For many, first week of November signals the official beginning of hunting season. Classrooms and workplaces empty so that keen hunters, young and old, can get out to bring home food for the coming year. It seems like a good time to review some of the tips for safe, high-quality preserving.
Canning
All meat including wild game, fowl, poultry (and fish) are low acid foods which means they must be processed in a pressure canner where the temperature rises to 240 -250 degrees F. This temperature is required to kill heat-resistant bacteria like that which causes botulism. As always, follow a reputable recipe!
Tip 1:
Do an annual review of your pressure canner. Check the gasket to ensure it is still pliable and has no crakes. Check the air vent to ensure it is clean. A pipe cleaner is handy for this purpose. If you have a dial-gauge canner, it is advisable to have the psi checked on an annual basis.
Tip 2:
Determine your altitude. Safe canning requires altitude adjustment. Recipes are developed for altitudes of 1000 ft or lower. If your altitude is 1001 – 2000 ft, increase the dial gauge pressure to 11 pounds. For a weighted gauge pressure canner, increase the weight to 15 lbs.
Tip 3:
Cool the meat as soon as possible to 40 degrees F. For game, rest in a refrigerator for 2-3 days will reduce the ‘gaminess’. Remove all fat, gristle and bruising. If necessary, freeze the meat until you are ready to can it.
Tip 4
Hot packing (instead of raw packing) is recommended. That means pre-cooking meat, game or fowl to the rare stage by roasting, stewing or browning. If browning, add the minimum fat as fat can interfere with sealing. Liquids to fill the jar can include boiling broth, water, even tomato juice for game.
Tip 5
It is safe to add 1 tsp of dried seasoning to a pint jar. However, never add thickeners such as flour, cornstarch, rice, pasta or barley. These ingredients increase the density of the food changing heat penetration. Wait until you are preparing the canned foods for the table and then add thickeners, fresh herbs or vegetables.
Freezing
Meats and game, both large and small, can be frozen. Chill as quickly as possible and allow the meats to chill for 24 to 36 hours. Cut into desired pieces and wrap in double layers of butcher paper. Freezer bags or vacuum sealing are also effective. Label and date.
Drying
Venison is often used to make jerky, marinaded thin strips of meat that are dried. It is important to treat the game meat properly to avoid food-borne illness from bacteria and parasites. This involves heating the strips of meat to 160 degrees after the marinading period (boil gently in the marinade) or after the drying period (place strips on a cookie sheet in a 275-degree oven for about 10 minutes). Jerky strips will dry at 140 degrees in a dehydrator or oven for 10-24 hours until the strips crack but don’t break. Cool, package in a glass jar, heavy grade plastic, vacuum seal or freeze for longer shelf-life.
The best resource for those who are preserving meat, game, poultry, fowl or fish is a book called “So Easy to Preserve” published by the University of Georgia where the National Centre for Home Food Preservation resides. It’s not glossy but is extremely comprehensive and is based on the most current research. Or check the website for the Centre: https://nchfp.uga.edu/
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