How to Can Venison

Knowing how to can venison is essential for every hunter. Canning venison not only preserves your game but also helps clear out freezer space for the next hunting season. Moreover, with just a little effort, canned venison can be a quick and delicious lunch or dinner option. You can even take it with you while you’re waiting for a longbeard to strut by (just be mindful when packing glass mason jars for the woods).

Canning can seem intimidating at first, but it’s actually easier than you might expect. The cost is low and there is some necessary regular maintenance and part replacement, just like with any other hunting equipment.

In this article, we will simplify everything you need to know about canning venison and share the best canned venison recipes.

Why Pressure Can Venison

The bacteria Clostridium botulinum is harmless until it’s introduced to an anaerobic environment (where there is no oxygen), which occurs during the canning process. In this environment, the bacteria turns into toxic spores that, if ingested, can lead to the rare but serious illness called botulism.

While highly acidic foods, such as tomatoes or jellies, can be canned using just a water bath due to the combination of boiling water and acids in those foods, this method is not effective for higher pH foods like venison. For these foods, the jar and its contents must reach a temperature of 241 degrees to equalize, seal, kill, and prevent pathogen growth. Pressurized steam ensures that the canner and its contents exceed 240 degrees, hence the need for pressure canning.

Choosing the Best Pressure Canner

Using a pressure canner, not a pressure cooker, is crucial. While both reach high temperatures through sustained steam pressure, a pressure cooker cannot maintain heat and pressure long enough to safely can food.

When it comes to canning venison, opting for a larger yield is more efficient than repeating the process for small-batch sessions. I recommend the Presto 23-Quart Pressure Canner and Cooker, which can be purchased for approximately $157. With this canner, you can easily fit seven quart jars, and each jar can hold just under 2 pounds of venison. This means that you can can approximately 14 pounds of venison in one session.

If you own a glass or induction stovetop, make sure your pressure canner is compatible to avoid any damage.

Ensure your pressure canner has a gauge to monitor pressure. Most reputable pressure canners come with one, but double-check that yours does. Gauges come in two forms: dialed or weighted. Dialed gauges are easier to read but require annual check-ups, while weighted gauges require closer monitoring in the beginning but no annual check-ups.

How to Take Care of a Pressure Canner

Prior to canning, it’s important to inspect your pressure canner. Check your specific pressure canner’s instructions as they may vary from model to model. Here’s a general checklist:

• Make sure there is a rack at the bottom of the canner to prevent glass jar contact with the heat source, which could cause the jars to crack.
• Inspect the plastic lid gasket sealing ring, ensuring it is not dry or cracked. It’s recommended to replace this every couple of years. Make sure it is securely inserted into the lid.
• Inspect the vent pipe by holding the lid up to a light source and ensuring you can see through the pipe. If it’s obstructed, clean it using an unfolded paper clip.
• If using a dialed gauge, have it checked annually before canning by taking it to your local county extension office or mailing it to the manufacturer for testing.
• Make sure all fasteners are clean and secure.

Take ample time beforehand to ensure everything is in working order. Remember that canning involves dealing with hot steam under pressure, so it’s important to follow safety precautions and prevent any accidents.

Prep Venison Before Canning

Any whole muscle cuts can be used for canning venison. The canning process will also tenderize the meat, making cuts from the neck, front shoulder, or any other part suitable. Ground venison can also be used, although the texture may be a little different since non-browned ground meat tends to have an unusual texture.

Here are some simple tips for prepping your venison before canning:

• Trim off silver skin, fat, and fascia. This is easier to do when the meat is partially frozen.
• Cut the meat into approximately 1-inch cubes.
• Season the venison as if you’re seasoning it for a stew.
• Consider cutting vegetables to can alongside the venison to have a complete venison stew ready to eat.

