Storing Meat Without Refrigeration | Canning Venison And Pork

[@SERBIAZ]

Greetings Lars from Serbia. Pozdrav

[@chrisdeal9945]

My family and I here in Canada have been canning deer for generations . Garlic salt and not only don't you need a knife and fork to eat it you really don't. even need teeth its so tender . In Newfoundland " Bottled moose " is a staple

[@ChrisWilliam08]

What are ya at, hows it goin buddy?

[@wasidanatsali6374]

I grew up in the Appalachians. We ate a lot canned bear meat. We cubed it to can it. Canned ground meat tends to have the consistency of canned dog food especially if raw packed. A decent sized bear provides a lot of meat but we never had enough freezer space and our electricity was sketchy. We use to say if you pee off the porch the power will go off. So when we killed a bear it got canned. My grandma had a shed full of canning jars and grandpa’s barn was covered in bear skulls.

[@grisseldog]

As you stated, a lot of canning goes on in the US, you did a great job 👍 Hammer Down Lars

[@SurvivalRussia]

Thanks 👍

[@chris7384bu]

Can you not market that pressure cooker, complete set with jars and lids? I'd buy one. Great episode, keep it up Lars.

[@lsb2623]

HEY! I forgot about you. The other day I was wondering about you because of all of the troubles. Be well and god bless. Glad I stumbled onto a video after this long while!

[@SurvivalRussia]

Support The Survival-Russia Channel www.youtube.com/@SurvivalRussia/membershipS Link To Merchandise: teespring.com/stores/survival-russia Subscribestar: www.subscribestar.com/survivalrussia

[@daval5563]

Thank you for your video. I was really wanting to see how you open that seal. What a gizmo. I love the system but it wouldn't fly here since we're all screw top mason jars and I don't even know if you can get those jars and lids here. I dream of an All American Canner with the metal to metal seal. I have the gasket model for now and don't really trust the gaskets as I know they get old and useless. I just pressure canned 60 pints of Bar Clams and feel real good about that. The canner holds 16 pints at a time. Then a local fisherman dropped us off a load of fresh Halibut. I have that all cut to size and vacuumed bagged and now being frozen. I made battered fish for supper and it's a great fish. Keep up the great work and good luck.

[@cleophusA]

The moose meat looked so tender when you took it out of the jar after canning. I've never tasted moose, but if it's anything like whitetail deer I know it's great. I'm going to have to try home canning meat. I've got a lot of venison, rabbit and squirrel in the freezer taking up valuable freezer space that I could can and put out on shelves. This is a great idea!

[@gnidobarus2932]

That's some gourmet тушёнка you're gonna make😅. Just remember that 5 years of shelf life Lars mentioned is a bit of overstatement. Make sure to finish it off within a year or year and a half.

[@useryggfdcc]

Still have deer, squirrel and racoon in the freezer from last hunting season. Time to try canning. Good for the cold Canadian winters.

[@bryantblake1877]

Lots of similarities here in the U.S. except for the lids, we use 2 piece “Ball” style. I never canned meat, but if I had it would not have been ground. The moose looked good and should be great in a stew or with moose gravy over rice! Nice video Lars! I am sure the “Boss” was acting as your technical director behind the camera.😊

[@cs-rj8ru]

I don't think you'd find the band and lid type anywhere else in the world? Everywhere in Europe I've been uses a 1 piece lid. My inlaws in Romania laughed when they saw our ridiculous system....:S

[@stevecochran9078]

Hells Yeah.....

[@pnwfarmdog4090]

I canned ground beef last summer and it was perfectly good. Used it all winter. I do like moose... it’s a really good meat. However... moose does not like me. Didn’t stop me from eating it though.

[@quickcode]

Here in my part of canada, we put moose cubes, onions and 'onion soup mix' and can it. Delicious

[@northsaskguy7878]

What? No garlic??? They are going to kick you out of Russia if they find out! 😄 Canning is great especially when you get a whole animal like a moose or a beef and you have 350-400 kg of meat to store. I usually put onions, garlic, carrots, spices and tomato sauce in with mine and it is a quick meal. And like you said, it's good to bring with you when you go out camping, even to eat cold if you want to. Good video, thanks!

[@shastagreen8866]

What a great video! It's very interesting to see how canning is done other places. I like the tap valve on the bottom to drain the water when done. Thanks

[@OpusBuddly]

My Hungarian American grandmother used to can meat that way. She lived in Moscow Michigan. Never Moose though.

