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My family and I here in Canada have been canning deer for generations . Garlic salt and not only don't you need a knife and fork to eat it you really don't. even need teeth its so tender . In Newfoundland " Bottled moose " is a staple
I grew up in the Appalachians. We ate a lot canned bear meat. We cubed it to can it. Canned ground meat tends to have the consistency of canned dog food especially if raw packed. A decent sized bear provides a lot of meat but we never had enough freezer space and our electricity was sketchy. We use to say if you pee off the porch the power will go off. So when we killed a bear it got canned. My grandma had a shed full of canning jars and grandpa’s barn was covered in bear skulls.
Lots of similarities here in the U.S. except for the lids, we use 2 piece “Ball” style. I never canned meat, but if I had it would not have been ground. The moose looked good and should be great in a stew or with moose gravy over rice! Nice video Lars! I am sure the “Boss” was acting as your technical director behind the camera.😊
I don't think you'd find the band and lid type anywhere else in the world? Everywhere in Europe I've been uses a 1 piece lid. My inlaws in Romania laughed when they saw our ridiculous system....:S
I canned ground beef last summer and it was perfectly good. Used it all winter. I do like moose... it’s a really good meat. However... moose does not like me. Didn’t stop me from eating it though.
What? No garlic??? They are going to kick you out of Russia if they find out! 😄 Canning is great especially when you get a whole animal like a moose or a beef and you have 350-400 kg of meat to store. I usually put onions, garlic, carrots, spices and tomato sauce in with mine and it is a quick meal. And like you said, it's good to bring with you when you go out camping, even to eat cold if you want to. Good video, thanks!
Lars and family, I know it's outside of the context of this channel, but I think there would be a good market for recording skills and knowledge from old people. We are losing so many skills that used to be common place and it would be a real shame if they weren't preserved in some way.
The moose meat looked so tender when you took it out of the jar after canning. I've never tasted moose, but if it's anything like whitetail deer I know it's great. I'm going to have to try home canning meat. I've got a lot of venison, rabbit and squirrel in the freezer taking up valuable freezer space that I could can and put out on shelves. This is a great idea!
That's some gourmet тушёнка you're gonna make😅. Just remember that 5 years of shelf life Lars mentioned is a bit of overstatement. Make sure to finish it off within a year or year and a half.
Here in Germany we call these mason jars "Weck jars" because of the Weck company who have been making these jars for 123 years. Now the Weck company is bankrupt and the well-known "EinWECKgläser" are no longer produced. Glass production requires natural gas, and it came cheaply from Russia. Now the pipelines have blown up and the gas is too expensive for Weck. Very sad
What a great video! It's very interesting to see how canning is done other places. I like the tap valve on the bottom to drain the water when done. Thanks
This is one of your best videos! THAT is a fine canner you demonstrated. I look forward to seeing the development of a Survival Russia knife! Thanks to your demonstrations, I already own two Yakut knives in different length blades.
HEY! I forgot about you. The other day I was wondering about you because of all of the troubles. Be well and god bless. Glad I stumbled onto a video after this long while!
I have never seen meat being canned before, informative vid Lars. I always enjoy your videos! I hope you and you and your loved ones are well sir. All the best from Sweden.
Good stuff Lars. Was that first piece of moose you cut up a piece of the tenderloin? I'm sure it all comes out really tender after the pressure cooker treatment. My father's side of the family still does a lot of canning up in rural Pennsylvania, both meat and vegetables alike. My Great Uncle really enjoys canning some hot peppers with sauerkraut. That would go really good with a can of meat like these.
Thank you for your video. I was really wanting to see how you open that seal. What a gizmo. I love the system but it wouldn't fly here since we're all screw top mason jars and I don't even know if you can get those jars and lids here. I dream of an All American Canner with the metal to metal seal. I have the gasket model for now and don't really trust the gaskets as I know they get old and useless. I just pressure canned 60 pints of Bar Clams and feel real good about that. The canner holds 16 pints at a time. Then a local fisherman dropped us off a load of fresh Halibut. I have that all cut to size and vacuumed bagged and now being frozen. I made battered fish for supper and it's a great fish. Keep up the great work and good luck.
