Tag: preserving

Venison Breakfast Sausage

A few weekends ago, I was at my sissy’s house when her husband was making some venison breakfast sausage. Our family has been making Italian sausage inspired venison for a number of years, but I had never thought to season venison with breakfast sausage seasoning. I gave it a try, and WOW! It was so dang tasty and better than I expected, to be sure. He had purchased a seasoning mixture at a local smoke shop, but I was determined to do it myself. 

Luckily, the Mr shot a deer shortly thereafter, and we had fresh venison to grind (we do the processing all ourselves). I started looking at what seasonings go into breakfast sausage, settling on 

  • Fennel
  • Kosher Salt 
  • Thyme 
  • Sage
  • Pepper 
  • Red Pepper Flakes 

To give it a test, I took ¼ pound of ground meat and mixed it with ¼ teaspoon of the seasoning mix and ½ tablespoon of lard from a half of a pig we purchased last year. While the seasoning mix wasn’t perfect, I was impressed with how it turned out. As were my babies.

A little more tweaking went into the seasoning and we found a perfect mixture that everyone in our house loved. Before we knew it, the Mr and I put up 20 pounds worth of venison breakfast sausage in 1 pound packages, and I couldn’t be more excited to eat it throughout the year as well as share it with all of you! 

If you are ready to make your own sausage, keep reading! 

Your Ingredients for 10 pounds of Venison Breakfast Sausage

  • 10 pounds ground venison
  • 5 tablespoons fennel seed
  • 8 teaspoons salt
  • 5 teaspoons black pepper
  • 5 teaspoons dried thyme
  • 2 ½ teaspoons dried sage
  • 1 ¼ teaspoon red pepper flakes (or to taste) 
  • 1 cup lard, room temperature (preferably purchased from a meat market) 

Your Steps to Venison Breakfast Sausage

Combine the dried spices in a mason jar, cover with a lid, and shake until well mixed. Place the ground venison in a large, large metal bowl. Add approximately half the seasoning mix, sprinkling it evenly. Add half of the lard, adding it by about a half of a tablespoon at a time to help disperse it. Mix by hand until well combined. Add remaining seasoning mix and lard in a similar fashion and mix again. 

From here, you can package it in one pound packages in quart freezer bags to be frozen as bulk sausage. The Mr and I formed them into patties using a canning ring and an old lid and it worked perfectly. A regular mouth lid made a two ounce patty, so 8 patties (a typical package) comes out to be about a pound. How sweet is that? 

If you choose to go the patty route, I recommend lining a rimmed baking sheet with parchment or wax paper. Place the patties on the paper, possibly layering them as needed. Par-freeze the patties and once frozen, remove and place in freezer safe containers or bags in the amount you care to have them. 

Spices mixed and meat ground!
Mix it up! Gloves aren’t a bad idea.
Form the meat into patties if you’d like
Crazy how perfect they are!
Ready for the freezer.
But first we have to give them a try!

Venison Breakfast Sausage

A handful of spices and lard combine with fresh ground venison to make delicious venison breakfast sausage perfect for any morning!
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 0 minutes
Course Breakfast, Homesteading, Meal Prep
Cuisine American
Servings 10 pounds

Equipment

Ingredients
  

  • 10 pounds ground venison
  • 5 tablespoons fennel seed
  • 8 teaspoons salt
  • 5 teaspoons black pepper
  • 5 teaspoons dried thyme
  • 2 ½ teaspoons dried sage
  • 1 ¼ teaspoon red pepper flakes or to taste
  • 1 cup lard room temperature (preferably purchased from a meat market)

Instructions
 

  • Combine the dried spices in a mason jar, cover with a lid, and shake until well mixed. Place the ground venison in a large, large metal bowl.
  • Add approximately half the seasoning mix, sprinkling it evenly. Add half of the lard, adding it by about a half of a tablespoon at a time to help disperse it. Mix by hand until well combined. Add remaining seasoning mix and lard in a similar fashion and mix again.
  • From here, you can package it in one pound packages in quart freezer bags to be frozen as bulk sausage.
  • Alternatively, a regular mouth canning lid and ring make a perfect mold for forming 2 ounce patties.
  • If you choose to go the patty route, I recommend lining a rimmed baking sheet with parchment or wax paper. Place the patties on the paper, possibly layering them as needed. Par-freeze the patties and once frozen, remove and place in freezer safe containers or bags in the amount you care to have them.
Keyword Breakfast, breakfast sausage, Ground venison, homemade fries, homesteading, venison, venison breakfast sausage, venison recipe
Tried this recipe?Let us know how it was!

Looking for other great venison recipes?

These are a few of our favorites around our household! You can also check out my canning and preserving page for other ways to preserve your venison!

Jess2 Comments

Preserving and Freezing Green Beans

Each and every year, I plant at least two rows of beans. Always green, both bush and pole. Sometimes yellow wax beans (like this year!). Sometimes purple. We eat plenty of them fresh, right off of the bush, but I also have plenty that I need to preserve in some shape or form. I have a big kid who LOVES dilly beans, but I only do so many jars because let’s be honest, it’s kind of tedious. We also like to pressure can beans, but that takes a substantial amount of beans. When I only have a few pounds sitting in my refrigerator, I love preserving and freezing green beans. 

