Monday, January 9, 2012

Canning Moose Meat

Time for some domestic activity! The day before we left on our trip to Alberta one of my friends brought us a front quarter of a moose. I only had time to cut it in pieces and freeze it. Today seemed to be a good one to can up the tougher parts. Amazing what 75 minutes at 10 pounds preasure can do to tenderize the toughest cut! Having these jars of meat are really handy for those times I am too busy making stuff to cook. This is real bush food. Potatoes from the root cellar, vegies from the freezer and a jar of home canned moose meat! Talk about eating local......hard to beat. Latest on the weather front-it went from -4 this morning to -25!

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