Calling all duck/goose canners

P

Paul W

Well-known member
All the talk of canned venison in my "who hunts deer" thread got my mouth watering...

Planning on scraping up some pennies and buying a modest pressure canner and some canning jars - any tips or recipes? seems like a great way to go for fast and tender after the pain of a few days of canning subsides. I usually brine all my waterfowl before moving on to any step in a recipe, can I do this for canning as well?
 
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My thought on canning is that canned meat is never as good as fresh or frozen. If you need to preserve meat and don't have enough freezer space, you can can it, otherwise, fresh or frozen product is superior. Not to say I'm against canning, I love it and can lots of stuff, but not meat anymore.

If you want to save a few bucks, look at craigslist/ebay for a big pressure canner. For most of them the parts are widely available and everything from pressure gauges to seals can be bought to get one into fighting shape. For jars too, lot of people just want to get rid of them. if you find the right place. Don't buy lids from the grocery store, highway robbery.
 
I would have to disagree with Tod. I tbink canned meat is amazing.. Ground beef is 10x better than fresh. That being said, I have never done duck or Goose. I love Turkey or Chicken canned
 
I would have to disagree with Tod. I tbink canned meat is amazing.. Ground beef is 10x better than fresh. That being said, I have never done duck or Goose. I love Turkey or Chicken canned
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I will give it a shot and let you know.

We do not have the freezer space at our new place, and don't really have any room for a chest freezer in the house. I think it will be a good way to store meat in the "dungeon" downstairs, ready to be used at a moments notice. No taking out, thawing, brining a day, then starting the recipe process. BAM....

Duck tacos!
 
My thought on canning is that canned meat is never as good as fresh or frozen. If you need to preserve meat and don't have enough freezer space, you can can it, otherwise, fresh or frozen product is superior. Not to say I'm against canning, I love it and can lots of stuff, but not meat anymore.

If you want to save a few bucks, look at craigslist/ebay for a big pressure canner. For most of them the parts are widely available and everything from pressure gauges to seals can be bought to get one into fighting shape. For jars too, lot of people just want to get rid of them. if you find the right place. Don't buy lids from the grocery store, highway robbery.
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Thanks for the reply Todd, Freezer space is high value at our house. I will give it a try and give my review later.
 
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My thought on canning is that canned meat is never as good as fresh or frozen. If you need to preserve meat and don't have enough freezer space, you can can it, otherwise, fresh or frozen product is superior. Not to say I'm against canning, I love it and can lots of stuff, but not meat anymore.

If you want to save a few bucks, look at craigslist/ebay for a big pressure canner. For most of them the parts are widely available and everything from pressure gauges to seals can be bought to get one into fighting shape. For jars too, lot of people just want to get rid of them. if you find the right place. Don't buy lids from the grocery store, highway robbery.
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Thanks for the reply Todd, Freezer space is high value at our house. I will give it a try and give my review later.
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There you go then.
 
I had fully intended to start canning duck and goose meet several years ago. But of course much like planning how great your hunt is going to be once I got that idea my hunting success drop to a point where there were not enough birds in hand to pressure can
 
I grew up eating canned meat. That being said, I think the way it is prepared and served has a lot to do with how it tastes, so I agree with Tod to a point. But in gravies, stews, over noodles and the like, the canned is awfully good.

I would be curious to see everyone's opinions on canned waterfowl.

Jon
 
I grew up eating canned meat. That being said, I think the way it is prepared and served has a lot to do with how it tastes, so I agree with Tod to a point. But in gravies, stews, over noodles and the like, the canned is awfully good.

I would be curious to see everyone's opinions on canned waterfowl.

Jon
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Canned Bufflehead!
 
Paul, I would not get too excited about canning one deer. I do know people who have done it and if you are determined to do it I can contact them. By the time all is trimmed and packed most whitetail will fit in a grocery bag or two. It is kinda like making sausage, never really caught my interest. Are you going to butcher yourself? It is a rewarding and fun process. Cheeper too. To conserve space bone everything out and then vacuum seal. Personally I make two kinds of packages, one "grillable" and the other "grindable". You can defrost a pound pretty fast and then any helper, bureto, spaghetti or name it. First you have to hang one heehee.
 
Paul, I would not get too excited about canning one deer. I do know people who have done it and if you are determined to do it I can contact them. By the time all is trimmed and packed most whitetail will fit in a grocery bag or two. It is kinda like making sausage, never really caught my interest. Are you going to butcher yourself? It is a rewarding and fun process. Cheeper too. To conserve space bone everything out and then vacuum seal. Personally I make two kinds of packages, one "grillable" and the other "grindable". You can defrost a pound pretty fast and then any helper, bureto, spaghetti or name it. First you have to hang one heehee.
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Got a free pressure canner from a co-worker, will try a goose breast in a few days and let you know how it works out!

It's more for stews, soups, stroganoff (sp?) etc.


paul
 
I really like canned meat as far as beef, chicken, and deer. Good to eat and so quick and easy to use once it is canned. I have an old pressure cooker that does not use a gasket. It has 6 Or 8 big wing nuts that secure the lid. All American Pressure Cooker makes a very good canner but they are not cheap. It is funny you bring up canning duck and goose. I was just talking about it with the landowner where I hunted geese this past Saturday. I make bar-b-que beef and Italian beef with goose quite a bit and canning goose may work very well for that. I like to make beef stroganoff with duck and I think canned duck would work well.
 
Canning is very addictive.... and THE way to go!!!! I don't have a stand alone freezer anymore
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Canning may be the way to go if you don't like bloody rare meat, but I do.

can anything else? I do stock and jam and hot sauce. Everything else goes in the freezers.
 
Not every meat is for canning, Tod. You are correct... Steaks are not canned... NOT FROZEN either. Put up 31 quarts of carrots yesterday..


We can apples, pears, green beans, peas, beets, carrots, jalapenos, potatoes, tomatoes(sauce, juice, stewed,and soup), pumpkin, and pickles... jams and preserves of course
 
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