Freezing green beans is such a simple way to save the flavors of summer for the cooler winter months. I love that everyone in our house can help out with the task, from nipping the ends of the beans, to trimming them to size, to blanching. It truly doesn’t take too much time and is easy as can be! (Want to learn more about preserving? Check out the National Center for Home Preservation for tons of information! 

tools of the Trade 

There are a few tools I would recommend, although not totally necessary (for most things, you can make do, but these tools will make it much easier!): 

When preparing to process beans, I collect over a few days of harvesting. Maybe you don’t have a garden, but you love the farmer’s market. Totally fine (I supplement from time to time, for sure!). My family has found that one pound of beans is a perfect amount for our family of four good eaters. We are a veggie loving family, so you can gauge from that. 

Time to Process!

Beginning with washed beans, nip both ends of the beans. From here, cut each bean into 2-3 inch pieces. Using a food scale, measure batches of beans in the size you think would best suit your household for a meal (our family does 16 ounce packages). Set each batch aside in a bowl or other container. I have prepared as many as 4 batches of beans at a time. 

Find a large kettle that your metal colander will fit inside of. Fill the kettle with water and bring to a boil. Place your first batch of beans in the colander and place into the boiling water for 3 minutes. 

While the beans are in the boiling water, prepare a cold water or ice bath for the beans. I do this by filling a large bowl with cold, cold water and placing another colander in it. Immediately after the beans are done boiling, remove from the kettle and pour them from the metal colander to colander in the cold water bath. Cool for an additional 3 minutes. Repeat this process with additional batches of beans. 

Freezing Green Beans

Once the beans have cooled, remove the colander from the water bath and allow it to drain well. You can even dry them a bit with a clean towel. From here, spread blanched beans on a parchment paper lined baking sheet. You can freeze an additional batch on top of the first by placing another sheet of parchment on top of the first batch. 

From here, place the beans in the freezer, preferably a chest or stand up freezer, if available. Allow to freeze until solid, generally a few hours, but I have left them overnight. Once frozen, transfer from your baking sheet to freezer safe containers or bags. I prefer to use my Food Saver Vacuum Sealer, but have also used simple quart freezer bags as well. 

When you are ready to use your green beans, cook them the way you would cook any frozen vegetable. We especially like to steam them in our microwave! 

Measure them out!
Boil them up!
Cool them down!
Dry and prep to freeze!
Maximize effort: Double it up!
Label and Freeze!

Preserving and Freezing Green Beans

Freezing Green Beans: An abundance of beans in the garden or from the farmer’s market can be frozen easily to enjoy all year long!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Freeze Time 3 hours
Course Side Dish
Cuisine Homesteading, Preserving
Servings 4

Equipment

Ingredients
  

  • green, snap, or wax beans

Instructions
 

  • Beginning with washed beans, nip the ends of each end. From here, cut each bean into 1-2 inch pieces. Using a food scale, measure batches of beans in the size you think would best suit your household for a meal. Set each batch aside in a bowl or other container.
  • Find a large kettle that your metal colander will fit inside of. Fill the kettle with water and bring to a boil. Place your first batch of beans in the colander and place into the boiling water for 3 minutes.
  • While the beans are in the boiling water, prepare a cold water or ice bath for the beans. I do this by filling a large bowl with cold, cold water and placing another colander in it. Immediately after the beans are done boiling, remove from the kettle and pour them from the metal colander to colander in the cold water bath. Cool for an additional 3 minutes. Repeat this process with additional batches of beans.
  • Once the beans have cooled, remove the colander from the water bath and allow it to drain well. You can dry them a bit with a clean towel. Spread blanched beans on a parchment paper lined baking sheet. You can freeze an additional batch on top of the first by placing another sheet of parchment on top of the first batch.
  • Place the beans in the freezer, preferably a chest or stand up freezer, if available. Allow to freeze until solid, generally a few hours. Once frozen, transfer from your baking sheet to freezer safe containers or bags.
  • When you are ready to use your green beans, cook them the way you would cook any frozen vegetable. We especially like to steam them in our microwave!
Keyword beans, food preservation, freezing, freezing beans, green beans, meal prep, preserving, wax beans
Tried this recipe?Let us know how it was!

Looking for other ways to preserve your beans?

Check out the recipes below or head to my canning and preserving page!

JessLeave a comment

Raspberry Salsa

Stop whatever you’re doing right now, and gather the ingredients for this Raspberry Salsa and get ready to prepare it! 

Okay, that was a bit demanding and strongly worded, but I am telling you, that’s what you’ll want to do once you see the recipe. 

Each year, I travel to Door County, Wisconsin, for a weeklong vacation with my dad’s side of the family. If you aren’t from Wisconsin, there’s a chance you’ve not heard of Door County. It’s been described as the Martha’s Vineyard of the Midwest. Just lovely, quaint, and full of so much to do. 

The county itself has five state parks within it and provides a perfect climate for orchards, most notably cherry trees. It is full of wineries, fun shops, and culinary delights. Once such delight is cherry and raspberry salsa that can be found at many wineries and roadside stands. And my goodness, I LOVE it. 

There’s something about slightly sweet, slightly spicy pairings that are just so dang good. And if you’ve been around Jess in the Kitchen much, you know that I have an abundance of raspberries; it seems I should try to make some salsa from them, right? 

The problem?