[@giostisskylas]

Here in Germany we call these mason jars "Weck jars" because of the Weck company who have been making these jars for 123 years. Now the Weck company is bankrupt and the well-known "EinWECKgläser" are no longer produced. Glass production requires natural gas, and it came cheaply from Russia. Now the pipelines have blown up and the gas is too expensive for Weck. Very sad

[@PABrewNews]

I can chunks of meat too here in Pennsylvania. Deer and Duck made a great combo. Cheers Lars!

[@Hazmatt4700]

Lars and family, I know it's outside of the context of this channel, but I think there would be a good market for recording skills and knowledge from old people. We are losing so many skills that used to be common place and it would be a real shame if they weren't preserved in some way.

[@SurvivalRussia]

I don't think it outside of context.

[@Mark1JT]

In Newfoundland Canada they make something they call bottled meat. Well actually they'd call it bottled moose or whatever type of meat it is. They even bottle wild game birds. It's some delicious stuff especially cooked up in a pan with some flour to make a gravy.

[@ChrisWilliam08]

What are ya at hows it goin buddy

[@Mark1JT]

@@ChrisWilliam08 NS b'y, u?

[@leenvisser4649]

Funnily enough I ate at a Cuban restaurant this week that serves a beef dish made with Russian tushonka. They explained that in 1980s due to the American embargo that most of their beef came from the USSR in cans, so they served the dish as kind of like a tribute to those days. It was really good! Most American canned meats ("potted meats" as we say) are really bad. It's not just ground, it's really processed poor quality stuff with lots of fillers. -Leen Visser

[@cfhklhog]

It's exactly is (👆) . But home made.

[@1924ab]

I don’t think you’ve tried much canned meat, there are some very good brands but the “potted meat” as you said is not good.

[@shastagreen8866]

Ah, c'mon, we just lack the bay leaf!!!

[@busymountain]

The US uses alot of bay leaf also. Amazing how similar so many things are.

[@havokmusicinc]

bay/laurel is a wonderful spice. There are different species around the world of course

[@jamesellsworth9673]

This is one of your best videos! THAT is a fine canner you demonstrated. I look forward to seeing the development of a Survival Russia knife! Thanks to your demonstrations, I already own two Yakut knives in different length blades.

[@SurvivalRussia]

Thank you James and good to see you as always!

[@poacher-ec9zo]

Looks great. I always add a chunk of bone with marrow. Adds a certain gelatin quality that keeps it from tasting dry.

[@atvkid0805]

My grandparents used to do this. Their garage was stacked floor to ceiling on 15ft long shelves full of canned food they grew during the summer. Once the garage was full they would sell or donate whatever was left from the harvest then the rest was thrown into a compost bin for next years fertilizer.

[@Elvis5595]

I’m from the southeast us and I have canned whitetail deer like this for years, it’s very good

[@andrecedring2173]

I have never seen meat being canned before, informative vid Lars. I always enjoy your videos! I hope you and you and your loved ones are well sir. All the best from Sweden.

[@SurvivalRussia]

Tack skal du ha :)

[@lrmassie2096]

Awesome video 👍 I'm here in the US and have been canning meat for years. Everything from chicken, pork and beef to even chili and spaghetti. You should always be prepared plus the wife can grab a jar and make a quick meal if need be. I've been watching your videos for years and I think this is the first time I've ever commented. ✌

[@MichaelR58]

Good video Lars , have a great weekend , thanks for sharing , God bless brother !

[@GI.Jared1984]

We used to call that potted meat in Britain but nobody does it any more I might restart the old tradition great video

[@Bucky1836]

Interesting lids and way to seal 😮, though im glad for Mason jars 😅

[@BS-mz4in]

This was great. Really enjoy these type of videos.

[@Balkanonymous]

Silky hat, awesome bro! The Rolls-Royce of hand saws. Greetings from the Balkan!

[@timothypeterson1903]

Survival Russia back to the meat and potatoes. Awesome keep up the great work Lars and the Survival Russia family 👍👍👍 Canning venison we usually use 1 lb of pig meat/fat to about 5 lbs of deer meat. Everyone has a little different amounts they like to use. It gets all ground up together meat,fat and spices

[@SurvivalRussia]

Thanks 👍

[@Geseletype2x]

Отличный автоклав!👍😁

[@bknight3391]

Good stuff Lars. Was that first piece of moose you cut up a piece of the tenderloin? I'm sure it all comes out really tender after the pressure cooker treatment. My father's side of the family still does a lot of canning up in rural Pennsylvania, both meat and vegetables alike. My Great Uncle really enjoys canning some hot peppers with sauerkraut. That would go really good with a can of meat like these.

