A Guide to Canning Elk Meat (pressure canning)
Mastering Digital Pressure Canning: A Guide to Canning Elk Meat
Welcome back to Freeze Drying Mama, Ready Prepper Mama here! Today, we’re diving into digital pressure canning. If you’ve been around for a while, you know I don’t sugarcoat things. Let’s talk about how I use my Presto digital pressure canner to can elk meat.
Digital Pressure Canning Made Simple
I got my digital pressure canner from Presto, and it’s been a great addition to my kitchen. I’m not a fan of the old-school propane methods, and with this canner, I get to skip the extra heat. It works like a charm, handling everything in about four hours. This makes canning more feasible for me, especially considering the cost is right under $300.
Comparing Traditional and Digital Canning
Traditional pressure canners require a full day of attention, which doesn’t fit into my homeschooling schedule. Digital canning is efficient—like a slow cooker, it’s convenient and requires less hands-on time. Stay tuned for an upcoming post where I’ll discuss the pros and cons.
USDA Approval and the Rebel Canning Approach
The Presto canner is USDA approved, perfect for those who follow strict guidelines. However, I’m all about Rebel canning. This means I sometimes do things outside the usual guidelines, just like the Amish do with their hot water bath method. This gives me the flexibility that works best for my family.
Worth the Investment
The digital canner is a solid investment, freeing me from dedicating full days to canning. My older canners are used less because this new gadget fits better with my lifestyle. Plus, it’s easier on the budget over time.
Step-by-Step: Digital Pressure Canning Process
Using the canner is straightforward. I start by preparing and packing jars with elk meat, then setting up the canner. Digital controls make it a breeze; I just load it up and adjust the settings.
All About Canning Elk Meat
Elk is a favorite in our house. After freezing and thawing, I cut it into pieces ready for canning. It’s lean, so adding a bit of butter helps with tenderness. We often use it for fajitas, among other dishes.
Choosing Your Jars
I love reusing jars. Pickle or salsa jars work wonders. Any excuse to save money, right? As long as they seal well, they’re good to go.
Personal Preferences in Canning
The beauty of canning is that it’s personal. Cut your meat to the size you like. Add liquid, salt, or a pat of butter. Customize your process to suit your taste.
Ingredients and Preparation for Canning
I add salt and water to my jars to help with flavor and steam. The butter reduces any gaminess in the meat. Plus, it adds a nice layer of flavor.
The Right Way to Seal Jars
Wipe jar rims before sealing them. Secure the lids hand-tight; you don’t need brute force. Just ensure they’re on well, especially when reusing jars.
Using Water and Vinegar
Always add water and a splash of vinegar to the canner. This helps cleanliness and prevents mineral build-up from my well water.
Setting the Canner
For meat, set that digital canner for 90 minutes. It monitors and handles the vent situation all on its own, so you’re free to step away while it works its magic.
Completing the Canning Cycle
When the cycle is done, check your jars. Look for bubbling and a nice fat layer on top from the butter. Hopefully you didn’t have any siphoning. If you did, that’s okay! It could still seal.
Final Observations and Labeling
Always label your jars. Trust me, it saves confusion later. You don’t want to mix up your chili with canned elk meat!
Final Thoughts: My Experience with Digital Canning
The digital pressure canner has simplified my life. No babysitting required. I’m all for any tool that cuts down on my workload. I’m sharing my genuine experiences here, not sponsored content.
Maintenance Tips for Your Canner
Keep your canner in top shape by cleaning it after each use. Simple habits ensure it lasts for years.
Encouragement for Beginners
Jump into canning, whether digital or traditional. Learn as you go. Start with small batches and enjoy the process.
FAQs About Canning Elk Meat
What equipment do I need to can elk meat?
You’ll need a pressure canner, jars with lids, a jar funnel, a jar lifter, a bubble remover (if you want), and a kitchen scale(optional). No need to skimp on quality here.
Can I use a boiling water bath canner for elk meat?
Yes, you can. Many people will say you can’t because elk meat is low in acidity, so you must use a pressure canner to ensure proper sterilization and prevent botulism. But here, we say, dude, it’s your kitchen. You do you. Not to mention, you just need to get your temperatures up correctly. Pressure canning isn’t required for that. We’ll do another post on how to hot water bath meat coming up.
What’s the best way to prepare elk meat for canning?
Cut the meat into uniform pieces. This ensures even cooking and easy to shove in the jar.
How long should I process elk meat in a pressure canner?
For pint jars, process elk meat at 10 pounds of pressure for 75 minutes. For quart jars, extend the time to 90 minutes. But you do you.
Can I add seasonings to the jars?
Yes, but go easy. You can add salt, pepper, or herbs. Strong seasonings might overpower the meat and change during the preservation process.
Is it safe to can elk meat with bones?
Wellllll, while it’s not recommended because bones can interfere with heat distribution and affect the safety of canned meat, sometimes I do it. I haven’t died yet.
How should I store canned elk meat?
Store jars in a cool, dark place. Properly canned elk meat can last up to 1-2 years, but for best quality, consume it within a year. (Again, I’ve gone as long as 5 years…. You do you).
How can I tell if canned elk meat is still good?
Check for signs like a broken seal, rusted lids, or off smells when you open the jar. If anything seems off, don’t risk it—throw it out.
What’s the texture and taste of canned elk meat like compared to fresh?
Canned elk meat is softer and may be slightly less flavorful than fresh. It works well in stews and casseroles where it can soak up other flavors.