There really aren’t raspberry salsa recipes out there. If I did find one, it wasn’t written for canning. That is what I wanted to do. So research started, acidity levels of fruits checked, and a recipe was born using the ideas from a peach salsa recipe. And it’s just so good. I can’t wait for you to give it a try! And if you aren’t a canner, simply half the recipe (this will result in about three cups of salsa rather than six) and eat it fresh! 

My Canning Story 

I do want to share that I did not grow up in a canning household. I learned about ten years ago, as soon as we bought our home and started our first garden. And while I had some support from my mother in law (thank you so much!), I learned SO MUCH from reading. If you are a first generation canner like I was, let me share some of my favorite resources: 

Ball Complete Book of Home Canning: This book gives you a good idea of all the basics from the people who know canning forwards and backwards. I love that I can dig in and get just what I need. 

Not Your Mama’s Canning Book: Modern Canned Goods and What to Make with Them: This book is SO FUN. It has some out of the ordinary recipes. We especially love the tomato soup and seasoned black bean recipes. 

And finally, the National Center for Home Food Preservation has all the information you need for all sorts of food preservation, not just canning. I reference it often! 

But enough about resources, you want to make raspberry salsa, right? (But seriously, I am going to give you the basics. If you are a newbie (Yay!), head to any of those resources for more detailed information)

Your Ingredients for raspberry salsa

For approximately 6 half-pints, gather: 

  • 6 cups red raspberries 
  • 1 medium sweet pepper (green, red, orange, yellow, any will work), diced
  • 4-5 jalapeños, finely diced (remember to wear gloves!)
  • ½ cup loosely packed cilantro, chopped
  • 1 medium red onion, diced 
  • ½ cup vinegar, 5% acidity
  • ½ teaspoon salt 
  • 1 clove garlic, minced
  • ½ teaspoon cayenne pepper
  • 2 tablespoons sugar 

The Prep Work

Fill the canning kettle with enough water that the jars will be covered by at least 2 inches of water. More is better in this case so over estimate. Begin to heat over high heat. Place the canning rack so that it is hooked over the side of the canner and put clean jars on it to keep them warm. Note: You don’t have to keep the jars in the rack, although it is helpful to keep them warm. You want the jars warm to prevent breaking when they are being filled. 

Set the clean rings aside. I like to simmer my lids on low low heat in a small saucepan. Not necessary, but I like to think it helps them seal better. 

The raspberry Salsa Making

If you have not already done so, dice, measure out, and combine all the ingredients in a shallow, wide kettle. Smash the fruit with a potato masher or with a fermentation tamper. (I LOVE the tamper and honestly have never fermented anything. It works great for smashing berries). Begin to heat over medium-high heat, stirring often. I like to smash the berries more as they are cooking down. Bring the salsa to a boil and then simmer for five minutes, to thicken just a bit. 

Once the salsa has thicken, remove from heat. Ladle into prepared jars, leaving ½ inch head space. Wipe rims of the jars with a damp, clean cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 15 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours. Sealed jars are self stable. If any jar doesn’t seal, simply place it right in the refrigerator. 

Note: You can skip the processing step all together if you feel more comfortable. If you do so, the salsa will need to be stored in the refrigerator. The process of water bath canning creates a self-stable salsa. That is, a salsa that can be stored on the shelf. 

Color
And more color!
Look at it!
Prep for canning.
Canned up!
Served up!

Raspberry Salsa

This raspberry salsa has the sweet taste of summer in the berries and cilantro paired with the spicy kick from jalapeños. A taste sensation you’re sure to love!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Snacks
Cuisine Canning
Servings 6 1/2 pint jars

Equipment

Ingredients
  

  • 6 cups red raspberries
  • 1 medium sweet pepper green, red, orange, yellow, any will work, diced
  • 4-5 jalapeños finely diced (remember to wear gloves!)
  • ½ cup loosely packed cilantro chopped
  • 1 medium red onion diced
  • ½ cup vinegar 5% acidity
  • ½ teaspoon salt
  • 1 clove garlic minced
  • ½ teaspoon cayenne pepper
  • 2 tablespoons sugar

Instructions
 

  • Fill the canning kettle with enough water that the jars will be covered by at least 2 inches of water. More is better in this case so over estimate. Begin to heat over high heat. Place the canning rack so that it is hooked over the side of the canner and put clean jars on it to keep them warm. Note: You don’t have to keep the jars in the rack, although it is helpful to keep them warm. You want the jars warm to prevent breaking when they are being filled.
  • Set the clean rings aside. I like to simmer my lids on low low heat in a small saucepan. Not necessary, but I like to think it helps them seal better.
  • If you have not already done so, dice, measure out, and combine all the ingredients in a shallow, wide kettle. Smash the fruit with a potato masher or with a fermentation tamper.
  • Begin to heat over medium-high heat, stirring often. I like to smash the berries more as they are cooking down. Bring the salsa to a boil and then simmer for five minutes, to thicken just a bit.
  • Once the salsa has thickened, remove from heat. Ladle into prepared jars, leaving ½ inch head space.
  • Wipe rims of the jars with a damp, clean cloth, add lids and rings, tightening to fingertip tight.
  • Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 15 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from the canner, placing them on the counter. Listen for the ping of the lids over the next 12 hours. Sealed jars are self stable. If any jar doesn’t seal, simply place it right in the refrigerator.