Survival Russia back to the meat and potatoes. Awesome keep up the great work Lars and the Survival Russia family 👍👍👍 Canning venison we usually use 1 lb of pig meat/fat to about 5 lbs of deer meat. Everyone has a little different amounts they like to use. It gets all ground up together meat,fat and spices
Hey Lars, my wife and I haven't canned in years about 7 I think.. you just inspired us. How old do you think your can closer is?. Boss now that's a Dog ! Thanks Mike in da Buff.
Funnily enough I ate at a Cuban restaurant this week that serves a beef dish made with Russian tushonka. They explained that in 1980s due to the American embargo that most of their beef came from the USSR in cans, so they served the dish as kind of like a tribute to those days. It was really good! Most American canned meats ("potted meats" as we say) are really bad. It's not just ground, it's really processed poor quality stuff with lots of fillers. -Leen Visser
We bottle fruit and vegetables, jams, chutneys, and pickles here in New Zealand. I've personally never tried to bottle meat. Pressure canning is becoming more popular againhere in the last few years. The term "canning" seems odd to me as it's done using jars...😂 Probably an anachronism from the time actual cans were used. We tend to use Agee or Perfit brand metal lids with a screw fitting as insurance.
Nice video Lars. I personally would not can ground meat either; it doesn't make for good stew in my opinion. All the canned meat I've ever had in the US, except for the cheapest store-bought kind, has either been a pate/paste, or inch cubes like you did here. Perhaps the canned ground meat is a regional thing
That's interesting I've never seen that kind of lid used before. Here in the US I'm sure they have them but what I've seen it's a lid and a ring that screws on to the bottle on top of the lid. It is cool to see how it is done there thanks for sharing Lars.
Great video, that moose looked awesome. Funny thing as you were opening the canned meat there at the end I was so into the video that I actually tried to swat the mosquitoes out of the way lol.
Good video! Everyone should can their own food. I don't normally can ground meat: however if making room in my freezer I'll sometimes can ground meat. Better to do this than trying to eat it all in a few days.
This is exactly how I can meats as well. As you know, I’m from western Wyoming, up in the Rockies. I do however put a little more pork belly in with the drier game meats.
Job well done Lars, I have never seen a canner like that, I can my meats the same way, not ground, but cubed up and it's also very tasty! Thanks for the experience of a new canner adventure for me!
In Newfoundland Canada they make something they call bottled meat. Well actually they'd call it bottled moose or whatever type of meat it is. They even bottle wild game birds. It's some delicious stuff especially cooked up in a pan with some flour to make a gravy.
Those are interesting tops for the jars. I only see the two piece ones here, which are good when I’m re-using them, but a lot more expensive. I don’t do meat, because I only have a regular pressure cooker right now, and not a proper canning one.
Thumbs up for your canner & the canning video! We Germans used to use all-glass "WECK"-mason jars with glass lids and rubber seal. All 100% re-useable, no tools needed. Sadly, after 120+ years of successful business, that traditional German company had to declare bankrupcy just recently. Same as German company "Römertopf", which sold clay cooking pots, perfect for long-simmer and/or baked food. Do You have something similar, i.e. native Russian clay cookware? I'm just curious.. Hej-hej, Gereon
stewed pork or popularly pork stew, made according to GOST of the USSR of 1941, and this means that only pork meat, salt, pepper, bay leaf, onions should be in the jar
Jared and canned meats are so fascinating, either disgusting or delicious depending how its done. This was the original sous vide cooker, I can only imagine how tender the meat is 🤤. The US and Russia do share this heritage because of our large countries with vast open lands that we thrive in. Opposite sides of the world with the same necessities of life
My grandparents used to do this. Their garage was stacked floor to ceiling on 15ft long shelves full of canned food they grew during the summer. Once the garage was full they would sell or donate whatever was left from the harvest then the rest was thrown into a compost bin for next years fertilizer.
