onion and some beef broth

[@rosehavenfarm2969]

The Amish in the US water bath can meat and veg, I think it's three hours of hard boil. I use the pressure canner, takes less energy.

[@juliannahs-joy]

I can lots of meat. I love to put onions in my venison when I am lucky enough to have it to can. You may look into getting a juggler weight for your canner. It lets you hear if it is at the correct pressure and you don’t have to keep looking at the dial. I think I have put up 600+ jars of goodness so far this year and after the holidays will start on soups and beans. There’s nothing better than seeing the fruits of your labor lined up on the shelf.🫙🫙🫙

[@forthwithtx5852]

I pressure canned a bunch of meat back in 2014 and 2015. Ground beef, ground breakfast sausage, hot dogs, and bacon. Out of curiosity, I broke out a jar of bacon earlier this year and tried it. Maybe the best bacon I’ve ever had. How to can bacon: Oven cook on a rack or parchment about 80% done. Take about 12 or so slices and place size-by-side on a piece of wide parchment so that the all fall into half of the width, then fold the parchment over the row of bacon and roll it all up and stuff into a quart mason. Do the 90- minutes pressure can with enough water to create the pressure over the duration of the cook (not full bath). Follow the accepted canning rules for meat, basically.

[@forthwithtx5852]

You can also can bacon ends and pieces, which I find in the bacon area, and generally much cheaper than sliced. In this case, you just can like ground beef, etc. More fat content in these.

[@benk3604]

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[@gabrielbock967]

What a good job you did in one year...omg...I was stressed in August when you were gardening and the cabin wasn't finish...I said to myself...what the fuck is he doing...and then...this today...canning food...slowly but surely ...with Christmass decoration on that door...I found myself...idiot.I'm 70 years old and i'm still learning a lot from you😄Priceless

[@benk3604]

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[@djjamison6548]

Good morning

[@mikesmicroshop4385]

Yes, you are absolutely correct what you did in your last video IS NOT SAFE!!! There is a reason that you don't submerge the jars under water in a pressure canner! Saying I have been doing it this way for 30 years is not an argument for continuing to do something that is unsafe!

[@MikePhumanaut]

Found the internet police.

[@mikesmicroshop4385]

@@MikePhumanaut I have only one issue that gets me to comment like this and generally that is on something like this than has the potential of not just making someone sick, but KILLING them! So you and poke fun all you like about something that you obviously do not comprehend the magnitude of!

[@I_wish_I_knew_something]

Love canned Venni! We would eat steaks then can the rest. We did them in a water bath over propane or natural gas. For gamer meat my dad would through in onion and garlic.

[@benk3604]

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[@I_wish_I_knew_something]

@@benk3604 I’m aware! They got my used visa gift card number last Christmas.

[@life_is_a_simulations]

Hey Shawn what kind of camera are you using lately it is very dark not good quality like before maybe it is my eyes :)

[@amandar7719]

Why do you completely submerge the cans in the pressure canner? Your gauge only reads the pressure (and therefore the temperature) above the waterline, not around or in the jars’ contents. Not a criticism, just wondering about the science.

[@markrtoffeeman]

Heating under pressure means that you achieve a higher temperature than the boiling point (of water). This should sterilize the food prior to canning it. I think is the theory. Without heating under pressure, you cannot guarantee sterilization of the food, therefore risk food poisoning. I think for low acidity foods pressure-heating prior to canning this is a necessity.

[@videodistro]

The commentor understands pressure canning. They are making a valid observation. You should not put more than about 3 inches of water in pressure canning and NOT submerge the jars!

[@markrtoffeeman]

Also the pressure meter/gauge on the vessel - reads the pressure within the vessel. It does not matter if the water is below the jars contents since its about achieving a specific temperature under pressure for a set period. To sterilize the low acidity food. The water merely acts as a temperature conductor in this regard to the jars contents within the vessel.

