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Here is a link that might be useful: Canning meat

EW EW EW EW!!!!!!!

Can I say EW one more time? No no no no to canning it - freeze it then cook the very lean meat like a Boeuf Bourgignon. I was gifted 5 lbs of frozen venison last winter, made it like a French Beef Stew and my 68 yo Italian neighbor and his wife (who makes everything from scratch including her own proscuitto) said it was the best they ever tasted!

Boeuf Bourgignon

3/4 cup diced salt pork or bacon
3 lbs lean stew beef cut into 1 ½ inch chunks
1/4 cup brandy
1 tsp salt
½ tsp pepper
1 ½ cups dry red wine
1 tbsp butter
2 med onions coarsely chopped
1 med carrot chopped into small bits
3 garlic cloves smashed
bouquet garni
1 lb mushrooms quartered
½ lb pearl onions peeled

In a Dutch oven (or heavy lidded oven safe pot) cook the bacon until crisp. Dust the meat with seasoned flour and brown the meat in batches in the hot fat until each piece is dark brown. Remove all meat and set it aside.

Add the onions and carrots to the Dutch oven and sauté until softened, scraping up browned bits of meat. Add all the meat back into the Dutch oven. Pour brandy over the meat and flame. When the flame dies down, add the salt, pepper and red wine, carrot, garlic, bouquet garni and enough water (or stock) to cover.

Bake in preheated 350 oven for about 2 hours until meat is very tender and sauce is dark brown. Add the mushrooms and pearl onion and return to the oven for about 45 Â 60 minutes.

Well, I do like canned venison, but it has to be canned with a pressure canner.

Try http://web1.msue.msu.edu/msue/imp/mod01/mod01v.html or http://www.uga.edu/nchfp/how/can5_meat.html

any university extension service will tell you how unsafe it is to can meat products without a pressure canner. The Ball blue Book spells it out, as does the Center for Home food Preservation.

Ask Kframe about botulism, he has some friends who contracted it and it ain't pretty.....

Annie

From the NCHFP (National Center for Home Food Preservation:

"There are no safe options for canning these foods in a boiling water canner."

Here is a link that might be useful: How Do I Can Meats?

Thanks! I looked on the NCFHP website, but somehow missed that page. Which is what I was looking for! I knew it was there somewhere.

I am sending these links to her so she has some ammo. I am also planning on marching over there with my BBB.

Linda

And the Harvest forum folks should be brought on board too!

Whew! That was a close one! LOL

He went out thoday and bought a pressure canner. I am going over tonight to help them learn how to pressure can.

Linda

Good deal he listened. I know of one guy that oven cans his and refuses to listen.

One time about 20 years ago, I went to an estate auction and there were boxes of jars of canned meat...I suspect beef but who knew.
people were bidding on the stuff like crazy...I said to someone who bought a box of 6 jars or so and asked aren't you afraid to eat that? you don't know even how old it is.
She said not at all...home canned beef is delicious!
We all know that our grandmothers canned beef in a boiling water bath...or even worse in the oven.
Glad your neighbor saw the light.
Linda C

I was ready with a stack of citations to support you, and relieved that you brought your neighbor to your way of thinking. Doing so may well have saved his life. No exaggeration!

Ewww, Linda! No way would I be bidding on a case of home canned meat that I had no idea how or when it had been canned! Sheesh!

I just got home, the meat is in the pressure canner with about 30 minutes to go. They have instructions on how to finish once the canning time has been reached.

They are really good, fun neighbors, I am so glad he came around. Didn't want to be minus some fun neighbors! LOL

Linda