[Field Hunter]

Do you take the meat out and eat the jar? :lol:

 

[Field Hunter]

Old hunter....I'd try that...even trade some of my brined honker breasts....I've had some canned stuff n the past and it's not bad....except for mallard's canned lake trout, this is! oke:

 

[Field Hunter]

I've got a pressure cooker.....maybe we should try this...sounds interesting....I might even be able to improve on that Smoked Coot that I made a coulpe of years ago for you guys. Jalepino Coot Breast in tomato sauce.......

Maybe we'll have to use some of the snow geese this Spring.

 

[Field Hunter]

Yah, but we'll have to beg Mallard to take us along.

 

[Field Hunter]

Back to the original thought on this thread.....ok, I've got a pressure cooker but no where in the book of instructions does it talk about canning.

How do I do this? Do I put the meat and other ingredients in the jars, put the cover on and the rings and tighten. The take the whole thing and put in the pressure cooker. How much water do I put into the cooker to set the jars in. Do fill with water to the top of the ring the bottom of the ring or another level?

Or are we talking about another type of pressure cooker?

 

[Field Hunter]

Put it this way, mallard. I hope you're better at laying carpet than you are at canning duck. Try the metod above and brown the meat first....I thnk that would make it a little more appealing.