Nebraskaland

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NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.

Issue link: http://mag.outdoornebraska.gov/i/760935

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P ondering how to make that tough, long- bearded turkey you shot edible? Have a deer hanging in the shed and little freezer space? Love catching hard-fighting carp, but grimace at the thought of eating such bony fish? If so, you might consider canning your harvest. In the days before freezers, Nebraskans, by necessity, were well-versed in the methods of canning fish and game, as it was – along with smoking and salting – their only way of preserving meats. However, with the appearance of home freezers in the mid-1900s, canning meats became a mostly lost art, though a few old-school hunters, fishers and their kin have maintained the tradition. Canning meat in pressure cookers not only conserves it, but also tenderizes tough cuts, disintegrates bones in fish and, best of all, makes for tasty, easy-to-prepare meals. Canning Game My mother-in-law, Lucille Kostel of Wagner, South Dakota, taught me what is now my favorite recipe for canning game birds. Having lived on The author bags a pheasant on Ducks Unlimited Verona complex wetlands in Hamilton County. Meat Under Pressure Canning is a perfect way to preserve, tenderize and enhance your harvest By Gerry Steinauer, Botanist 50 NEBRASKAland • DECEMBER 2016

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