Month: December 2021

English Muffin Breakfast Bake

Last Updated on December 28, 2021 by Jess

Well, I didn’t think I was a breakfast person. I have often declared that I am not a “breakfast for dinner” kind of gal because I don’t really care for breakfast food. Don’t get me wrong, I never skip breakfast. Ever. However, once I have eaten some breakfast food, I am done with it for the day. But then I made this English muffin breakfast bake and I don’t know friends, I may be convinced to create it for dinner! 

If you have experimented with breakfast bakes in the past, I am sure you have had one or two that just never seemed to finish cooking. It may be that the crescent rolls are doughy or that the eggs are runny. (These two problems inspired me to make a tortilla bake that was delish. You can check that one out here!) This one baked up nice and doesn’t have either issue and I am giving the English muffins all the credit!

What’s great about this particular recipe is that it gets fully prepped the night before and bakes up in the morning (You have to pull it out 30 minutes before you bake!) You can even do the browning of the sausage and dicing of the English muffins a few days in advance to save more time the night before. It also provides enough for a small crowd of 8-12 people, depending on the types of eaters you have. Add in some fruit, coffee, and juice and you’re set! 

Ready to get prepping? Let’s go! 

Your Ingredients

  • 1 pound bulk breakfast sausage⁠
  • 1 cup sweet peppers, any color, diced and divided⁠
  • 1/2 cup diced onion ⁠
  • 6 English muffins, cut into cubes⁠
  • 1 cup shredded cheddar cheese ⁠
  • 1 cup shredded mozzarella cheese⁠
  • 12 eggs⁠
  • 2 cups milk ⁠
  • ½ teaspoon salt⁠
  • ½ teaspoon pepper ⁠
  • ¼ teaspoon garlic powder
  • ½ teaspoon paprika ⁠ 

Your Steps ⁠To a Great English Muffin Breakfast Bake

In a medium pan, brown breakfast sausage with 1/2 cup sweet peppers and the diced onion. Cook until sausage is cooked through and peppers and onions are soft. Drain and set aside.⁠

The night before serving, grease a 9×11 baking pan. Cut the English muffins into 1 inch chunks and layer into the bottom of the pan. In a medium bowl, whisk eggs, milk, salt, pepper, and paprika. Pour over the English muffins. Sprinkle in sausage mixture. Top with cheese and additional diced pepper. Cover and allow to chill overnight. ⁠

In the morning, remove from the fridge 30 minutes prior to cooking. Bake in a 375 degree oven for 35-45 minutes, until a butter knife can be inserted and comes out clean. ⁠

Allow to cool 5 minutes prior to serving.

  • Brown up the sausage with some onion and green pepper!
  • Dice up some English muffins
  • Combine it all for a delicious meal for everyone!

Looking for a sweet treat to add to breakfast? Check these out!

English Muffin Breakfast Bake

This overnight English muffin breakfast bake is a great option when preparing for guests, but you don’t want to work the morning away!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 8 hours
Course Breakfast
Cuisine American
Servings 10 people

Ingredients
  

  • 1 pound bulk breakfast sausage⁠
  • 1 cup sweet peppers any color, diced and divided⁠
  • 1/2 cup diced onion ⁠
  • 6 English muffins cut into cubes⁠
  • 1 cup shredded cheddar cheese ⁠
  • 1 cup shredded mozzarella cheese⁠
  • 12 eggs⁠
  • 2 cups milk ⁠
  • ½ teaspoon salt⁠
  • ½ teaspoon pepper ⁠
  • ¼ teaspoon garlic powder
  • ½ teaspoon paprika ⁠

