How to Can your Deer Meat

[@Pickles1955]

We lived with no power and canned a moose each yeaar, 2 deer and about 100 chickens..all done with a pressure canner on a wood cookstove!

[@MountainMenOutdoors]

That’s awesome! Sounds like a peaceful lifestyle. Thanks for watching

[@kathygriffin9465]

Lots of hard work for sure, but worth it.

[@Kostya.869]

Aloha is a red bear. I am your overseas comrade Konstantin.I came across your channel while I was looking for information about North American trappers and I want to say that such a love for their culture and family values deserves. thank you for the information good luck and health to you and your family

[@MountainMenOutdoors]

Thanks and to you as well

[@GarySheren]

Good video would like to learn every thing I can on canning . I'll try with this year's venison and samon thanks for your time making this video.

[@xcskier871]

Thank you for demonstrating this canning process. My Grandma use to always tell us Grand kids about canned red meat. She said when she was a young-un it was her favorite. It was a family tradition lost to freezers as they became more available. I'll be making a trial run on this red meat canning process soon. Thanks again for demonstrating.

[@duanerenchin9322]

I see he's using a glass top stove. I use to can on our glass top but it has a safety mechanism that shuts it down if the burner is on too long. I popped that and my stove would not work. Cost $150 to have it resett. Repairman said don't do that. I now can everything on a gas burner on the patio. FYI

[@xcskier871]

@@duanerenchin9322 Good to know. My stove is a glass top. I know they're supposed to be smarter, but I find glass top stoves can take forever to get things done. While it may be efficient with the use of electric the time involved getting things done has increased. Guess I'll have to invest in a gas burner for outdoors. Thanks again. 😀

[@akbychoice]

@@duanerenchin9322ours is a GE and I cook on it for hours without issue.

[@savage22bolt32]

@@duanerenchin9322 A few yrs ago, I brought my pressure cooker to my sister's house on Thanksgiving to make my contribution to the dinner. Her glass top stove would not get my pressure up. The stove kept shutting off, so I took the lid off and boiled away.

[@lookoutmountaingarockhunte1300]

We have been doing this for 3 years now and love it!! We do hamburger to One thing that you should do is take the rings off all the jars you have canned. If you have a problem or it doesn't can right the flat will come off you will know that it is bad THANK YOU FOR A GREAT VIDEO!!

[@MountainMenOutdoors]

Thanks for watching! I appreciate you

[@shirleydeschenes2759]

This is such great information I would like to know more about canning deer meat.❤

[@lookoutmountaingarockhunte1300]

@@shirleydeschenes2759 what do you want to know

[@ArthurHopkins-co3sc]

I season, brown, and cook my meat in a roasting pan before canning. This makes a good gravey to add to the meat in the jars. You may add a garlic bulb or a jalapeno in the jars. Try it. Most people I know prefer this method over raw canned meat.

[@garyswaw2868]

Have you ever can your grind up meat that you make into🎉 deer buger. Wea wondering if you can canit

[@Gus-fx3xk]

My sister Cannes deer meat every year. Nothing better for a quick meal of taters or egg noodles. Good job on the video

[@MountainMenOutdoors]

Thanks! I appreciate you watching. We had some for lunch today, it was delicious.

[@pfinchster65]

Try celery seed, cream of celery (or cream of mushroom) beef broth, black pepper, salt. Pour it over some steamed long grain rice. Yum yum, get you sum.

[@renedelatte5075]

Enjoyed the video, I also can deer meat. I have had some on the shelf up to 3 years, when I opened it , it taste as fresh as if I just canned it.

[@MountainMenOutdoors]

Thanks for watching! We love it.

[@lorenetipton5930]

What are the spices you like and put in with your meat I new to can meat of any kind thanks

[@MountainMenOutdoors]

@lorenetipton5930 I used Salt, pepper, seasoned meat tenderizer and garlic powder

[@inthewoods3237]

It’ll last for many years

[@TimMichaels-u3q]

Great video and information, we don't buy red meat from the store, we can and/or freeze deer and elk meat every year.We make jerky.home canned venison barley soup, venison stew pickled beets, zucchini relish and even make lard This makes the best pie crust that you will ever eat. Some of us were born 150 years too late. Tim M.11-1-2024

[@MountainMenOutdoors]

Thanks for watching, I really appreciate it. I agree I was definitely born 150 years too late too.