Notes

You can skip the processing step all together if you feel more comfortable. If you do so, the salsa will need to be stored in the refrigerator. The process of water bath canning creates a self-stable salsa. That is, a salsa that can be stored on the shelf.
Keyword black raspberry, Canning, raspberries, raspberry salsa, salsa, salsa recipe, Waterbath Canning
Tried this recipe?Let us know how it was!

Looking for other ways to use up those raspberries?

Be sure to check out my canning and preserving page for all sorts of inspiration. Or perhaps I can recommend a few of my favorites below?

JessLeave a comment

Cherry Raspberry Gooseberry Jam

Last year, I had a hodgepodge of berries left after making jams, sorbets, and the like. Specifically, I had some sour cherries, red raspberries, and gooseberries. Of course, there wasn’t enough of any of them to make a full batch of jam, but together, I did! I didn’t take any pictures and hardly wrote anything down because it was really an experiment of sorts. But then, I gave one lick of the kettle when I was finished and wow! That Cherry Raspberry Gooseberry Jam was out of this world! I declared it the best I had ever made. Of course, it was just a couple jars, but that’s okay!

Then, earlier this year, I asked the Mr to make me a peanut butter and jelly sandwich for lunch. He had to open a new jar of jam, but I never saw what he picked. I took one bite of the sandwich and immediately thought, “Whatever jam this is, it’s the best stuff I have ever made!” 

Once I got home and looked in the fridge and saw it was cherry raspberry gooseberry jam. I knew I HAD to redo that recipe and share it with you all because, dang it, it’s awesome. The flavor is top notch (The Mr says, “There’s a lot going on in that jam…”) and you just need a few simple ingredients: the fruit, sugar, and lemon juice. You see, gooseberries have natural pectin so you don’t need to add any commercial pectin, which I always love. 

My Canning Story 

I do want to share that I did not grow up in a canning household. I learned about ten years ago, as soon as we bought our home and started our first garden. And while I had some support from my mother in law (thank you so much!), I learned SO MUCH from reading. If you are a first generation canner like I was, let me share some of my favorite resources: 

Ball Complete Book of Home Canning: This book gives you a good idea of all the basics from the people who know canning forwards and backwards. I love that I can dig in and get just what I need. 

Not Your Mama’s Canning Book: Modern Canned Goods and What to Make with Them: This book is SO FUN. It has some out of the ordinary recipes. We especially love the tomato soup and seasoned black bean recipes. 

And finally, the National Center for Home Food Preservation has all the information you need for all sorts of food preservation, not just canning. I reference it often! 

But enough about resources, you want to can right? (But seriously, I am going to give you the basics. If you are a newbie (Yay!), head to any of those resources for more detailed information)

Your Ingredients

For approximately 6 half-pints, gather: 

  • 3 cups red raspberries
  • 3 cups gooseberries, cleaned
  • 3 cups sour cherries, pitted
  • 4 ½  cups sugar 
  • ¼ cup lemon juice 

(Yes, that’s it! No, you can’t change out the sugar for a different sweetener. Canning is finicky like that)

The Prep Work

Fill the canning kettle with enough water that the jars will be covered by at least 2 inches of water. More is better in this case so over estimate. Begin to heat over high heat. Place the canning rack so that it is hooked over the side of the canner and put clean jars on it to keep them warm. Note: You don’t have to keep the jars in the rack, although it is helpful to keep them warm. You want the jars warm to prevent breaking when they are being filled. 

Set the clean rings aside. I like to simmer my lids on low low heat in a small saucepan. Not necessary, but I like to think it helps them seal better. 

If you have not already done so, measure out the sugar and the berries. 

The Cherry Raspberry Gooseberry Jam Making

In a large, preferably shallow kettle, smash the fruit with a potato masher. Stir in the sugar and lemon juice. Begin to heat over medium-high heat, stirring often. I like to smash the berries more as they are cooking down. 

Your end goal is to reach the gelling point. There are lots of tests for this, but I prefer the temperature test. If you are at sea level, the gelling point is at 220 degrees. For every 1000 feet of elevation, you subtract 2 degrees. For me, the gelling point is 218 degrees. Don’t have a decent food thermometer? Check out the National Center for Home Preservation website for other ways of testing for the gelling point. 

It takes longer to reach the gelling point than I think it should. It also goes from needing 3 degrees to reaching the gelling point fast. You can get complacent while you are waiting and suddenly hit the temperature, so I am trying to warn you 🙂 

You’ve hit the Gelling POint

Once the jam has reached the gelling point, remove from heat. Ladle into prepared jars, leaving ½ inch head space. Wipe rims of the jars with a damp, clean cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 15 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours. Sealed jars are self stable. If any jar doesn’t seal, simply place it right in the refrigerator. You’ve got yourself delicious Cherry Raspberry Gooseberry Jam.

Note: You can skip the processing step all together if you feel more comfortable. If you do so, the jam will need to be stored in the refrigerator. The process of water bath canning creates a self-stable jam. That is, a jam that can be stored on the shelf.

Cherry Raspberry Gooseberry
Beautiful berries!
Smash them down.
Cook them up!
Ladle the Cherry Raspberry Gooseberry Jam in
Ladle it in.
Cherry Raspberry Gooseberry Jam
Sweet goodness!
Cherry Raspberry Gooseberry Jam on Toast
Yum! Let’s eat!