Instructions
 

  • In a medium pan, brown breakfast sausage with 1/2 cup sweet peppers and the diced onion. Cook until sausage is cooked through and peppers and onions are soft. Drain and set aside.⁠
  • The night before serving, grease a 9×11 baking pan. Cut the English muffins into 1 inch chunks and layer into the bottom of the pan. In a medium bowl, whisk eggs, milk, salt, pepper, and paprika. Pour over the English muffins. Sprinkle in sausage mixture. Top with cheese and additional diced pepper. Cover and allow to chill overnight. ⁠
  • In the morning, remove from the fridge 30 minutes prior to cooking. Bake in a 375 degree oven for 35-45 minutes, until a butter knife can be inserted and comes out clean. ⁠
  • Allow to cool 5 minutes prior to serving.
Keyword Breakfast, breakfast bake, breakfast casserole, breakfast sausage
Tried this recipe?Let us know how it was!

Jess4 Comments

Candy Cane Cookies

Last Updated on December 14, 2021 by Jess

For as long as I can remember, my dad has requested these candy cane cookies (along with Pecan Balls otherwise known as Russian Teacakes). I have vivid memories of baking holiday cookies with my mom and sister as a kid. We had our list of go to recipes that we got from either the electric company baking book or the Betty Crocker big red book. We always did half batches and kept them in a cool room until it was time to enjoy them. 

I don’t have that same beautiful red Betty Crocker cookbook, but I was determined to make a candy cane cookie for my dad one year. My mom wasn’t available; I couldn’t get the recipe from her. That meant I got to create in the kitchen, and these little beauties came out. I don’t make them every year, but I feel all sorts of love for my dad when I do! 

I hope they are able to bring a smile to your face; that they become a family tradition like they are for us! Let’s get baking some candy cane cookies!

Your Ingredients

  • ¾ cup butter, softened
  • 1 cup white sugar
  • 2 eggs 
  • ½ teaspoon almond extract
  • ½ teaspoon peppermint extract (that can be strong, so if you want a more subtle flavor, cut it to ¼ teaspoon) 
  • 2 ½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • red food coloring (preferably gel to get that deep color)

Your Steps To Candy Cane Cookies

In a large bowl, cream butter and sugar until light and fluffy. Add eggs and almond extract. Beat until well combined. Stir in flour, baking powder, and salt. Prior to being fully mixed, cut the dough in half. Add red food coloring to half of the dough and mix until the desired color is reached. Form each half into a log, cover in plastic wrap, and chill at least 3 hours (or overnight). 

Preheat oven to 400 degrees. On a lightly floured surface, roll equal parts red and white dough into snakes (I did about 35 grams at a time or ¼ cup). Line the red and white dough up. Cut into approximately 3 inch sections. Roll the two colors together a little more to allow them to stick together. Twist to achieve the color twist and then form into candy canes (see video below for more information). Optional: Sprinkle with red and white colored sugar for fun!

Place on an ungreased baking sheet (parchment paper lined would be great!) Bake 6 minutes, rotating at the 3 minute mark. The goal is to just about be browning when you remove them from the oven. Allow to cool 2 minutes before gently removing and placing on a wire rack to cool completely. 

What a fun addition to your cookie trays, right?!

  • Create and split the dough!
  • Get the color on.
  • Check that red. So deep and beautiful.
  • Let them chill.
  • Form some snakes.
  • Twist them up!
  • And serve!

Candy Cane Cookies

A little peppermint extract and red food coloring create these beautiful candy cane cookies perfect for any holiday get together!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Chill Time 3 hours
Course Cookies, Dessert
Cuisine American
Servings 4 dozen

Ingredients
  

  • ¾ cup butter softened
  • 1 cup white sugar
  • 2 eggs
  • ½ teaspoon almond extract
  • ½ teaspoon peppermint extract that can be strong, so if you want a more subtle flavor, cut it to ¼ teaspoon
  • 2 ½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • red food coloring preferably gel to get that deep color

