phyllis mcdaniel Recipe

By phyllis mcdaniel pjcrafty

Prep Time:
Cook Time:

my husband being the avid hunter that he is, when my freezer was full to the brim, i had to do something with this deer, or lose it. wrong, didn't want that to happen, so, we took up canning it. it's great to already have your meat cooked ahead of time for stews, chili's, or just eat right out of the jar. my granddaughter takes it right out of the jar, and puts A-1 sauce, loves it.


wide mouth canning jars/lids/rings
2 tsp
salt (to each quart)

Directions Step-By-Step

after processing deer (skinning, and deboning) wait about 6 hours. wipe meat with damp cloth; do not wash, this removes any loose hair. cut meat in sizes suitable for serving. pack raw meat loosely to within 1/2" of jar top. add 2 tsp. salt to each quart. (NO WATER IS ADDED TO MEAT) partially seal jars, just screw the lid on like you would returning a jar of jelly to the fridge, process 3 hours in hot water bath, or, for 60 minutes in pressure cooker at 15 lbs. pressure. remove from canner, seal lids tightly at this point. i turn mine upside down on several layers of old towels, on the floor, somewhere out of line of traffic.let cool there at least 24 hours.

About this Recipe

Other Tag: Healthy

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Peggi Anne Tebben cookiequeen
Aug 24, 2013
:) Thank you Phyllis.
phyllis mcdaniel pjcrafty
Aug 19, 2013
peggi, I found out the one doing all of this, has never canned deer meat, I follow this tried and true recipe for years, always to great success. still alive and kicking, how about you? yes, overcooking can result in tough and stringy meat. will continue with my recipe that I have been following for years, if other people want to change it, that's their choice.
Peggi Anne Tebben cookiequeen
Aug 16, 2013
Phyllis, my recipes are being attacked by the canning police too. Works for me, so I'm doing it. :)
Sheila from Briarwoods Farm 2ajsmama
Aug 13, 2013
I just happened to look at an old (1940) Kerr canning book a libarian friend gave me as a "curiosity" (along with 1905 USDA Farmer's Bulletin on canning fruits). The time table in the Kerr book says 180 minutes in BWB or 60 min at 15 psi for quarts. But, as I said, a lot has changed since grandma's day. I'm not so sure now that processing time was 60 minutes in 1996, and I'd be very surprised if USDA actually recommended BWBing meat that recently.

Of course, back in 1940 Kerr also had instructions for open kettle and oven canning, and canning plum pudding (with suet!), milk and peanut butter, all of which are considered unsafe now.

A friend said her 1948 Kerr book had 210 minutes for BWB and 75 min at 10 psi for pressure canning, so the PC time/pressure was changed that far back. I'd have to ask her about plum pudding, milk and peanut butter ;-)

Both Kerr books stress that BWBing is only an option for low-acid vegetables and meats "if no pressure cooker is available". Bold face type at the bottom of the canning table "NOTE - All vegetables and meats canned at home should be boiled in an open vessel 10 to 15 minutes before tasting or using." Though I didn't see any mention of botulism, under "Reasons for Spoilage" it does note that "Bacteria is more difficult to destroy than yeast and mold and because of the lack of acid in vegetables they offer favorable conditions for the development of bacteria. If these are not destroyed by proper processing spoilage will result.

IMPORTANT - All vegetables and meats canned at home should be boiled in an open vessel 10 to 15 minutes before tasting or using."

Interesting to see the evolution as more testing was done.
phyllis mcdaniel pjcrafty
Aug 11, 2013
peggi anne, it's always worked for us, we love it, it's very tender, delicious, and what a time saver, for the roast, I use lipton onion soup mix, 1 cup water, and brown gravy mix, you cannot tell it from beef roast.