Морской пехотинец или десантник-самодостаточная единица.Забросить его в Антарктиду,и приехать через год-он и там выстроит иглу(очаг цивилизации),,и наделает тушонки из пингвинов.Мэтт Дэймонд в фильме "Марсианин" из того же теста сделан.Красота.
Interesting, just salt, pepper and bay leaf as seasoning? I'll try it. However, I like to salt the meat all at once and mix it, it spreads better that way.
Very good information. Moose, elk, venison, good stuff. Grew up on canned vegetables (some pickled). Didn't eat a lot of canned meat. But ate a half pint of red salmon from a friend in Alaska from '20 this afternoon. Good stuff. My father made moose stew with potatoes and carrots that I would eat cold to this day. Thanks again.
Moose is not generally available for sale in the US, which is a real shame as I enjoyed it in Europe. Pressure canning is not hard. I've done it myself many times. Always good to have your own corned beef or tushonka on hand.
The grocery store is the worst and best thing to happen to people. Canning meats, veggies and fruit should be practiced in every household like it used to be. It’s ending with the boomer generation. Lot of children are not following the old ways and are enticed by easy microwaved meals and making amazon extremely wealthy. You sir are a survivor and by the looks of it the elite billionaires want less of us on the planet. Good luck brother.
Awesome video 👍 I'm here in the US and have been canning meat for years. Everything from chicken, pork and beef to even chili and spaghetti. You should always be prepared plus the wife can grab a jar and make a quick meal if need be. I've been watching your videos for years and I think this is the first time I've ever commented. ✌
I think its very great to can meat. You could can an animal right away and don't need a fridge. Its a very good survival technique when there is no power available. I think this is just as great as holding 10s of kilograms of dried beans, lentils, peas, rice, millet, etc. With a pressure cooker these are also cooked fairly easily, and you don't need a fridge, also they don't take up a lot of space, so you can carry a lot with you. Add the water in the morning in a 0.5L bottle, at the end of the day they are ready to get cooked. Another way to preserve meat is to dry it next to a fire to make beef jerky. With the dry meat its best in a goulash, or a soup, or a sauce. :) Or make some pate with it. Thank you for showing how its done. I thought you would just have to boil meat and scoop it into a jar while its hot. Boiling in the pot is easier and less messy. Greetings, Jeff
Ja ja schwein ist gut...😉 ps. however I much prefer roasted pig meat or in a form of sausage or salami...but the best (at least for me) are roasted pig back ribs...btw that moose piece of meat looks delicious
Great video Lars, just a suggestion maybe you don’t have the same problem that I have ( I find that the water causes a milky stain on the outside of the jars after canning ) so to avoid this I add just a dash as in maybe 50 mL of white vinegar to the water.
Hi Lars, I've not tried Moose but I have eaten Buffalo/Bison and Elk and I do reckon that Elk is probably the best meat I've eaten, especially when cooked on a hot Rock over an open fire, very tender and tasty. All the best to you and your family mate.
Ive had many venison dinners out of a jar. Its a super way to stash good stew meat. My great uncle called male deer bucks and female deer "canners". Thank you for making these movies.
That canning arm looks incredible. We canned when young, but have never seen something like that. If interested look for something called Water Glassing (sodium silicate), helps preserve eggs in jars.
It's also an old used car salesman's friend....It's great for sealing up engine blocks that have cracks from freeze damage. Use it in a similar way to stopleak then drain and fill with coolant...
what is the name of that kind of pressure cooker? grettings from Austria, Tyrol! we are having a huge batch to process end of season and this would be a game changer.
How long will you keep meat frozen in freezer before you consider its not okay to eat ? I have had 1 year old beef and bacon no problem. I have heard 2 years absolute max.
Hahaha that's city folks that can ground meat venison especially neck that is usually tough becomes tender after canning and it can be used for many things after opening.