Instructions
 

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs and almond extract. Beat until well combined. Stir in flour, baking powder, and salt.
  • Prior to being fully mixed, cut the dough in half. Add red food coloring to half of the dough and mix until the desired color is reached.
  • Form each half into a log, cover in plastic wrap, and chill at least 3 hours (or overnight).
  • Preheat oven to 400 degrees. On a lightly floured surface, roll equal parts red and white dough into snakes (I did about 35 grams at a time or ¼ cup). Line the red and white dough up.
  • Cut into approximately 3 inch sections. Roll the two colors together a little more to allow them to stick together. Twist to achieve the color twist and then form into candy canes
  • Place on an ungreased baking sheet (parchment paper lined would be great!) Bake 6 minutes, rotating at the 3 minute mark.
  • The goal is to just about be browning when you remove them from the oven.
  • Allow to cool 2 minutes before gently removing and placing on a wire rack to cool completely.
Keyword Christmas cookies, Cookies, holiday baking, holiday treats, peppermint
Tried this recipe?Let us know how it was!

Jess1 Comment

Pressure Canned Carnitas Inspired Venison

Last Updated on December 2, 2022 by Jess

Last year, we got skunked in terms of filling our freezer with venison. I am not a hunter, but my husband is an avid hunter. This year, he has provided us with three deer that we process all on our own. That means I have been able to get my pressure canning on and perhaps the best thing to come from that is this pressure canned carnitas inspired venison. 

I would be lying if I said I wasn’t a little worried about how this would turn out. Our family has a go to crockpot carnita recipe that utilizes a pork butt. When we had a kettle of cubed venison for canning, I thought, “What if we seasoned it with the carnita seasoning? Would it take it on well? How would it go on tacos or nachos?” The answer: It’s DELICIOUS and will be added to our rotation of canning every year from here on out. 

Pressure canning is my job in our home, and I wouldn’t have it any other way. I know there are horror stories of pressure canning out there and a number of people are afraid of it. And if they aren’t afraid of the act of canning the meat, they are hesitant to eat pressure canned seasoned venison. “How can meat be self stable and room temperature and still be okay to eat?” I promise, its easier than you think and the meat is great to eat. I follow all the recommendations from the National Center for Home Preservation. Let me tell you, this stuff is GOOD. 

Why should you can venison?

The meat is SO tender. It heats up in minutes, and you can have a meal on the table in under ten. The convenience is out of this world and you are still able to serve your family good for you food without being processed. We served this pressure canned carnitas inspired venison with some pico de gallo, lettuce, cilantro lime rice and cheese. It was loved all around. 

Bottom line? I am beyond excited to share how I prepare this pressure canned venison with all of you. I promise there is no reason to be afraid of a pressure canner. At the beginning, I was100% a novice who simply did some reading at the beginning. The only caution I want to give is that it does take time (primarily hands off) for it to cook. I would say make sure you have three hours to be around the house, but truly you can be doing other things while it cooks. Just be present. If you do want more information, read your canner’s directions or check out the NCHP. 

Ready to create some pressure canned venison stew? Let’s go! 

Your Ingredients (for 9 pints of Pressure Canned Carnitas Venison) 

14 cups raw, cubed venison 

2 ¼ cup onion (¼ cup of onion per pint jar-you’ll want a little extra so no jar goes without) 

Seasoning (see below) 

Seasoning 

Combine 5 teaspoons salt, 3 ½  teaspoons dried oregano,  3 ½  tablespoons cumin, and ⅓-½ teaspoon cayenne pepper. (you can add more if you would like but I went with the idea that I can always add more, but I can’t take it out) 

Tools of the Trade

Normally, I put this at the end of a post, but with a pressure canner, I feel as though I should put it at the beginning. I love using my weighted pressure canner. It doesn’t stress me out and I can create so many great things with it. I also think a canning funnel is a must here. 

Before you start this process, make sure you read the general directions to your own pressure canner. They may differ from what I am sharing, and you should always follow those directions first. Also, if you are a beginner canner or even advanced, it is always a great idea to check out the National Center for Home Preservation Site for more information! 