[@Andrea-v8w]

I don't care what they say I think you're great 😊😊😊🎉 6:58

[@alienonion4636]

Ooo that sounds good.. the hot pepper with sauerkraut.

[@bknight3391]

@@alienonion4636 sometimes he got it a little too spicy but overall it was pretty good.

[@urbanplanner7200]

I got into canning because of your first video on it.

[@Smugginz]

Ive had many venison dinners out of a jar. Its a super way to stash good stew meat. My great uncle called male deer bucks and female deer "canners". Thank you for making these movies.

[@woodsinme]

Very good information. Moose, elk, venison, good stuff. Grew up on canned vegetables (some pickled). Didn't eat a lot of canned meat. But ate a half pint of red salmon from a friend in Alaska from '20 this afternoon. Good stuff. My father made moose stew with potatoes and carrots that I would eat cold to this day. Thanks again.

[@500dollarjapanesetoaster8]

Moose is not generally available for sale in the US, which is a real shame as I enjoyed it in Europe. Pressure canning is not hard. I've done it myself many times. Always good to have your own corned beef or tushonka on hand.

[@19ghost73]

Thumbs up for your canner & the canning video! We Germans used to use all-glass "WECK"-mason jars with glass lids and rubber seal. All 100% re-useable, no tools needed. Sadly, after 120+ years of successful business, that traditional German company had to declare bankrupcy just recently. Same as German company "Römertopf", which sold clay cooking pots, perfect for long-simmer and/or baked food. Do You have something similar, i.e. native Russian clay cookware? I'm just curious.. Hej-hej, Gereon

[@SurvivalRussia]

Good to see you Gereon :)

[@rudmerv]

We bottle fruit and vegetables, jams, chutneys, and pickles here in New Zealand. I've personally never tried to bottle meat. Pressure canning is becoming more popular againhere in the last few years. The term "canning" seems odd to me as it's done using jars...😂 Probably an anachronism from the time actual cans were used. We tend to use Agee or Perfit brand metal lids with a screw fitting as insurance.

[@mikeglynn3495]

Hey Lars, my wife and I haven't canned in years about 7 I think.. you just inspired us. How old do you think your can closer is?. Boss now that's a Dog ! Thanks Mike in da Buff.

[@SurvivalRussia]

It's a Soviet era can closer. How old is I don't know Mike :)

[@TiPeteux]

Excellent video ! The house looking nice.

[@gumse666]

I love the Holsteiner Sauerfleisch, holds for a year in a glass jar.

[@giostisskylas]

Yummi... lecker!

[@FastandFoody]

Awesome video and i learned a lot. i guess ill be making my own Tushonka now! Thanks

[@williamjarvis3473]

Good video! Everyone should can their own food. I don't normally can ground meat: however if making room in my freezer I'll sometimes can ground meat. Better to do this than trying to eat it all in a few days.

[@pj7484]

Wife and I really enjoy your videos.😀

[@SurvivalRussia]

Thank you!

[@garygough6905]

I like pressure canning pike. 2 cm thick slices with salt and ketchup between layers. 500 ml sealer jars. 20 minutes at 15 psi. Tastes like pink salmon and all the sharp bones dissolve. Keeps for years.

[@russellwilliams2898]

Thanks! I love this kind of stuff.

[@SurvivalRussia]

Thank you Russel!

[@havokmusicinc]

Nice video Lars. I personally would not can ground meat either; it doesn't make for good stew in my opinion. All the canned meat I've ever had in the US, except for the cheapest store-bought kind, has either been a pate/paste, or inch cubes like you did here. Perhaps the canned ground meat is a regional thing

[@theoneandonlyowl3764]

Lovely, Lars. I've never had to preserve meat. I know my grandmother preserved fruits, but meat was always on the hoof (in the paddock). Sheep, pigs, beef and goats, as well as the diverse poultry. I guess it's our climate that lacks our need to prepare for harsh winters. Nice job, old mate. Looked nice.

[@SurvivalRussia]

Thank you very much!

[@stevecochran9078]

Holy Crap Lars, that's some incredible woodwork you have going on behind you.

[@adrianward362]

That looks delicious!

