The Antwerp Conservation Club and the Division of Wildlife teamed together to sponsor a workshop recently to teach techniques on how to can venison. This event was held at the Club and open to the public.
Jaron Beck, Education Specialist from the Division of Wildlife, demonstrated how to prepare your venison and pack the meat into jars for canning. Sixteen pints were filled then placed into the pressure cooker for canning. Participants had the opportunity to ask questions during the demonstration. Club member Keith West also explained how you are able to can your meat by using your oven which gave the class two different ways of canning.
The workshop also included how to prepare your game by using smokers and dehydrators by club members Bill Boylan, Steve Jordan and Dave Bagley. Topics included smoking ribs, pulled pork and dehydrating jerky.
At the end of the workshop, the thirty three participants enjoyed sandwiches made from the canned venison and pulled pork, ribs and various flavors of jerky provided by the club.
Watch for future classes offered by the Antwerp Conservation Club through our ads in the West Bend. Classes are open to the public.