Your Steps to Pressure Canned Carnitas Inspired Venison

Begin by preparing your canner and jars. Wash and sterilize pint jars, rings, and lids. Keep warm. Check the seal and center vent of your lid of the canner. Set aside. 

Season prepared meat with seasoning mixture. Mix well to fully coat the meat. Using a canning funnel, add ¼ cup onion in each jar. Fill the remaining space with seasoned meat, leaving 1 inch of headspace.

Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight. 

Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar). 

Place the lid on the canner and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft. 

Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 75 minutes and quart jars for 90 minutes. Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator-this takes about 45 minutes). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars. 

Again, we served this carnitas style venison with tortillas and all the fixings: pico de gallo, lettuce, cilantro-lim lime, and cheese. Black beans would be a great addition as well!  

Measure out the meat, dice the onions, and get some seasoning.
Season it up!
Jar it up!
So dang good!

Looking for a video of the process of canning meat? You can check out my regular seasoned pressure canned venison recipe.

Pressure Canned Carnitas Inspired Venison

Fill your shelves with a pressure canned carnitas inspired venison for quick meals throughout the year. Full of south of the border flavor and easy to create!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Course Main Course
Cuisine Canning
Servings 9 pints

Equipment

Ingredients
  

  • 14 cups cubed venison stew meat (about 7 pounds)
  • 2 ½ cups chopped onion
  • 5 teaspoons canning salt
  • 3 ½ teaspoons dried oregano
  • 3 ½ tablespoons cumin
  • ⅓-½ teaspoon cayenne pepper to taste

Instructions
 

  • Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. Check the seal and center vent of your lid the canner. Set aside.
  • Combine salt, oregano, cumin, and cayenne pepper.
  • Season prepared meat with seasoning mixture.
  • Stuff pint jars with ¼ cup onion. Finish with raw seasoned meat, leaving 1 inch of head space.
  • Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight.
  • Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar).
  • Process pint jars for 75 minutes at 10 pounds. If your altitude is greater than 1000 feet, use 15 pounds. Follow the directions of your pressure canner or see the more detailed directions in the notes.

Notes

This could be done in quart jars as well. Increase onion to 1/2 cup per jar and fill jars to the the 1 inch head space. This recipe will likely result in 3 quarts. 
Detailed Directions
Place the lid on the canner and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft.
Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 75 minutes and quart jars for 90 minutes. Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars.
Keyword Canning, carnitas, pressure canning, venison, venison recipe
Tried this recipe?Let us know how it was!

Looking for other venison inspiration?

Check out some of the posts below!

JessLeave a comment

Spiced Molasses Cookies

Last Updated on December 6, 2021 by Jess

You know, they say your tastes change as you get older. You suddenly like Brussel sprouts and coffee doesn’t need creamer anymore (I haven’t hit that coffee point yet, and I hope I never do). But one way I have noticed my taste buds change is in my love for the deep flavors of a spiced molasses cookie. Four years ago, I would have written them off without even giving them a chance. Now, I crave these spiced molasses cookies and am disappointed when they are gone from the cookie tray. 

I am the cookie baker for our holiday get togethers. I was recently asked what my favorite tradition of the holiday season was. If baking with snow on the ground, Christmas lights glowing, and Christmas classics streaming isn’t my top activity, it sure is close. It brings me so much joy to show people I love that I care about them through good sweet and savory food. 

These spiced molasses cookies have been a recent addition to my cookie tray and they are some of the first to disappear. They have just the right amount of ginger, molasses, and cloves to give you a bite. And the crispy nature of them: to die for. I can’t wait for you to give them a try! 

Your Ingredients 

  • ¾ cup coconut oil, melted
  • 1 cup sugar
  • ¼ cup molasses
  • 1 egg
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 1 teaspoon cinnamon 
  • ½ teaspoon salt
  • Additional sugar to roll cookies in, about ½ cup

Your Steps to Spiced Molasses Cookies

Combine coconut oil, sugar, and molasses in a large bowl. Stir in egg (making sure the oil is cool enough that it won’t accidentally cook the egg). 