[@brianjohnson8918]

I remember as a kid Grandma Johnson canning peaches. We'd let out a cheer every time we heard a lid 'pop' when it sealed.

[@saltybildo9448]

Canned venison is one of the best things I've ever put in my mouth

[@bradleyschneider3871]

I done this like 5 years ago when we had shot 3 deer and wanted to try it .if you do this you cant tell the difference if its beef or venison, also one batch i did was just to Sear up in the frying pan only for color..before i canned it! Great video!!

[@carolclemmons4894]

My husband loves to hunt. We usually freeze our meat, but he was at a friends house and tried canned venison so his last deer. He had cut up venison stew meat, and put it in the deep freeze for me to at a later date. This is a great video thanks a bunch for putting it out there!

[@henrybittle5234]

You'll love it. A bit of work but when you dont feel like cooking its fast meal. You can just season it after you get it out. Tender and taste a bit like roast beef. Bin canning for 25 years, everything and im a guy lol

[@sandraburke1258]

Hey Mountain Man may I suggest your putting just a couple pieces of CHUNK PINEAPPLE 1-2 in each of those jars, it won't make the meat taste completely like pineapple but it will sure TENDERIZE the MEAT, you won't need the meat tenderizer. Natural pineapple chunks & onion with a bit of ORIGINAL MRS.DASH (yellow cap) are my favorites. It removes all the wild taste too. And so tender a baby can eat it. Just saying I use it on the neck roast too and NONE of my children liked venison until I cooked it this way and didn't tell them it was venison, they ate EVERY LAST PIECE with a um um um on every bite, after they finished it I told them the truth of course they still didn't want to believe me, I showed them my freezer bag I had labeled when the deer was harvested-they have no issues eating venison now. Oh you can use apple too I just prefer pineapple. Unless apples are from home I don't like using them as we send our BULK of APPLES ACROSS THE PACIFIC TO CHINA TO BE WASHED AND SHINED THEN SHIP THEM BACK TO THE U.S. My question is WHY? Pineapple doesn't get buffed!

[@MountainMenOutdoors]

I’ve never thought about putting pineapple in my canned meat before. I will have to give that a try. I love putting pineapple in a deer roast though. I imagine it would taste very similar. Thanks for watching

[@ImASurvivorNThriver]

Thanks for sharing.

[@akbychoice]

Papaya will tenderize meat too. Had it with canned moose.

[@Texasmade1976]

👍

[@johnbrooks5485]

Thats introducing citric acid Same thing in meat tenderizer with some extra flavor.

[@drh488]

I have a friend who does this...its works great and the meat gets so tender!

[@LeaReneeS-ng5ex]

THANK YOU for explaining the process so clearly and concisely that even an ADHD girl like me can understand it and stay focused throughout!

[@MountainMenOutdoors]

Thanks for watching! I appreciate it and hope it helps

[@katielgondal1511]

Thank you SO much for this video! I got my first pressure canner and I’m excited to use it for the first time this season to can up my deer meat! I was a little apprehensive since I have never canned meat before but you made it look like I can definitely do it! 😅 I’ll be teaching my 3 kiddos along with me so we can all learn together. Thanks again. I’ll give my grandma a call also as she may have some extra tips for me 😊 sadly I don’t know any people my age that can anymore but I’m thinking we all better be learning

[@MountainMenOutdoors]

That’s awesome I hope it turns out great! You’ll have to let me know how it goes and how you like it! Thanks for watching.

[@rachelwright477]

Thanks so much for the video. This is my first time canning and I can’t wait to see how it turns out!

[@MountainMenOutdoors]

@@rachelwright477 I hope it turns out great! I appreciate you watching

[@StumpkillerCP]

Pickling salt, canning salt, kosher salt all work well. Anything that doesn’t contain iodine. I use 1/4 tsp salt, 1/2 tsp Knorr powdered beef bullion and 1 crushed garlic clove per pint (wide-mouth jars work best, just me and the Wife so I use pint jars.).

[@rsa9082]

Wells done! A few years ago I did the seasoning in my jars. I also did a few w beef broth added. I’d made the broth myself and it was to rich so it didn’t taste as I’d like it to be.😬. But it’s definitely edible w some fried potatoes The Worcestershire sauce is a wonderful idea. Definitely in the rotation in my pantry this year if I’m lucky enough to get a buck this year. By the way. Nice buck! I love all oh God’s creatures right next to the mashed potatoes 😉.