Tools of the Trade

There are some tools I love for canning! Of course, you need a canner. And the tools, while not necessary, are SUPER helpful as you prepare the jam. Finally, I always work on wooden cutting boards. The board I put the jars while I ladle it in becomes the resting spot for my jam after I have pulled it from the canner.

Cherry Raspberry Gooseberry Jam on Toast

Cherry Raspberry Gooseberry Jam

Summer in a jar! This cherry raspberry gooseberry jam pops with color and flavor that is sure to become a favorite!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Course Breakfast
Cuisine Canning
Servings 6 1/2 pint jars

Equipment

Ingredients
  

  • 3 cups red raspberries
  • 3 cups sour cherries, pitted
  • 3 cups gooseberries, cleaned
  • 4 ½ cups sugar
  • ¼ cup lemon juice

Instructions
 

  • If you have not done so, measure out berries and sugar.
  • Wash and sanitize 6 ½ pint jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water.
  • In a large, shallow kettle, smash berries with a potato masher. Stir in sugar and lemon juice. Begin to heat over medium-high heat, stirring often. Smash more as they are cooking down.
  • Heat to 8 degrees above the boiling point of water. If you are at sea level, the gelling point is at 220 degrees. For every 1000 feet of elevation, you subtract 2 degrees.
  • Once the jam has reached the gelling point, remove from heat. Ladle into prepared jars, leaving ½ inch head space. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 10 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner and allow to rest for 12 hours before storing.

Notes

You can skip the processing step all together if you feel more comfortable. If you do so, the jam will need to be stored in the refrigerator. The process of water bath canning creates a self-stable jam. That is, a jam that can be stored on the shelf.
Keyword cherries, cherry jam, gooseberries, gooseberry jam, Jam, Jam Recipes, Jellies and Jams, raspberries, raspberry jam
Tried this recipe?Let us know how it was!

Cherry Raspberry Gooseberry jam not enough?

Check out some of the recipes below!

JessLeave a comment

Raspberry Peach Sauce

I know, I know. Making raspberry peach sauce sounds like baby food. That’s what people tell me, anyway. But I counter that with, “What do you call applesauce?” And then they shrug. But I win and I have them try it and they don’t care what you call it…it’s darn good. 

The idea of peach sauce was born out of my hatred of blanching and peeling tomatoes, peaches, and the like. Honestly, I don’t have an issue with blanching beans for freezing. But the extra step of peeling? NO THANK YOU. They stay on when I make tomato sauce and it turns out just fine. So why not give it a try with peaches? And let me tell you, it works! 

Most years, I simply wash, quarter, cook down, blend, can. This year, I added an extra layer of adding frozen raspberries from my garden to combine the flavors. Oh my. It was definitely an addition worthwhile and it was determined that I needed to share this raspberry peach sauce.

Enough talking, right? Let’s start creating peach sauce (and maybe raspberries? You get to decide!). Before you do though, you have to make a decision…are you going to can it or freeze it? (More on this later!)

Your Ingredients

  • 1 ½ cups water
  • 20-25 peaches, washed well 
  • 1-3 cups frozen raspberries (optional) 
  • ½-1 cup sugar, if desired
  • Fruit fresh, if freezing

Prepping the Raspberry Peach Sauce

Wash your peaches well. Halve, pit, and quarter the peaches. Place in a large kettle with water. Begin to cook over medium heat, smashing periodically using a potato masher. As the peaches cook down, stir and mash. When the peaches have softened significantly, use an immersion blender or food mill to break down the peaches to a sauce. If you prefer to add raspberries, add 2-3 cups of frozen raspberries. Cook an additional 3-4 minutes and then blend again. Test the fruit at this point for sweetness. Add sugar by the ¼ cup, until desired sweetness is found. 

Peaches
Washed and ready!
Just starting to break down
Cooked down peaches
Getting soft!
Raspberries and Peaches
The color contrast though.
Blend it one more time!
Canned peach sauce
Into the canner they go!
Delicious!

Canning Your Raspberry Peach Sauce?

If you want to water bath can it, you have some prep.  When your sauce is almost ready begin to prepare your water bath canner and jars if you plan on processing them. 

Wash and sanitize jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water. 

Bring peach sauce to a boil. Once you have reached a boil ladle into prepared jars, leaving ½ inch head space, maintaining the boil on the kettle as you go. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process pint jars 20 minutes and quart jars 25 minutes (adjusting for altitude). Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours. Sealed jars are self stable. If any jar doesn’t seal, simply place it right in the refrigerator. 

Freezing it? 

Once your sauce has reached a boil, allow to cool for an hour, stirring periodically. Ladel into freezer safe containers, leaving ½ inch head space. Cover, label, and freeze. Additionally, you can treat with fruit fresh to keep from browning. Add ¾ teaspoon per cup of fruit. 

Looking for more information about canning? I highly recommend checking out the National Center for Home Preservation for information at your fingertips!