[@PawPawMountain]

Job well done Lars, I have never seen a canner like that, I can my meats the same way, not ground, but cubed up and it's also very tasty! Thanks for the experience of a new canner adventure for me!

[@jimihendrix5576]

I like this type of video and the ones that include your family.

[@kenhutch7727]

You are awesome, could you please give us a tour of the new house before it is finished????

[@gordonshon9854]

brilliant. Last time I watched you Covid was the thing and you were on the foundations of the place. Cracking vid

[@guslook3184]

❤the thumbnail for vidya. 👊

[@VIPER410]

That's interesting I've never seen that kind of lid used before. Here in the US I'm sure they have them but what I've seen it's a lid and a ring that screws on to the bottle on top of the lid. It is cool to see how it is done there thanks for sharing Lars.

[@SurvivalRussia]

We have those screw-on lids here too, but most people use these ones :)

[@bartman898]

I would definitely buy a Survival Russia knife! Love the cooking videos.

[@SurvivalRussia]

Cool, thanks :)

[@libmananchannel]

Hello "Survival Russia"! Thank you for showing us such a wonderful video! I feel so happy! I'm looking forward to your next work! Have a nice day!

[@SurvivalRussia]

Thank you very much!

[@seedy-waney-bonnie4906]

I like your caning set up.

[@AnomadAlaska]

Yum. I need to start canning. My garden is amazing this year.

[@SurvivalRussia]

You can almost can anything :)

[@karlmadsen3179]

I've done this with venison (whitetail deer) and it's shelf-stable for years. Yum.

[@scipio7837]

That canning arm looks incredible. We canned when young, but have never seen something like that. If interested look for something called Water Glassing (sodium silicate), helps preserve eggs in jars.

[@cs-rj8ru]

It's also an old used car salesman's friend....It's great for sealing up engine blocks that have cracks from freeze damage. Use it in a similar way to stopleak then drain and fill with coolant...

[@djscrews]

Great video, as always. Great info. I am definitely on board for a Survival Russia knife when you get that going!

[@sergeyweiss4638]

Классно получилось, очень красиво. Молодец Ларс!

[@SurvivalRussia]

Спасибо! Я многому научился здесь, в России.

[@FodderForFreedom]

I'm glad to see that I didn't get magically "Unsubscribed". Happy to see your videos.

[@donniev8181]

Great video, that moose looked awesome. Funny thing as you were opening the canned meat there at the end I was so into the video that I actually tried to swat the mosquitoes out of the way lol.

[@offroadinfidel1916]

Thank you for your educational video's.

[@anndebaldo7381]

Looks delicious! Nothing better than home-canned meat! Thanks and ATB

[@jeffmccausland3569]

Awesome video, Lars!

[@Brandon-so9fp]

Really like the pressure cooker set-up. 10 jars at once is really nice.

[@SurvivalRussia]

It really is! I can do 18 0.5 liter jars.

[@neanderthaloutdoors9202]

Hi Lars, I've not tried Moose but I have eaten Buffalo/Bison and Elk and I do reckon that Elk is probably the best meat I've eaten, especially when cooked on a hot Rock over an open fire, very tender and tasty. All the best to you and your family mate.

[@SurvivalRussia]

To you and yours too mate!

[@neanderthaloutdoors9202]

@@SurvivalRussia 👌🏻👍🏻

[@JH_1095]

Cool video! I was excited to see the Yakuit knife 🔪

[@Mark1JT]

If you end up making some knives with the knife maker it's definitely something I think many would be interested in purchasing, I know I would.

[@michaelmerrick5472]

Never saw that kind of lids and sealing tool before. Interesting.

[@SurvivalRussia]

Not as expensive as the screw-on lids and jars. These lids are of course one time use only.

[@jimf1964]

Those are interesting tops for the jars. I only see the two piece ones here, which are good when I’m re-using them, but a lot more expensive. I don’t do meat, because I only have a regular pressure cooker right now, and not a proper canning one.

[@SurvivalRussia]

We have those here as well, but expensive indeed.

[@North700]

Great video Lars, just a suggestion maybe you don’t have the same problem that I have ( I find that the water causes a milky stain on the outside of the jars after canning ) so to avoid this I add just a dash as in maybe 50 mL of white vinegar to the water.

