Canning: Applesauce and Venison

My husband is back from hunt camp. They were successful but only got one deer and on the last day no less. The deer is being dressed not then will be divided between whoever wants some in the hunt camp tradition. I won't know how much meat I will have to work with until tomorrow but have included the canning method for vension after the applesauce. Hunting aside, the fall is the perfect time to go apple picking with your family however you can buy them already picked in large quantities suitable for preserving. This is the time to re-stock on homecanned applesauce, apple pie filling, apple butter, canned apples, and apple leather. Don't forget to make an apple pie or two.


L-star Apples

Apples are divided into two main groups, eating or cooking. Cooking varieties have more of a sharp flavour compared to the sweet flavour of eating apples. When making applesauce, use a nice cooking apple like the L-star that keeps it's shape well when used for pies. You don't need to use just one variety of cooking apple either. Some of the best applesauces are made using a blend of two or more varieties of cooking apples. If you want a sweeter applesauce without adding sugar include one or two eating apples.

Applesauce

I follow the Blue Ball Book (2000, pp. 17)method of making applesauce. This method is by far the easiest way to make applesauce. I make both plain and spiced applesauce with no sugar added.

Applesauce

Per quart: 2 1/2 to 3 1/2 lbs of apples.
water
sugar (optional)
spices (optional)
Wash, stem and quarter the apples without coring or peeling. Cook the apples until soft in a large covered pot with just enough water to prevent sticking. Process the apples through a food strainer or food mill to remove seeds and peels. Return pulp to pot. Add 1/4 c sugar per pound of apples or to taste if desired. Bring apple sauce to a boil, stirring to prevent sticking. Reduce head and simmer 5 minutes, stirring to prevent sticking. Ladle hot sauce into hot jars, leaving 1/2-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 20 minutes in a boiling water bath canner.

For spiced apple sauce add desired ground spices - cinnamon, nutmeg, allspice to the sauce during the last 5 minutes of cooking.


Venison

Venison can be either froze or canned. Last year then venison was froze right after processing to kill any parasites that may be present. The person processing the deer said this was the proper way to do it so when we picked up the meat it was already froze and ready for our freezer. If you have a lot of venison you may want to process both ways.

Chopped Venison: Cook meat in hot skillet until seared. Stir in 1 to 1 1/2 cups boiling water, broth or tomato juice. Add 1 tsp salt to each qut ground meat if desired. Pact hot meat and liquid into hot jars, leaving 1-inch head space. Remove air bubbles. Adjust two-piece caps. Process pints 1 hour 15 minutes, quarts 1 hour 30 minutes at 10 lbs pressure.

Steaks and Chops: may be raw or hot packed. For raw pack, cut meat into 1-inch slices. For hot pack cut meat into 1-inch slices and quickly brown meat in small amount of fat. From this point the instructions are the same. Add 1/2 tsp salt to each pint, 1 tsp salt to each quart, if desired Pack meat into hot jars, leaving 1-inch headspace. Ladle hot broth over meat, leaving 1-inch head space. Remove air bubbles. Adjust two piece caps. Process pints 1 hour 15 minutes, quarts 1 hour 30 minutes at 10 lbs pressure.