In a small bowl, combine flour and spices (if you care to do it the right way. I hate extra dishes…so I avoid this step!) Stir into the molasses mixture until well combined. This will be a stiffer dough. Allow to chill, covered, for ½ hour or more. 

Preheat the oven to 375 degrees. Form into 1 ½ inch diameter balls (I like to use ½ tablespoon). Roll in additional sugar and place on a baking sheet. Bake for 7-9 minutes. Allow to cool for 1-2 minutes and then place on a cooling rack to cool completely. These will be perfect bite size cookies, feel free to make them bigger if that’s your jam!

These little guys are perfect with a cup of coffee for a little sweet treat after your breakfast! 

  • Check that flow!
  • Add the coconut oil!
  • Mix it up, it will be wet here.
  • Add those dry ingredients!
  • Mix it up again. A stiff dough.
  • Roll, roll, roll.
  • Bake it up!
  • Seriously though. How festive!

Tools of the trade

Just a couple of my favorite things for mixing up batches of cookies! I love a good set of Kitchen Aid stacking bowls. They can go in the microwave and have a pour spout. How awesome is that? and those baking sheets? Awesome. Finally, wooden spoons are a must when making cookies, but they have to have round handles or man, they hurt your hands!

Spiced Molasses Cookies

These spiced molasses cookies are full of sugar and spice and all things nice. A tasty flavor profile and crispy bite that pairs with coffee!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Chill TIme 30 minutes
Course Dessert
Cuisine American
Servings 4 dozen

Ingredients
  

  • ¾ cup coconut oil melted
  • 1 cup sugar
  • ¼ cup molasses
  • 1 egg
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • Additional sugar to roll cookies in about ½ cup

Instructions
 

  • Combine coconut oil, sugar, and molasses in a large bowl. Stir in egg (making sure the oil is cool enough that it won’t accidentally cook the egg).
  • In a small bowl, combine flour and spices. Stir into the molasses mixture until well combined. This will be a stiffer dough. Allow to chill for ½ hour or more.
  • Preheat the oven to 375 degrees. Form into 1 ½ inch diameter balls (I like to use ½ tablespoon). Roll in additional sugar and place on a baking sheet.
  • Bake for 7-9 minutes. Allow to cool for 1-2 minutes and then place on a cooling rack to cool completely.
Keyword Christmas cookies, Cookies, drop cookies, holiday baking, molasses cookies
Tried this recipe?Let us know how it was!

JessLeave a comment

Pressure Canned Seasoned Venison

Last Updated on October 21, 2022 by Jess

I love fall as it turns to winter. The warmth of sweatshirt and jeans weather. Fires. And hunting. Now, I am not a hunter (hunter’s safety was offered during girl’s basketball and I had to choose), but I do love filling my freezer with protein harvested from the woods. I also fill my shelves with pressure canned venison: Both in the form of venison stew and pressure canned seasoned venison. 

Pressure canning is my job in our home, and I wouldn’t have it any other way. I know there are horror stories of pressure canning out there and a number of people are afraid of it. And if they aren’t afraid of the act of canning the meat, they are hesitant to eat pressure canned seasoned venison. “How can meat be self stable and room temperature and still be okay to eat?” I promise, its easier than you think and the meat is great to eat. I follow all the recommendations from the National Center for Home Preservation. Let me tell you, this stuff is GOOD. 

The meat is SO tender. It heats up in minutes, and you can have a meal on the table in under ten. The convenience is out of this world and you are still able to serve your family good for you food without being processed. Our favorite way to use our seasoned venison is to drain off a little of the liquid and heat it in a kettle with BBQ sauce. As the meat is stirred, it will break down (so tender!) and create a shredded venison that can be served with rolls (may I recommend my silver dollar rolls?) and some coleslaw. YUM. 