Raspberry Peach Sauce

Fresh ripe peaches and frozen raspberries create this delicious and unique raspberry peach sauce for summer flavors all year long!
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine Canning, Homesteading, Preserving
Servings 6 quarts

Equipment

Ingredients
  

  • 1 ½ cups water
  • 20-25 peaches washed well
  • 1-3 cups frozen raspberries optional
  • Fruit fresh if freezing
  • ½-1 cup sugar if desired

Instructions
 

  • Wash your peaches well. Halve, pit, and quarter the peaches. Place in a large kettle with the water.
  • Begin to cook over medium heat, smashing periodically using a potato masher. As the peaches cook down, stir and mash.
  • When the peaches have softened significantly, use an immersion blender or food mill to break down the peaches to a sauce.
  • If you prefer to add raspberries, add 2-3 cups of frozen raspberries.
  • Cook an additional 3-4 minutes and then blend again.
  • Test the fruit at this point for sweetness. Add sugar by the ¼ cup, until desired sweetness is found.
  • Wash and sanitize six quart jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water.
  • Bring peach sauce to a boil. Once you have reached a boil ladle into prepared jars, leaving ½ inch head space, maintaining the boil on the kettle as you go.
  • Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight.
  • Place in the canner, increasing the heat to high. Once the canner reaches a boil, process pint jars 20 minutes and quart jars 25 minutes (adjusting for altitude).
  • Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours.

Notes

Freezing it?
Once your sauce has reached a boil, allow to cool for an hour, stirring periodically. Ladel into freezer safe containers, leaving ½ inch head space. Cover, label, and freeze. Additionally, you can treat with fruit fresh to keep from browning. Add ¾ teaspoon per cup of fruit.
Keyword applesauce, canned peaches, peach sauce, peaches, raspberries, raspberry peach, Waterbath Canning
Tried this recipe?Let us know how it was!

Looking for more delicious fruit recipes?

Check out my canning and preserving page! Or maybe you can find something you like below!

Jess1 Comment

Pressure Canned Green Beans

It’s nearing the end of the garden season, which means I am spending a lot of time taking the last fruits and vegetables and processing them, whether it be frozen, pressure canned, water bath canned, or just enjoyed fresh. I have planted pole beans for the last few years, which I have grown to love. They are active late in the season but just grow so beautifully. My favorite way to preserve them is to create pressure canned green beans when I am able. 

Pressure canning the green beans requires me to be patient and collect them over a few days. Pressure canning also asks you to be around the house for a few hours; but to eat homegrown vegetables well into the winter? Totally worth the work. 

When reading recipes about pressure canned green beans, you’ll see recommendations to possibly add salt. I caution you to hold out until you are cooking them for dinner. We made that mistake a few years ago, and when we opened them, they were just too salty. There’s no fixing that. I have added dried minced garlic from time to time, but my favorite is to go raw pack without any seasoning. 

Tools of the Trade for Pressure Canned Green Beans

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, I highly recommend checking out the National Center for Home Preservation. It has great information that’s easy to follow. 

Your Steps to Pressure Canned Green Beans

The Prep

Begin by cleaning and preparing your beans.  Wash, nip the ends, and then trim to 1-2 inch pieces. You’ll need about 1 pound of beans per pint jar or 2 pounds of beans per quart jar. For reference, my family of four eats about 80% of a quart jar at a meal, sometimes all of it (I love having veggie eaters at my house!). 

Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. I like to heat my lids in water on a very low heat on the stove. Check the seal and center vent of your lid of the canner. Set aside. 

Bring a pot of water to a boil. You will want enough to cover the beans in the jars, so too much is better than not enough. Reduce to a simmer, but keep hot. 

Meanwhile, pack the raw beans as tightly as possible. I like to fill, then hold my hand over the top and shake them to get them compressed. Leave 1 inch head space. If you would like to add salt, do ½ teaspoon per quart jar. Ladle the hot water over the means, leaving 1 inch head space. 

The Pressure Canning 

Remove the air bubbles and clean the jar rim with a damp, clean cloth. Center the lid and then the ring, adjusting 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, but check the directions of yours). 

Place the lid on the canner, turn to the locked position, 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 20 minutes and quart jars for 25 minutes. If you have a mixture of pint and quart jars, you need to go for the longer time. 

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. 

Find a friend to get it down quicker!
Move into the jars.
Into the pressure canner!
Let’s go!
Beautiful jars for the rest of the year!

Pressure Canned Green Beans

Filling your shelves with canned and preserved produce you grew is special. These pressure canned green beans is a great place to start!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Course Side Dish
Cuisine Canning, Perserving
Servings 5 quarts

Equipment

Ingredients
  

  • 10 pounds green beans washed and trimmed (2 pounds per quart)
  • 2 ½ teaspoon salt optional

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.
  • If you have not done so already, cut cleaned beans into 2 inch pieces.
  • Fill jars with prepared beans, 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 25 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 2 cups of beans per jar. Pints are processed for 20 minutes. 
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 20 minutes and quart jars for 25 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 beans, green beans, low acid foods, pressure canning
Tried this recipe?Let us know how it was!

Looking for more inspiration?

A great place to look is my canning and preserving page. But if you want some specific recipes, you can check them out below!

Jess1 Comment

Wild Plum Jam

This season, I have become obsessed with searching for wild plums. I don’t know if it has been a good season for them (Apparently they don’t like rain at all in June and July? Ha!) or if I just hadn’t noticed them before, but I have suddenly become aware of an abundance of wild plum trees throughout the area in Wisconsin. And if you know me, when I see wild edibles, I harvest (free food!) And if it is fruit, I will be making jam out of it. In this case, wild plum jam. 

I keep asking the Mr. why people don’t eat them, and he said that they likely don’t know to identify them. From afar, he thinks that many assume they are crab apples and think crab apples aren’t good (not true, by the way!). Boy, if that’s the case, they sure are wrong. They are sweet and delicious and plentiful! You can learn more about identifying wild plums (American Plums) here.

