Fletch NY

Raw pack you do not add juices, hot pack you do.

I do raw pack, you trim and cube the meat and pack into jars, leave an inch head space. Remove all air bubbles using a non metalic spatula handle or something. For pints add 1/2 teaspoon of saltfor quarts add a teaspoon. You processpints for 75 minutes at 11 pounds, quarts for 90 minutes at 11 pounds at or under2000 ft. Add a pound per each 2000 ft. higher so at 2000 do 12, 4000 13 and so forth... This is out of the Presto guide and Ball guide.

falcon

Jerseyhunter has it right. That is the way we do it. Canned venison is to die for.

srwshooter

i just canned 28gts ,here's how i do mine

cut into 1in cubes
pack in jars about 1 1/2 in from top
add 1 beef boulon cube and 1/4 of a big onion
fill up to the neck with warmwater,i stick a butter knife down in the jar to let more water in
pressure can at 15lbs for 90 min.

WesternMdHardwoods

Bigguy~~ Im really not sure to be honest?? It is a big pot that has a removeable jar holder that holds about 12 jars?? I turn on the stove burner,place the pot with jars and lids on the stove and fill with water just over top the jar,wait for the lids on the mason jars to "POP"... This is just the simple way I was told to do it from my grandmother(the first time I did it on my own).

I would think that boiling the jars this way should kill any germs?? I Hope so at least??
While were on the subject, a few people have told me that actual pressure cookers are a little on the dangerous side?? Not for the cause of germs, but I guess they haev a tendency to blow the jars up??????????

Big Guy01

What you describe is a water bath. A pressure canner has a lid that locks on and a pressure regulator that you can set to 5,10 or 15 psi.
A water bath cannot get to a high enough temp to destroy botulism spores. As I said before you are playing Russian roulette by canning meat that way. A water bath can be used safley to can high acid or high sugar preserves, but not low acid/sugar vegetables or meats.
Just because you have been lucky in the past, don't push the envelope. Better safe than sorry IMHO.

I've never had a jar blow up. That would possibly be caused by over filling the jar before heating and has nothing to do with being in a pressure canner. In side the canner the pressure is on the outside of the jar. Pressure canners can be dangerous if you don't follow instructions. You must make sure your pressure relief system is working and that your fail safe pressure relief is alos in working order.
Like a gun they are a tool that require common sense to operate.

Big Guy01

Botulism (Latin, botulus, "sausage") is a rare, but serious paralytic illness caused by a nerve toxin, botulin, that is produced by the bacterium Clostridium botulinum. Botulinic toxin is one of the most powerful known toxins: about one microgram is lethal to humans. It acts by blocking nerve function and leads to respiratory and musculoskeletal paralysis.
There are three main kinds of botulism:
[ul][*]Foodborne botulism is caused by eating foods that contain the botulinum toxin.[*]Infant botulism is caused by consuming the spores of the botulinum bacteria, which then grow in the intestines and release toxin.[*]Wound botulism is caused by toxin produced from a wound infected with Clostridium botulinum. This is the rarest type of botulism. [/ul]
All forms of botulism can be fatal and are considered medical emergencies. Foodborne botulism can be especially dangerous as a public health problem because many people can be poisoned from a single contaminated food source.
In the United States an average of 110 cases of botulism are reported each year. Of these, approximately 25% are foodborne, 72% are infant botulism, and 3% are wound botulism. Outbreaks of foodborne botulism involving two or more persons occur during most years and usually are caused by eating contaminated home-canned foods. The number of cases of foodborne and infant botulism has changed little in recent years, but wound botulism has increased because of the use of black tar heroin, especially in California.[1] In July 2007, a widespread recall was initiated due to botulism contamination of food manufactured by Castleberry's Food Company.[2] Shortly after in August 2007, the FDA issued a warning of botulism risk from canned French cut green beans manufactured by Lakeside Foods Inc, of Manitowoc, Wisconsin.[3]





Contents[hide][/align][ul]1 Symptoms
[ul]1.1 Food-borne and wound botulism
1.2 Infant botulism [/ul]
2 Botulinum toxin
3 Diagnosis
4 Treatment
5 Complications
6 Prevention
7 Case study
8 Mortality rate
9 See also
10 References
[ul]10.1 Further reading [/ul]
11 External links [/ul]