[@MountainMenOutdoors]

I hope you get a buck! Thanks for watching

[@davidkeltch8501]

🧢 have been waiting to see this done for a while. Real inspiration thank you

[@MountainMenOutdoors]

Thanks for watching

[@pamelapelech3249]

That is great. I canned a lot of venison. It is soo tender and good.

[@jerryroe1438]

Great job. My Friend Chris gave me a jar about 6 years ago and I ate it right out of the jar. Delicious!!!!

[@debbolling4267]

Loved the video One suggestion I was taught to always take your rings off before storing

[@shelwhitley1011]

Yes, it's crucial in detecting a failed seal and preventing potential bacterial illnesses. The lid can pop and it can be discarded instead of making someone very sick!

[@kimberlyann1960]

Always.

[@maddog45auto66]

That's awesome.I enjoyed your video I am a dear processor and I'm gonna share your video with my customers.Thanks again and happy Hunting.

[@MountainMenOutdoors]

Thank you very much, I appreciate that!

[@BigBaitPosse]

very interesting video. I had never seen that done before.

[@MountainMenOutdoors]

Thanks for watching brother! It goes really well over mashed potatoes. Also makes some of the best barbecue you’ve ever eat.

[@Tomc8030]

I love this video. I was told you could can meat but wasn’t sure how to do it….

[@MountainMenOutdoors]

Thanks for watching!

[@BriceDudley]

Interested and clean video appreciated much

[@MountainMenOutdoors]

Thanks for watching, I appreciate it!

[@BucksBeesS.C.]

Thanks for the info. Heard a friend say he had done this last year . Ready to try myself

[@MountainMenOutdoors]

You’ll love it! Taste like the best pot roast you’ve ever eaten! Thanks for watching

[@clintjohnson4947]

I’m going to try it just like you did it thank for the video

[@chrispaquette6013]

That was a great video, thank you! I'm going to give it a try here soon! Cheers

[@MountainMenOutdoors]

That’s awesome! Hope it turns out great. I appreciate you watching

[@wesmccoy7061]

This was so helpful. Thank you. I’m gonna use everything u added plus a few drops of Mesquite liquid smoke

[@MountainMenOutdoors]

I hope you love it and it turns out great! Thanks for watching

[@davidh5899]

I grew up water bathing red meat my whole life. People are scared to do it in the US but many European countries still do it with water bath and ive never had an issue with it... id like to be able to afford a pressure canner one day and try it. It seems more complicated with the pounds for elevation though

[@LouisStowell]

Me and a friend precook the meat. That looks a little easier. We will try your way this year.

[@itsjavaman]

A slow rise in temperature will keep the jars from boiling over? Good to know!

[@frankwise7464]

My thing is, this can be eaten right out of the jar. No cooking required so if things go to crap, I will be able to feed my family. I have tomatoes, green beans, chicken soup, vegetable beef soup, plus deer meat. Protect yourself and your family.

[@BrandonDominguez-u2y]

Good video did great job

[@TerryPauley-h8r]

That's my favorite way for deer meat can lake all kind of different stuff with caned venison

[@rodeorebel]

My family never used a pressure cooker mom always prepared meat and cold packed her product. But I think it is done similar.Video is very interesting job well done.I still have a lot of old family recipes.

[@MountainMenOutdoors]

@@rodeorebel that’s awesome! Thanks for watching

[@roostercogburn99]

Easy to understand. Great information!

[@MountainMenOutdoors]

Thanks for watching

[@jonathanjones5344]

Awesome job.

[@danakreber2249]

Very nice ! I would take my dry ingredients though and work it into the meat before stuffing the jars .

[@MountainMenOutdoors]

Thanks for watching, I appreciate it

[@TerryClark-q6q]

Good job!! Only thing I'd change is using fresh garlic instead of garlic powder! One drop of Worcestershire sauce? Why bother...lol

[@josephrogers8213]

Nice we just got two mulies and a lope off to the elk woods Will be canning

[@MountainMenOutdoors]

That’s awesome congratulations and good luck on elk!

[@clintjohnson4947]

Man iv always wanted to know how to do this looks amazing

[@seanfoster3817]

Thank you for this video.

