Introduction
Welcome to our blog post on canning venison with beef bouillon! Canning is a fantastic way to preserve the freshness and flavor of venison, and adding beef bouillon to the mix can elevate the taste to a whole new level. In this article, we will guide you through the step-by-step process of canning venison with beef bouillon, ensuring that you can enjoy this delicious treat throughout the year. So, let's get started!
Ingredients and Equipment
Ingredients:
Before we begin, let's gather all the necessary ingredients:
- 5 pounds of venison, cut into chunks
- 2 tablespoons of beef bouillon granules
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 teaspoon of dried oregano
- 1 teaspoon of paprika
- 1 teaspoon of Worcestershire sauce
- Water
Equipment:
Make sure you have the following equipment ready:
- Pressure canner
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Large pot
- Measuring spoons
- Knife
- Cutting board
Preparing the Venison
The first step in canning venison with beef bouillon is to prepare the meat. Follow these steps:
Step 1: Trim the Fat
Trim any excess fat from the venison chunks using a sharp knife. Fat can cause the meat to spoil more quickly during the canning process, so it's important to remove as much as possible.
Step 2: Cut into Chunks
Cut the venison into bite-sized chunks, ensuring that they will fit comfortably into your canning jars. You can adjust the size based on your preferences, but keep in mind that smaller chunks will cook faster during the canning process.
Step 3: Season the Venison
In a large bowl, combine the beef bouillon granules, salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, dried oregano, paprika, and Worcestershire sauce. Mix well to create a flavorful seasoning blend.
Step 4: Marinate the Venison
Add the venison chunks to the bowl with the seasoning blend and toss to coat the meat evenly. Allow the venison to marinate in the refrigerator for at least 2 hours, or overnight for enhanced flavor.
Canning Process
Now that the venison is prepared and seasoned, it's time to move on to the canning process. Follow these steps:
Step 1: Prepare the Canning Jars
Wash the canning jars, lids, and bands in hot, soapy water, and rinse them thoroughly. Place the jars in a large pot filled with water and bring it to a simmer. Keep the jars hot until you are ready to fill them.
Step 2: Heat the Pressure Canner
Fill the pressure canner with water according to the manufacturer's instructions. Place the canning rack inside the canner and heat the water to a simmer. Keep the canner hot until you are ready to process the jars.
Step 3: Fill the Jars
Using a canning funnel, carefully fill each hot jar with the marinated venison chunks, leaving about 1 inch of headspace at the top. Ensure that each jar has a good balance of meat and seasoning.
Step 4: Add Water
Once the jars are filled, pour hot water into each jar, covering the venison completely. Leave about 1 inch of headspace to allow for expansion during the canning process.
Step 5: Remove Air Bubbles
Use a non-metallic spatula or a chopstick to remove any air bubbles trapped inside the jars. Gently press the tool against the sides of the jar to release the bubbles.
Step 6: Wipe the Jar Rims
Using a clean, damp cloth, wipe the rims of the jars to remove any residue or moisture. This will ensure a proper seal when the lids are added.
Step 7: Apply the Lids and Bands
Place the lids on top of each jar and screw the bands on tightly. Do not overtighten, as air needs to escape during the canning process.
Step 8: Process the Jars
Place the filled and sealed jars in the pressure canner using a jar lifter. Follow the manufacturer's instructions for your specific canner to determine the appropriate processing time and pressure.
Step 9: Cool and Store
Once the processing time is complete, turn off the heat and allow the canner to cool naturally. Do not rush the cooling process, as this can affect the seal of the jars. Once cooled, remove the jars from the canner and check the seals. Store the properly sealed jars in a cool, dark place for up to a year.
Enjoying Canned Venison with Beef Bouillon
Now that you have successfully canned venison with beef bouillon, it's time to enjoy your delicious creation! Here are a few ideas for incorporating your canned venison into meals:
Option 1: Venison Stew
Use your canned venison as the star ingredient in a hearty venison stew. Simply combine the canned meat with vegetables, herbs, and broth in a large pot, and simmer until everything is tender and flavors meld together.
Option 2: Venison Tacos
Shred the canned venison and use it as a filling for flavorful venison tacos. Top with your favorite toppings, such as shredded cheese, salsa, guacamole, and sour cream, for a delicious and satisfying meal.
Option 3: Venison Sandwiches
Spread some mayonnaise or mustard on your favorite bread or roll, and layer slices of canned venison with fresh lettuce, tomatoes, and onions for a tasty venison sandwich. Add some pickles or cheese for extra flavor.
Option 4: Venison Pasta
Toss the canned venison with cooked pasta, your favorite sauce, and some grated Parmesan cheese for a quick and easy venison pasta dish. Add some sautéed vegetables for extra color and nutrition.
Conclusion
Canning venison with beef bouillon is a great way to preserve the flavors of this lean and delicious meat. By following the steps outlined in this article, you can confidently can your venison and enjoy it throughout the year. Experiment with different seasonings and recipes to create mouthwatering meals that your whole family will love. Happy canning!