[@amandar7719]

@@markrtoffeeman you may have misunderstood my question. The pressure - and therefore the higher temperature - is achieved within the area where water is absent. If the water surrounds the jars, the pressure and therefore the temperature isn’t achieved. Only the area where steam has vacated the air above the waterline inside the canner. Obviously, the spores can be killed if at boiling temperature under the waterline if processed for longer. The point of pressure canning is being able to process meat/low acid at max 90 minutes….. I believe that water bath canning for a much longer period can achieve same result but one would have to keep topping up the boiling water for the hours required. Unless I’m mistaken of course.

[@amandar7719]

@@markrtoffeeman Are you saying there’s pressure within the H2O?

[@2012spacetraveler]

The actual book that anyone should have that is doing canning should be "The Complete Guide To Home Canning " by the USDA that should be their foundation book as everything in there has be tested and done in a lab - then from their branch out to other informative books - for those living in the US you can also get info from extension offices -

[@greywolfwalking6359]

Good job .. canned meats ,a last resort in tough times,but...money in the bank when ya need vitals! Great for stews, n all kinds of wonderful meals for the family!! 👍🌲🐺🧙‍♂️...>🎅🦊🌲👍!!

[@somelikeithot444]

I love canning,I do everything veggie,sauces,chows.Great job Shawn.

[@cheeseburger9232]

Mistys country cooking was a pro at canning on a wood stove.

[@georgesimeone6292]

Pressure canning meat is it boiling the meat? How does it affect the flavor?

[@cabininthewoods7326]

I just got into canning and as soon as you put that pressure canner on the wood stove I thought how is he going to do this, if temp falls below recommended temp, you need to start process over😬The USDA has a good website and a canning book.

[@benk3604]

Beware of scammers. Impersonators asking for shipping fees after claiming you've won.

[@parnellbeth]

My presto canner only requires 3 quarts of water to can I was surprised to see water over the tops of your jars??

[@ShatynShow]

Ооо. тушёночка!👍

[@ericmiddelbos129]

hi, wen the meat coming out of the water, its still looking prity row. am i right?

[@Thrash230723]

It’s funny to think that if every time you’re talking to the camera, Cali is looking at you and saying “my owner is crazy, talking to himself again. What am I going to do with him?”

[@MizRuthie]

I love love canned beef. A neighbor just gave me some deer meat from a buck. I just may can some of the burger.

[@stevewilliams6667]

As a hunter that bottles moose every season I am lucky to have a license for I find it does last long because it's so damn delicious.

[@benk3604]

Beware of scammers, Impersonators asking for shipping fees after claiming you've won.

[@S3thousand]

What does placing in the heated pot do?

[@benk3604]

Beware of scammers, Impersonators asking for shipping fees after claiming you've won.

[@DonGeorgeTreeline]

Not to put a damper on everything but I remember my Mom canning and the pressure cooker malfunction and it scalded her. Not a fun time for awhile. So be careful out there.

[@benk3604]

Beware of scammers, Impersonators asking for shipping fees after claiming you've won.

[@DonGeorgeTreeline]

This is a scam!

[@cyndybutler7330]

I’ve a pressure cooker it was my moms that’s how I learned that and my great uncle who was a farmer his whole life

[@77Matt]

I'd love to see and learn the butchering process as well. Is that something you could share, perhaps on a different channel? (If you documented it, of course.)

[@TheCoolwhipped]

There are other channels like The Bearded Butchers and The Meat Eater that do a great job showing how to process wild game. That's how I learned and im never having a butcher do it again for how easy it is and how much more satisfying it is to go through the whole process of taking it from field to table. I'm sure Shawn has the video of this deer being processed, but I doubt there's much to see if he wasn't intentionally showing it.

[@lanetteprice7508]

I love canned deer meat Im got to do that today. When raised my sons we canned alot when I was down sick from brain surgery the boys could make pulled deer sandwiches. I cook the deer then put in jars and cann it. Today I was given 15 lbs grounded deer Im canned it in 1/2 pints I live alone now. Yummy love canned deer meat

[@elizetemachado6755]

Seja feliz ☺ ❤❤