My mom was born in 1915 and grew up on a farm in SW Wisconsin with her 5 siblings. They didn't get electricity until 1937 and didn't get a freezer until many years later . When they butchered, they smoked, brined and canned meat. My aunt still canned meat every year until the late 1990's when. It was a real treat to go to her house and have beef with home made noodles or beef stew from meat she had canned.
Thank you Chris and Kathy for sharing your videos as well as your knowledge. I too love hunting and foraging. We are looking forward to becoming full-time rv'rs one day. I thank God for people like you.
We have been fulltime RVer's for 12 years now, it's not easy as we live off the grid almost always. We always have back up everythings, which makes it a little easier. 2 generators, 6 LP tanks, 50 gallons of extra water, etc. Good luck in your adventures. Chris
There's no need to sterilize your jars before pressure canning. And there's no need to add water when raw packing. The venison makes it's own juices Adding water only creates the risk of them boiling over and causing jars not to seal.And it does matter what kind of meat it is. Processing times for fish is different.
I really enjoy your videos! Hopefully hubby can bring home some venison next weekend, so we can give canning it a try. Always have wanted to try it! Thank you for posting these videos. They have inspired us to get out more and experience the wild. Appreciate it.
Well thank you very much, it's always nice to hear a comment like yours. I have spent my entire life in the woods, there is no better place to be. Thank you for watching, Chris
Sorry no video on this batch of jerky, almost done already. Did you see the campfire jerky video I made? I'll do one on the next batch of jerky I make. As always, thanks for watching Chris
Great job Chris and Kathy! I really like that you try and get the most out of the animal by making tools from the bones and such. I'm wondering if you'll tan the hide for future use?
If we were not fulltime RVer's I would give tanning a try. I believe in honoring the animal as much as I can by using everything that I can from it. Thanks for the comment again, Chris
You could make it into rawhide and store it until you have time and space to tan it. Once the hair slips off, after 3-4 days of soaking in wood ash water, the hide does not take up much space.
hi great video. just found your channel. so glad I did. I was trying to clear out my deep freezer and there is some deer and moose meat in there and thought I would try my had at canning it. this is very inspiring and motivating. subscribed and would really appreciate a sub back. have a wonderful day. ~ Tracey