I had to start making jam quick. And I hope you do too, but I do want to share that I did not grow up in a canning household. I learned about ten years ago, as soon as we bought our home and started our first garden. And while I had some support of my mother in law (thank you so much!), I learned SO MUCH from reading. If you are a first generation canner like I was, let me share some of my favorite resources.

My Favorite Resources

Ball Complete Book of Home Canning: This book gives you a good idea of all the basics from the people who know canning forwards and backwards. I love that I can dig in and get just what I need. 

Not Your Mama’s Canning Book: Modern Canned Goods and What to Make with Them: This book is SO FUN. It has some out of the ordinary recipes. We especially love the tomato soup and seasoned black bean recipes. 

Can It and Ferment It: More Than 75 Small Batch Canning and Fermentation Recipes for the Whole Year: I dig the simplicity of this book. It is also by what I would consider to be a local author, which is doubly cool. Small batch is great for anyone just giving canning a try! 

And finally, the National Center for Home Food Preservation has all the information you need for all sorts of food preservation, not just canning. I reference it often! 

But enough about resources, you want to can right? (But seriously, I am going to give you the basics. If you are a newbie (Yay!), head to any of those resources for more detailed information)

Your Wild Plum Jam Ingredients

For approximately a half pint, you’ll need

  • 1 cup rinsed and pitted plums, halved or quartered
  • ½ cup sugar 
  • ½ tablespoon lemon juice 

I say approximately because let’s be honest, it isn’t perfect. You might get one 1/2 pint for every cup of fruit, but it might be a little less. I always prepare as many jars as I have cups of fruit and go from there.

Yes, that’s it! No, you can’t change out the sugar for a different sweetener using this recipe. Canning is finicky like that. I like to do at least 5 cups of plums but have done up to 8 cups.

The Prep Work

Fill the canning kettle with enough water that the jars will be covered by at least 2 inches of water. More is better in this case so overestimate. Begin to heat over high heat. Place the canning rack so that it is hooked over the side of the canner and put clean jars on it to keep them warm. 

Set the clean rings aside. I like to simmer my lids on low low heat in a small saucepan. Not necessary, but I like to think it helps them seal better. 

If you have not already done so, measure out the sugar and the plums. 

The Wild Plum Jam Making

In a large, preferably shallow kettle, smash the plums with a potato masher. I actually love to use my fermentation packer to crush fruit in jams. Stir in the sugar and lemon juice. Begin to heat over medium-high heat, stirring often. I like to smash more as they are cooking down. After they haven’t softened (about 10 minutes), puree the plums using an immersion/stick blender. What’s cool about this step is you can decide how much or how little you want to break down the plums. Then keep cooking and stirring. 

Your end goal is to reach the gelling point. There are lots of tests for this, but I prefer the temperature test. If you are at sea level, the gelling point is 220 degrees. For every 1000 feet of elevation, you subtract 2 degrees. For me, the gelling point is 218 degrees. Don’t have a decent food thermometer? Check out the National Center for Home Preservation website for other ways of testing for the gelling point. 

It takes longer to reach the gelling point than I think it should. It also goes from needing 3 degrees to reaching the gelling point fast. You can get complacent while you are waiting and suddenly hit the temperature, so I am trying to warn you 🙂 

Halve and pit. Get a helper to make time fly by!
I love the color!
Once we’ve started cooking. Sugar and lemon juice added.

Time to Can it!

Once the wild plum jam has reached the gelling point, remove it from the heat. Ladle into prepared jars, leaving ½ inch head space. Wipe the rims of the jars with a damp, clean cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 15 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours. Sealed jars are self stable. If any jar doesn’t seal, simply place it right in the refrigerator. It is recommended that you store jars with the rings off or very loose. I very between the two.

Note: You can skip the processing step all together if you feel more comfortable. If you do so, the jam will need to be stored in the refrigerator. The process of water bath canning creates a self-stable jam. That is, a jam that can be stored on the shelf. 

Cooked down wild plums
Blended and beautiful!
Canning process
A wooden cutting board is a must when canning.
finished wild plum jam
Isn’t it beautiful?!
finished wild plum jam

Wild Plum Jam

American Plums are abundant and can be foraged to make this beautiful three ingredient plum jam!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Course Breakfast
Cuisine Canning
Servings 12 per jar

Equipment

Ingredients
  

Per 1/2 pint jar (approximately), you will need:

  • 1 cup halved and pitted wild plums
  • ½ cup sugar
  • ½ tablespoon lemon juice

Instructions
 

  • If you have not done so, clean and measure out the wild plums. For each cup of plums, measure out 1/2 cup of sugar and 1/2 tablespoon lemon juice. Set aside.
  • Wash and sanitize the same amount of pint jars as cups of cleaned plums. Wash and clean rings and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water.
  • In a large, shallow kettle, smash plums with a potato masher. Stir in sugar. Begin to heat over medium-high heat, stirring often. Smash more as they are cooking down.
  • After approximately 10 minutes, blend jam mixture with an immersion blend to desired texture.
  • Heat to 8 degrees above the boiling point of water. If you are at sea level, the gelling point is at 220 degrees. For every 1000 feet of elevation, you subtract 2 degrees.
  • Once the jam has reached the gelling point, remove from heat. Ladle into prepared jars, leaving ½ inch head space. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 10 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner and allow to rest for 12 hours before storing.