[@renedelatte5075]

I am not real big on a lot of different seasonings when canning. Lil salt and pepper is all I use. 😊

[@WILDJaeger]

Thanks for sharing

[@vb9300]

My boss is from Pa and told me his Grandmother used to do this. I stumbled onto your video looking this method up. My question to you is how do you eat this? Out of the jar? Do you have a favorite recipe for this?

[@MountainMenOutdoors]

I have several favorites, it’s delicious just to warm up and eat over toast, you can add vegetables and make it like pot roast which is delicious. It’s awesome to make bbq with. Another favorite is to take a serving and put in a hot skillet and melt some provolone cheese and make it like a Philly cheese steak sub.

[@vb9300]

@MountainMenOutdoors that philly sounds good...thank you for your time

[@ryanharkins9383]

Can i use this same way to make stew? Like a deer/ beef stew with taters and carrots and celery? I love the idea of this bc if you have a hurricane come through and loose pkwer for tqo weeks, you wont loose all your meat.

[@MountainMenOutdoors]

You absolutely can! I have never done it myself but have several friends that do. They even make huge pots of vegetable soup for supper and then take the leftovers and can them.

[@philiph554]

Thanks for the meat canning demonstration. I just started pressure canning about a month ago and have only done soups (chicken chowder and venison chili) thus far. I will try some deer if I get one this fall. Question, is it possible to can meat that was previously frozen? I have not seen any information on that, pros or cons.

[@MountainMenOutdoors]

I’ve done that in the past when I had some that had been in the freezer and I needed more freezer space with no problems. I appreciate you watching

[@SethAdams-d5l]

I can my venison shoulder/hams/neck roasts, same with my wild hog, I raise rabbit and quail and can them often too.. good stuff HOSS thanks for the video

[@MountainMenOutdoors]

Thanks for watching, we appreciate it

[@jeffdoellinger9976]

Great video! Thanks for sharing! Becides the few drops of Worcestershire sauce. Did you add any other liquid to the jars? When they were finnished. It appeared they had a lot of liquid or juice in them. Thanks!

[@MountainMenOutdoors]

No, I didn’t add anything. It produces its own juice during the canning process. I appreciate you watching.

[@jeffdoellinger9976]

@@MountainMenOutdoors Ok. Great. Thanks again!

[@richardtrammell7521]

Thanks for the info 😊

[@terrythomason2705]

Awesome shows!!!!

[@chaspruitt2610]

Enjoyed the video!! Thank you... Subscribed.

[@MountainMenOutdoors]

Thanks for watching and for the sub! It’s much appreciated

[@johnnydavenport4742]

Yes sir. Keep em coming.

[@MountainMenOutdoors]

Will do, thanks for watching! I appreciate it

[@pamfuller3740]

I've canned Deer meat before, but is there a reason why you didn't add hot water in your jars?

[@MountainMenOutdoors]

I didn’t need to because the meat creates enough of it own juice to fill the jars as it’s being canned. If I would have added any water the jars would have overflowed and not sealed. Thanks for watching. I appreciate it!

[@dsmith8037]

He raw packed the meat. When you raw pack you do not add water. When canning cooked meat you do add liquid.

[@inthewoods3237]

You fill it with meat no room for water

[@bradmetcalf7832]

Hello Mr 9.5. As someone already stated the canner should vent a steady stream of steam for ten minutes per USDA guidelines. We all have different ways of doing things but I see no reason for adding a chemical based meat tenderizer to the jars? All mine I can shred with a fork, how tender does it need to be? I add one tsp of kosher salt and that is it, any other spices get added when I use it and never add broth or water. Meat makes it's own broth!

[@MountainMenOutdoors]

@@bradmetcalf7832 lol, 9.5, that’s hilarious. Most people don’t notice. I only add the meat tenderizer for the flavor, not to tenderize the meat. Like you said it falls apart anyway. I don’t add any water at all or broth. Just the salt, seasonings and meat. Thanks for watching

[@chrisbusse5197]

I haven't canned meat. Is the amount of air between top of the meat and the jar lid critical?

[@MountainMenOutdoors]

@@chrisbusse5197 it’s best to leave about an inch from top of meat to the rim from what I understand. That’s called the head space.