//


[edit] Symptoms

[edit] Food-borne and wound botulism
[ul][*]Classic symptoms of food-borne botulism usually occur between 12–36 hours after consuming the botulinum toxin. However, they can occur as early as 6 hours or as late as 10 days after.[*]Wound botulism has a longer incubation period, usually between 4–14 days. [/ul]
Common symptoms of either form usually include dry mouth, difficulty swallowing, slurred speech, drooping eyelids, muscle weakness, double and/or blurred vision, vomiting, bladder and sometimes diarrhea. These symptoms may progress to cause paralytic ileus with severe constipation, and eventually body paralysis. The respiratory muscles are affected as well, which may cause death due to respiratory failure. These are all symptoms of the muscle paralysis caused by the bacterial toxin.
In all cases illness is caused by the toxin made by C. botulinum, not by the bacterium itself. The pattern of damage occurs because the toxin affects nerves that are firing more often.[4]

[edit] Infant botulism
Infant botulism (first recognized in 1976) is the most common form of the ailment in the United States, but is rarely diagnosed in other countries. It affects about 100 infants per year in the United States, with the majority in the state of California (50–60%). Infants less than 12 months of age are susceptible, with 95% of cases occurring between the ages of 3 weeks and 6 months of age at presentation. The mode of action of this form is through colonization by germinating spores in the gut of an infant. The first symptom is usually constipation, followed by generalized weakness, loss of head control and difficulty feeding. Like the other forms of botulism, the symptoms are caused by the absorption of botulinum toxin, and typically progress to a symmetric descending flaccid paralysis. Death is often the eventual outcome unless the infant receives artificial ventilation.
Honey, corn syrup, and other sweeteners are potentially dangerous for infants. This is partly because the digestive juices of an infant are less acidic than older children and adults, and may be less likely to destroy ingested spores. In addition, young infants do not yet have sufficient numbers of resident microbiota in their intestines to competitively exclude C. botulinum. Unopposed in the small intestine, the warm body temperature combined with an anaerobic environment creates a medium for botulinum spores to germinate, divide and produce toxin. Thus, C. botulinum is able to colonize the gut of an infant with relative ease, whereas older children and adults are not typically susceptible to ingested spores. C. botulinum spores are widely present in the environment, including honey. For this reason, it is advised that neither honey, nor any other sweetener, be given to children until after 12 months. Nevertheless, the majority of infants with botulism have no history of ingestion of honey, and the exact source of the offending spores is unclear about 85% of the time. Spores present in the soil are a leading candidate for most cases, and often a history of construction near the home of an affected infant may be obtained.

[edit] Botulinum toxin
Botulinum toxin blocks the release of acetylcholine from nerve endings thus arresting their function. The C. botulinum bacterium produces toxin in an anaerobic environment, and the toxin is unstable to heating, so poisoning generally occurs from the use of improperly bottled or canned foods: typical instances of botulism would be home-bottled preserves used in salads. An unusual example of botulism occurred in Britain in the exceptionally hot, dry summer of 1976, when river levels dropped so low in some areas that swans ingested material from anaerobic layers in a river (normally out of their reach), and were struck by botulism symptoms.
Botulinum toxin is used cosmetically to reduce facial wrinkles or excessive transpiration, and is commercially known as Botox. Cases of inadvertent botulism have occurred due to overdose or accidental intravenous injection of Botox.

[edit] Diagnosis
Physicians may consider the diagnosis if the patient's history and physical examination suggest botulism. However, these clues are often not enough to allow a diagnosis of botulism. Other diseases such as Guillain-Barré syndrome, stroke, and myasthenia gravis can appear similar to botulism, and special tests may be needed to exclude these other conditions. These tests may include a brain scan, cerebrospinal fluid examination, nerve conduction test (electromyography, or EMG), and an Edrophonium Chloride (Tensilon) test for myasthenia gravis. The most practical way to confirm the diagnosis is to demonstrate the botulinum toxin in the patient's serum or stool by injecting serum or stool extract into mice and looking for signs of botulism that can be blocked by specific antisera.