Bottom line?

I am beyond excited to share how I prepare my seasoned venison with all of you. There is no reason to be afraid of a pressure canner. I was 100% a novice who simply did some reading at the beginning. The only caution I want to give is that it does take time (primarily hands off) for it to cook. I would say make sure you have three hours to be around the house, but truly you can be doing other things while it cooks. Just be present. If you do want more information, read your canner’s directions or check out the NCHP. 

Ready to create some pressure canned venison stew? Let’s go! 

Your Ingredients (per quart jar) 

4 cups cubed venison stew meat, raw

Seasoning (see below)

We keep a seasoning mixture on hand of 1 part pepper, 1 part dried minced garlic, 1 part dried minced onion, and 1-2 parts kosher salt. I use this on everything from chicken to venison to roasted vegetables. It’s fantastic and versatile. When I am canning meat, I season every 2 ½ pounds of meat with about 1-2 tablespoons seasoning mix. This is to our taste. 

Tools of the Trade

Normally, I put this at the end of a post, but with a pressure canner, I feel as though I should put it at the beginning. I love using my weighted pressure canner. It doesn’t stress me out and I can create so many great things with it. I also think a canning funnel is a must here. 

Before you start this process, make sure you read the general directions to your own pressure canner. They may differ from what I am sharing, and you should always follow those directions first. Also, if you are a beginner canner or even advanced, it is always a great idea to check out the National Center for Home Preservation Site for more information! 

Your Steps to Pressure Canned Venison Stew

Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. Check the seal and center vent of your lid of the canner. Set aside. 

Season prepared meat with seasoning mixture mentioned above (2 tablespoons per 2 ½ pounds of meat). Using a canning funnel, stuff jars with 4 cups of raw meat each, leaving 1 inch of headspace. 

Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight. 

Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar). 

Time to Can that Pressure Canned Seasoned Venison!

Place the lid on the canner and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft. 

Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 75 minutes and quart jars for 90 minutes. Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator-this takes about 45 minutes). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars. 

Again, we like to create pulled venison with ours by heating it with some BBQ sauce. It will shred as you stir, getting the perfect texture. Add some coleslaw and rolls and you are set! 

Season the meat.
Fill the Jars.
Ready to can!
Perfection.

Pressure Canned Seasoned Venison

Fill your shelves with a pressure canned seasoned venison for quick meals throughout the year. Full of flavor and easy to create!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Course Main Course
Cuisine Canning
Servings 5 quarts

Equipment

Ingredients
  

  • 20 cups cubed venison stew meat (about 10 pounds)
  • ¼-½ cup seasoning mixture of minced garlic, minced onion, salt, and pepper see directions for additional information

Instructions
 

  • Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. Check the seal and center vent of your lid the canner. Set aside.
  • Create the seasoning mixture: 1 part pepper, 1 part dried minced garlic, 1 part dried minced onion, and 1-2 parts kosher salt (or canning salt).
  • Season prepared meat with seasoning mixture.
  • Stuff jars with raw seasoned meat, leaving 1 inch of head space.
  • Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight.
  • Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar).
  • Process quart jars for 90 minutes at 10 pounds. If your altitude is greater than 1000 feet, use 15 pounds. Follow the directions of your pressure canner or see the more detailed directions in the notes.

Notes

Pint jars can also be used. You will need two cups of meat per pint jar (four cups per quart jar). Pint jars process for 75 minutes. 
We keep the seasoning mixture on hand for all sorts of cooking: proteins, vegetables, potatoes, you name it. That’s what the directions give you “parts.” so you can mix up as much as you want! 
Detailed Directions
Place the lid on the canner and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft.
Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 75 minutes and quart jars for 90 minutes. Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars.
Keyword pressure canning, soup and stews, stew, venison, venison stew
Tried this recipe?Let us know how it was!

Looking for other venison recipes?

Check some of these out!

Jess2 Comments