[@rickwoodard1281]

Hey guys. This is a question instead of a comment. How much pink salt vs. the sea salt? Thanks ahead of time, and keep 'em comin' please!

[@inthewoods3237]

Same

[@willdailey785]

You should do a video of how you prepare it for a recipe

[@leonconley3633]

Where did you get your pressure cooker

[@BobMan1952]

What brand pressure cooker is that Thanks

[@moondog4313]

How did it get the juice in the jar ?

[@MountainMenOutdoors]

During the canning process the juice comes from the meat.

[@moondog4313]

@MountainMenOutdoors Thanks i was thinking that but wanted to make sure

[@markbutler2444]

I didn’t know you could do it on a glass top stove, my pressure cooker says not to use it on that stove???

[@MountainMenOutdoors]

I’ve canned on ours for years with no problems.

[@markbutler2444]

@ thank you!! I’ve been doing it on propane for fear of messing up the stove, now I have a new plan!!

[@lynmendez6164]

Interesting

[@sandrabackus7482]

Be careful sir you cannot just heat the jar and resell a lid the ideal is to have all of that pressure against it you must rebuild the pressure. Or you run a risk of that meat going bad and that's your family that you're talking about there use that jar if you're not gonna sell it all the way with all that pressure then you need to eat that jar of food right now

[@jgarza6423]

how long can you keep the meat for

[@Pickles1955]

Im not big on the seasonings, i added kosheer salt and wwhhole ground pepper, most was either stew meat and hamburger

[@MountainMenOutdoors]

@@Pickles1955 thanks for watching! I appreciate the feed back

[@tooshieg2059]

Lordy that seems like a lot of salt to me but otherwise looks like a wonderful meal to ad to your pantry! Thanks for sharing.

[@jimjordan5630]

The average amount of meat placed in a qt jar is 2 lbs. Pints are about 1 pound. At least that's what I've found, when canning my beef, pork, chicken & fish. This will vary jar to jar as well as depending on the density and type of the meat being canned.

[@inthewoods3237]

I put a 1/2 teaspoon salt and a bouillon cube in each pint, everyone loves it.

[@prentissirby6674]

Great video

[@MountainMenOutdoors]

Thanks I appreciate that!

[@claytonappleby6039]

So you add no liquid before pressure cooking?

[@MountainMenOutdoors]

That’s right, just meat and the seasoning. The juice comes from the meat during the canning process.

[@claytonappleby6039]

@ great to know. Thanks for the video

[@NeverkissThering]

Well done.

[@Artisanwoodworks73]

Did you add any water? How long are these shelf stable?

[@robertlinton5966]

I ate one from 3 years ago last night. Shelf stable at least that long.

[@MountainMenOutdoors]

I didn’t add any water. Only salt and seasonings. It produces its own broth. I’ve had them for two and three years that were still just as good as the day we made them. Thanks for watching

[@tomwood1401]

I had one pint left a few years ago that was 20 years old and it was fine. It was lost on the shelf.

[@Mel-g4b7i]

Thank you sir show me how can meat

[@garyhansen7424]

So I live at about 4600 ft what pressure should I use on the canner?

[@MountainMenOutdoors]

From what I can find, you should can at 13 pounds of pressure at that elevation

[@fergieferguson2457]

I process all my deer meat into summer sausage snack sticks hotdogs bologna salami and ground meat and deer bacon mostly all I eat out of my deer I kill.no stew meat steaks but I’ve always wanted to try canning meat!I do so much canning in summer when fruit and veggies are in.i know the concept only thing i didn’t see So there is no liquid in the jar before packaging meat?

[@MountainMenOutdoors]

I don’t put anything in the jar but my salt, meat and other seasonings. It produces its own juices during canning. Thanks for watching. Give it a try, you’ll love it.

[@janetroche3648]

You're supposed to let a steady stream of steam come out of the vent pipe for 10 minutes then put your pressure regulator aka., jiggler on

[@MountainMenOutdoors]

Thanks for the tip

[@teeky-rh9lz]

Thx I was wondering

[@Sharon-p5t]

I'm yes true!

[@savage22bolt32]

B. S. you do not have to wait 10 minutes. That is a waste of energy and contributes to global warming 😮

[@PJ_Perry]

How long can you store it for roughly?