[edit] Treatment




[/align]
This section has been nominated to be checked for its neutrality.
Discussion of this nomination can be found on the talk page.
The respiratory failure and paralysis that occur with severe botulism may require a patient to be on a breathing machine for weeks, plus intensive medical and nursing care. After several weeks, the paralysis slowly improves. If diagnosed early, foodborne and wound botulism can be treated by inducing passive immunity with a horse-derived antitoxin, which blocks the action of toxin circulating in the blood.[5] This can prevent patients from worsening, but recovery still takes many weeks. Physicians may try to remove contaminated food still in the gut by inducing vomiting or by using enemas. Wounds should be treated, usually surgically, to remove the source of the toxin-producing bacteria. Good supportive care in a hospital is the mainstay of therapy for all forms of botulism.
Besides supportive care, infant botulism can be treated with human botulism immune globulin (BabyBIG), when available. Supply is extremely limited, but is available through the California Department of Health Services. This dramatically decreases the length of illness for most infants. Paradoxically, antibiotics (especially aminoglycosides or clindamycin) may cause dramatic acceleration of paralysis as the affected bacteria release toxin. Visual stimulation should be performed during the time the infant is paralyzed as well, in order to promote the normal development of visual pathways in the brain during this critical developmental period.
Furthermore each case of food-borne botulism is a potential public health emergency in that it is necessary to identify the source of the outbreak and ensure that all persons who have been exposed to the toxin have been identified, and that no contaminated food remains.
There are two primary Botulinum Antitoxins available for treatment of wound and foodborne botulism. Trivalent (A,B,E) Botulinum Antitoxin is derived from equine sources utilizing whole antibodies (Fab & Fc portions). This antitoxin is available from the local health department via the CDC. The second antitoxin is heptavalent (A,B,C,D,E,F,G) Botulinum Antitoxin which is derived from "despeciated" equine IgG antibodies which have had the Fc portion cleaved off leaving the F(ab')2 portions. This is a less immunogenic antitoxin that is effective against all known strains of botulism where not contraindicated. This is available from the US Army. On June 1, 2006 the US Department of Health and Human Services awarded a $363 million contract with Cangene Corporation for 200,000 doses of Heptavalent Botulinum Antitoxin over five years for delivery into the Strategic National Stockpile beginning in 2007.[6]

[edit] Complications
Botulism can result in death due to respiratory failure. However, in the past 50 years, the proportion of patients with botulism who die has fallen from about 50% to 8% due to improved supportive care. A patient with severe botulism may require a breathing machine as well as intensive medical and nursing care for several months. Patients who survive an episode of botulism poisoning may have fatigue and shortness of breath for years and long-term therapy may be needed to aid their recovery.
Infant botulism has no long-term side effects, but can be complicated by nosocomial adverse events. The case fatality rate is less than 1% for hospitalized infants with botulism.

[edit] Prevention
While commercially canned goods are required to undergo a "botulinum cook" at 121°C (250 °F) for 3 minutes and so rarely cause botulism, there have been notable exceptions such as the 1978 Alaskan salmon outbreak and the 2007 Castleberry's Food Co. outbreak. Foodborne botulism has more frequently been from home-canned foods with low acid content, such as carrot juice, asparagus, green beans, beets, and corn. However, outbreaks of botulism have resulted from more unusual sources. In July, 2002, fourteen Alaskans ate muktuk (whale meat) from a beached whale, and eight of them developed symptoms of botulism, two of them requiring mechanical ventilation [1]. Other sources of infection include garlic or herbs[7] stored covered in oil,[2] chile peppers, improperly handled baked potatoes wrapped in aluminium foil [8], and home-canned or fermented fish. Persons who do home canning should follow strict hygienic procedures to reduce contamination of foods. Oils infused with garlic or herbs should be refrigerated. Potatoes which have been baked while wrapped in aluminum foil should be kept hot until served or refrigerated [8]. Because the botulism toxin is destroyed by high temperatures, home-canned foods are best boiled for 10 minutes before eating. Metal cans containing food in which bacteria, possibly botulinum, are growing may bulge outwards due to gas production from bacterial growth; such cans should be thrown away. Any container of food which has been heat-treated and then assumed to be airtight which shows signs of not being so (e.g., metal cans with pinprick holes from rust or mechanical damage) should also be discarded.

WesternMdHardwoods

Hell Bigguy with all that I dont think im ever going to eat any canned meat!! Wow!! Thats it im turning into a vegetarian!!!!!! Haha Thanks for the help!!

rockpile rob

if you dont use a pressure canner, it is holy botulism time. my wife cans everything from veggies to pickled goose breast and venison all the time also she is a canning freak

James B

I won't argue with the use of a pressure cooker but I have been eating canned deer meat for60 + years and none of it was ever canned in a pressure cooker. We just add a small chunk of beef tallow to the meat in the jar and cookthe jarsin an old cooker. MY Mom and now my wife as well have canned pork, chickens , beef and wild game for decades. However its probably safer to use a pressure cooker. We can about 20 quarts of deer every year.