The much anticipated deer stew has been put up, 37 pints worth! After months of patience, 4H members got to see their skinned and butchered deer turn into a shelf-stable food. And a delicious one at that! 4H members gathered around a large table full of ingredients that needed prepping. We rotated through different stations of washing and skinning potatoes, chopping garlic and onions, dicing carrots and celery, and slicing up deer and moose meat. We all commented on how together, as a community, we could accomplish so much. It brought me so much joy to be working alongside my new friends (young and younger..) putting up food until hunting season begins again next August.
After our raw ingredients were prepped we filled our jars with a little of this and a little of that. Potatoes, meat, carrot, onion, garlic and celery were layered in each jar and topped with salt, pepper, spices, and a little bit of a stock mix before carefully cleaning each jar rim and capping with a top and ring. The jars were then placed in two large pressure canners and once they reached a pressure of 10#s were cooked for 110 minutes. Once the timer alerted us that they were done, we turned off the heat letting the pressure and temperature come down naturally. Once it was safe to open, we removed the jars and delighted in the popping sound that comes with a finished product!
I have to say that this was an activity that I was really looking forward to. I feel more empowered when I can put up food for myself, knowing every ingredient and its source. I have learned that hunters are very close to the land, know its subtleties and patterns, and have a deep respect for the lives that they are taking for food. That respect is carried through the entire process from the hunt, to processing, and cooking. These 37 pints of deer stew carry with them stories of community and the gratitude of a life for a life. We will share these delicious jars with 4H volunteers, mentors, and elders to continue the story…
A big thank you to 4H Parent and Subsistence Biologist for the Forest Service, Jack Lorrigan for sharing this important skill with the 4H Alaska way-of-life Club!
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