[@MountainMenOutdoors]

I don’t know the exact answer for you but I have personally had some on the shelf for 3 years that was delicious. It usually gets eaten faster than that at my house though. Thanks for watching!

[@NedDavis-jp9cj]

Do you hang your deer in a cooler before you do this?

[@MountainMenOutdoors]

Thanks for watching! I have a large refrigerator in my basement that I age most of my meat in for 5-7 days before we process any of it.

[@janiefox3458]

Do you make broth our of the venison bones - - a friend of mine has some in his freezer for me to make broth - - what would you suggest I add to the bones, same as I do beef???

[@gdd8080]

Add carrots celery onions and you can season it with pepper and salt we make bone broth it’s very good!

[@kathygriffin9465]

Don't use the venison bones. Too great chance of CWD.

[@fredjenkins7191]

Just wondering about canning on a glass top stove. I see you was. I been told not to

[@MountainMenOutdoors]

I’ve also been told not to also but really didn’t have any other options. I have not personally had any issues but some people in the comments say they have.

[@richardwilts2042]

I put a piece of beef talon on top the meat in each jar and place in a 250 degree oven for 90 minutes , I can do 15 jars at a time

[@christinamoneyhan5688]

I have never heard of this method.

[@MrNater41]

We mix a jar of deer meat and a can of Bush's baked beans for deer camp every year. Call it deer sh!+ stew.

[@MountainMenOutdoors]

That actually sounds delicious! I’m gonna have to try that

[@pennykimball4446]

Well done

[@MountainMenOutdoors]

Thank you!

[@teeky-rh9lz]

So u don't have to blow steam for 10 minutes before putting on jigglers

[@tonykillingsworth9247]

Thank you

[@MountainMenOutdoors]

Thanks for watching!

[@mid2westoutdoors]

How long will that keep the meat good for?

[@MountainMenOutdoors]

I’ve personally had it for two years on the shelf and it was as good as the day we made it. I’ve heard others say they’ve had it 4 years.

[@jimjordan5630]

The gub-mint will tell you differently, but as long as it is and continues to be properly sealed it will last many years. The only thing that may change, as long as the integrity of the seal remains, is that the texture may soften. I've had water bathed canned deer meat that was still good after 3 years though all of the books and the gub-mint says not to do it. One must realize that pressure canning has only been around almost 100 years. For many years before pressure canners came about people were, and still in other parts of the world today, everyone canned their meat in a water bath. With water bath canning meat it is in the boiling water bath several hours. And please note! I am NOT telling you or anyone to do it. Just a little canning history FYI. JS.

[@dalecox9913]

What is the shelf life

[@webb-cast1030]

The one jar that did not seal should not have been boiled to get it to seal. If a jar doesn't seal, eat it right away or put it in the 'fridge and eat within 4 days. It's not worth the risk.

[@MountainMenOutdoors]

We had that jar for supper right after video, thanks for watching.

[@webb-cast1030]

@@MountainMenOutdoors Atta Boy!

[@donaldhall2316]

Let's get it done

[@donnacode5528]

I like to put table spoon of olive oil in helps keep in juicy

[@susanloehr9282]

Turn up your volume

[@savage22bolt32]

Bro, I'd love to have dinner at your house! First time hunter, 70 yrs old. Haven't seen hide nor hair out there yet.

[@MountainMenOutdoors]

We’d love to have you, lol. The year I made this video we had a good season but man this year has been tough. That hurricane devastated the mountains around here so bad you can’t get through them. I appreciate you watching!

[@savage22bolt32]

@MountainMenOutdoors Connecticut has a bumper crop of acorns this year. I think the deer are not moving to find food. I'm learning, hope I live long enough to harvest at least one! ❤ to you & your family.

[@MountainMenOutdoors]

@savage22bolt32 Good luck to you and God bless your family

[@joannsester7968]

I. Like. This

[@farmtrout66]

😎👍

[@sandrabackus7482]

Some crazy person on here said that you should put pineapple chunks in your Venison so that it tenderizes it. Well I'm here to tell you that person is correct that little bit of pineapple will make that venison very very tender you won't need to put all those others in it and it will not change the text❤😂

[@jasonnester9514]

I suck at canning any time I try it’s a failure

[@alainbrazeau-r3q]

i rhink well expiain im from canada 30 mlls from the capital super good

[@clinte9897]

I add a little beef broth to each jar