Notes

You can skip the processing step all together if you feel more comfortable. If you do so, the jam will need to be stored in the refrigerator. The process of water bath canning creates a self-stable jam. That is, a jam that can be stored on the shelf.
If you do not have a digital food thermometer, there are other ways to test the gelling point. Check out the National Center for Home Food Preservation for more information! 
Keyword Canning, Foraging, Jam, Jam Recipes, Jellies and Jams, plum jam, preserving, wild plums
Tried this recipe?Let us know how it was!

Looking for other canning recipes?

You can check out my canning and perserving page or see if any of these fun recipes speak to you!

JessLeave a comment

Pressure Canned Carnitas Inspired Venison

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

Pressure Canned Seasoned Venison

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
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Homemade Applesauce: Slow Cooker Style

Growing up, I don’t remember either of my parents making homemade applesauce. That isn’t to say they didn’t do it, but I certainly have no memory of it. It wasn’t until I was almost entirely through college that I even realized canning and preserving food was something commonplace. I didn’t start my own journey with homegrown and preserved food until late into my twenties, after my son was born. 

After we purchased our home in 2009, we immediately set to work to plant a garden and get trees started for our own mini orchard. At that point, I still had no idea where my future in home preservation was headed. My in-laws are avid canners and freezers of food they produce in their garden. I don’t know if it was a push by my husband or a curiosity of mine, but I became interested. Slowly, I started by canning pickles and jams. Then tomato sauce. Then my in-laws brought me bushels of apples from their own orchard (ours are JUST starting to produce enough to preserve them. For now, we eat ours and preserve gifted apples). I became interested in making homemade applesauce. Then apple jelly and apple pie filling. 

Now, I’ve learned that preserving homemade applesauce doesn’t have to look like canning it (although I like to do a little of both). It can look like freezing it, which is a little less daunting for many. And while I love a low simmer on the stove, a slow cooker does the trick and takes the pressure off of worrying if it’s going to burn. Big win, right? 

So if you’re ready, I am excited to share my homemade applesauce recipe for freezing. 

Your Ingredients for HOmemade AppleSauce

  • 8-9 pounds of apples (between 27-36 apples)
  • 2-3 cinnamon sticks (optional) 
  • 1 cup of water 

Note: I never add sugar. Apples are sweet enough on their own that I don’t think you need it. If you want to add sugar, I recommend starting low, say, ½ cup. You can add it later, but you can’t unsweeten applesauce after you add it. 

Directions for Slow cooker Applesauce

Gather a bowl and a 7-8 quart slow cooker. Peel, core, and slice your apples. Place the scraps in the bowl for Apple Scrap Jelly (yes, you didn’t know you were also making jelly, but here you are, getting ready to!). Set aside (or compost them if you must.) 

Place the sliced apples in the slow cooker. Add cinnamon sticks and water. Set on high for 3-4 hours. Every 30 minutes or so, stir and mash a bit with a potato masher or pastry cutter to break down the apples. Cook until apples are soft. 

Remove the cinnamon sticks. Now, you have a decision to make: chunky or smooth? 

Chunky Applesauce? Continue to mash with the potato masher until you like the texture. 

Smooth Applesauce? Hit it with an immersion blender until you get the texture you love. 

Allow to cool for approximately an hour. Ladle cooled applesauce into freezer safe containers (I love these container from Arrow). Label and store in the freezer. My mom likes to ladle her applesauce into freezer bags. She likes that they lay flat in the freezer. You do you. (Yes, I know I started by saying my mom didn’t preserve food. She does now. Maybe I inspired her?) 

This recipe should result in about 6 pints of applesauce. 

Fresh, beautiful apples
Cooked down and mashed.
Blended with that immersion blender!
Freezer bags work great!
But so do containers…
Or sometimes you just have to eat it right away!

Tools of the Trade

In my post, I talk about my immersion blender (a favorite tool of mine!), my Arrow freezer containers (a go to for apples, portioned leftovers, apple pie filling, and so much more!), and I love my Crock pot. I mean, you can’t go wrong!

Slow Cooker Applesauce

Apple season equals time for homemade applesauce! Get out the slow cooker and some freezer safe containers and get set to create!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Course Side Dish
Cuisine Preserving
Servings 6 pints

Equipment

Ingredients
  

  • 8-9 pounds of apples between 27-36 apples
  • 2-3 cinnamon sticks optional
  • 1 cup of water

Instructions
 

  • Peel, core, and slice your apples. Place in the slow cooker.
  • Add cinnamon sticks and water. Set on high for 3-4 hours.
  • Every 30 minutes or so, stir and mash a bit with a potato masher or pastry cutter to break down the apples. Cook until apples are soft.
  • Remove the cinnamon sticks.
  • If you prefer chunky applesauce, continue to mash with the potato masher until preferred texture. If you prefer smooth applesauce, blend with an immersion blender.
  • Allow to cool for approximately an hour. Ladle cooled applesauce into freezer safe containers. Label and freeze.

Notes

I never add sugar. Apples are sweet enough on their own that I don’t think you need it. If you want to add sugar, I recommend starting low, say, ½ cup. You can add it later, but you can’t unsweeten applesauce after you add it.
Keyword apple and cinnamon, apples, applesauce, freezer meals, preserving
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