[@DmitriyZembatov]

By the way, this device for canning was invented by Fyodor Makarov, a gunsmith, the inventor of the PM pistol. 😊

[@marksadventures3889]

Hey Lars, What's going down brother? Yup Canning in jars, a great exercise. mouse?! Sounds cool.

[@aojschatchuewtchuew2563]

Ларс, хорошее видео, прекрасный автоклав, тушёнка из свинины..... Вопрос рецепт родной или местный? Теперь можно и самогон поставить гнать в автоклаве))))) по рецепту России? Заготовка на зиму, мясо, овощи, ягоды..... Благослови Вас 😇🙏👼Бог

[@TooGouda]

Looks kind of like how we do our canning for deer and pulled pork and chili 😍

[@beckybrown6756]

Never saw a cooker like that. Awesome

[@PlanetRibooted]

This is exactly how I can meats as well. As you know, I’m from western Wyoming, up in the Rockies. I do however put a little more pork belly in with the drier game meats.

[@roberthemmerly500]

great video i can chicken the lids and the canner is much different here we dont fill the entire canner with water and we just monitor pressure but in the end same great meat😃

[@SurvivalRussia]

This cooker also works with steam, but I am most familiar with the water method ;)

[@stevecochran9078]

One of the things I like to do is add about a 1/2tsp of concentrated beef bullion to the bottom of the jar.

[@alienonion4636]

I've had moose...👍. If you like the more gamey taste it's good with bear. I have to ask how do you cook this with buckwheat? Is it the whole kernel? I use ground buckwheat in some baking and I especially like it in pancakes.

[@aeromech8563]

Hi from South Australia 🤠🇭🇲🍺

[@SurvivalRussia]

Hello there! :)

[@mustafababdullah2485]

Hahaha that's city folks that can ground meat venison especially neck that is usually tough becomes tender after canning and it can be used for many things after opening.

[@TrailBlazer5280]

Jared and canned meats are so fascinating, either disgusting or delicious depending how its done. This was the original sous vide cooker, I can only imagine how tender the meat is 🤤. The US and Russia do share this heritage because of our large countries with vast open lands that we thrive in. Opposite sides of the world with the same necessities of life

[@antoniescargo1529]

People from the Wadden islands, on an edge of the Northsea, put the duck in Weckpotten (glas). This meat was ready to eat.

[@yureituesday]

Cool!

[@philt5782]

Growing up on a remote island in Ontario, Canada in the 70's everybody canned meat. I'd go to a friends house and there were jars everywhere! lol

[@DanBarton-vc9iu]

Can you please tell me what your table cloth camo is called? I would like to find that tarp. I am finding it difficult to find.

[@SurvivalRussia]

It's the older model Austrian Army poncho/tent half. They are triangular, so you need two :) Heavy duty canvas.

[@STUFFWEDO]

Thanks a great video as always

[@busymountain]

Thank you 👍

[@SurvivalRussia]

Thank you too!

[@jeffjefferson2676]

I think its very great to can meat. You could can an animal right away and don't need a fridge. Its a very good survival technique when there is no power available. I think this is just as great as holding 10s of kilograms of dried beans, lentils, peas, rice, millet, etc. With a pressure cooker these are also cooked fairly easily, and you don't need a fridge, also they don't take up a lot of space, so you can carry a lot with you. Add the water in the morning in a 0.5L bottle, at the end of the day they are ready to get cooked. Another way to preserve meat is to dry it next to a fire to make beef jerky. With the dry meat its best in a goulash, or a soup, or a sauce. :) Or make some pate with it. Thank you for showing how its done. I thought you would just have to boil meat and scoop it into a jar while its hot. Boiling in the pot is easier and less messy. Greetings, Jeff

[@codycuppes6954]

Interesting canning lids. Definitely different from what we have in the US. Our canning lids screw on in either one or two piece.

[@SurvivalRussia]

I know. We have those lids and jars here too, but they are more expensive.

[@Bucky1836]

​@@SurvivalRussialars what do they call the ones u use ? 🧐

[@juangaona9259]

If your body were to make that survival Russian knife, would it be available for purchase and send to the states?

[@SurvivalRussia]

It should be, according to the shipping company.

[@nil981]

Drying and canning meat one thing I will tell you as someone who has canned meat before, you're ideally supposed to have a centimeter of solidified fat completely covering the meat to prevent air and microbes from entering.

[@Bill23799]

Thanks for the interesting video Lars. How do you remove those lids? Can you re-use them?

[@SurvivalRussia]

Thank you! Just with a bottle cap opener.