Calling all duck/goose canners

I don't know where my brother obtained the recipe, but he corns nearly all of his goose breasts. His son guides part-time and their garage "sees" a lot of geese each year. The breast meat comes out great!

Canning would be a good way to make eider palatable. I'll have to try it on goldeneyes...
 
LOL...Russian subs on the east coast and Chinese frigates on the West coast. Phil may be smarter than most. Our canning pails in comparison. And I'm trying to salvage our freezer after noticing that a varmint ate through the power supply and fried himself!.
 
Very impressive, I like it. You weren't kidding about ground beef.

Although that is a very different system from ours, it is good to see how others do it AND that they do it.
 
Not every meat is for canning, Tod. You are correct... Steaks are not canned... NOT FROZEN either.
Click to expand...

I'm talking deer and ducks, stuff you can't get fresh much of the year, not beef steaks you can get at the store.
 
Damn Phil, that sure puts the couple of dzn pints of pears and figs I do every year to shame!!!
 
There are about 1600 hundred jars filled today....
Click to expand...



And,,,,,,,,,,,,,, no worries when the electricity goes out for a week.
Click to expand...


I have a LP Generater with a 320 dedicated gallons of LP... They electricity doesn't go off...

Thanks for reminding me though.... I need to make sure Sarah has a bushel of wheat berries in reserve.....
 
The only canning of ducks I have done is more pickled than just straight canned. Breasts are pan fried with a whole lot of green onions and mixture of vinegar and water and then the breast are sliced thin "long ways" to make them as big as you can like a silver dollar. Then they packed in the jar layered meat, onions, meat, onions... and then topped of with the left over liquid and then canned. Its good on sandwiches or just on crackers with some cheese. I usually can them in the small jars so and have a little here and there as a snack.
 
Very impressive, I like it. You weren't kidding about ground beef.


We have an All American 941 (41 quart PC) I can doo 18 quarts or 30 pints at one time. So, we do 30 pounds of ground at a time Tod.
Click to expand...
 
The only canning of ducks I have done is more pickled than just straight canned. Breasts are pan fried with a whole lot of green onions and mixture of vinegar and water and then the breast are sliced thin "long ways" to make them as big as you can like a silver dollar. Then they packed in the jar layered meat, onions, meat, onions... and then topped of with the left over liquid and then canned. Its good on sandwiches or just on crackers with some cheese. I usually can them in the small jars so and have a little here and there as a snack.
Click to expand...


that sounds highly edible! Thanks for the idea!


paul
 
Phil, that is a magnificent larder! You should back light the shelves, just to bring out the colors for display. Wow!

I canned two and a half cases of bigeye tuna a few weeks ago and thought I had something going on. Hah!

Glad someone mentioned canning geese. That will be next on my agenda.
 
You must log in or register to reply here.
Back
Top