Prep Canning Jars

I recommend running the jars, rings, and lids through the dishwasher for a thorough, hot clean. Alternatively, you can clean them in hot water with dish soap and leave them in 180- to 200-degree steaming water until ready to use. Make sure to pat dry the jars inside and out with a paper towel.

While you can reuse jars and rings, it’s best to use new lids for each canning session to ensure a proper seal.

How to Can Venison

This process will both cook and tenderize your venison cubes, resulting in a flavor and texture similar to beef stew. Follow the owner’s manual for your specific canner.

1. Add venison (and vegetables, if desired) to the jar, leaving at least half an inch and no more than 1 inch of space between the contents and the top. Add less than a 1/4 cup of beef or chicken stock for a quart-size jar, or a couple tablespoons for a pint-size jar. The meat will create its own juices during pressure canning.
2. Run a small, thin rubber spatula or butter knife around the edges of the jar to eliminate any air bubbles.
3. Use a clean, warm, damp towel to wipe away any residue from the rims. Clean rims ensure a proper seal.
4. Add the lid and finger-tighten the ring. Do not overtighten, as air needs to escape through the edges.
5. Place the canning rack, along with 3 quarts of hot water and 2-3 tablespoons of white vinegar (to prevent residue build-up), in the pressure canner.
6. Carefully place the jars in the canner, leaving ample space between each jar for heat and pressure to seal them and kill pathogens. Review your owner’s manual for the recommended number of jars and whether you can double-stack jars with a second rack.
7. Securely place the pressure canner lid with the arrows lined up. Put the canner on a burner over high heat. Do not add the pressure regulator yet. Once the cover locking pin engages and a steady stream of steam is shooting out of the vent pipe, set a timer for 10 minutes.
8. After 10 minutes, add the pressure regulator. If using weighted gauges, add the weights at this point.
9. Allow the pressure to build. If you’re at a higher elevation, the pressure inside the canner will vary compared to sea level. Consult your owner’s manual to determine the required canning time based on your elevation.
10. Once the pressure reads 12 psi (or the weighted gauges are shaking violently), reduce the burner to medium-low or low. Initially, you’ll need to monitor and adjust the burner to maintain a steady 12 psi or a consistent rocking pattern for the weighted gauges.
11. Maintain the pressure for 90 minutes (refer to your owner’s manual for the recommended time). You may wish to check in intermittently to ensure the pressure remains constant. If the pressure drops below the recommended psi, start over.
12. After 90 minutes at the proper pressure, turn off the heat. Do not remove the regulator yet. Allow the pressure to drop naturally.
13. Once the pressure reaches zero, remove the regulator and let the canner cool for 10 minutes before opening the lid.
14. Using a canning jar lifter or insulated kitchen towel, carefully remove the jars and place them on a wooden cutting board or folded towel to cool. Avoid placing them on a warm surface to prevent the glass jars from shattering.
15. Allow the jars to cool for 24 hours. Bubbles and air will continue to escape during this time, and you may hear popping sounds as the jars seal themselves.

How to Check if Canned Venison Is Sealed

A properly sealed jar will have a concave lid and will not give when you press down on it. If you can press down on the lid and it springs back up, the jar did not seal properly. In this case, store the jar in the fridge and consume the venison within a few days, or remove the contents and freeze them. Avoid freezing the glass jars as they are likely to shatter.

To open a properly sealed jar, you may need to use a spoon or the base of a fork or butter knife to pry open the lid.

How Long Does Canned Venison Last?

Canned venison can last for upwards of two years if stored in a cool, dark place like the back of your cupboard. Some sources suggest that most shelf-stable foods are safe indefinitely as long as the can remains in good condition. Meat will maintain its best quality for at least five years, according to the USDA.

If you’re unsure, trust your nose. If you have any doubts about the safety of the canned venison, it’s best to discard it.

READ NEXT: Deer Jerky Recipe

Canned Venison Recipes

When you open the jar, you’ll only need a bit of salt and pepper, maybe some beef stock, to enjoy a delicious venison stew. The contents of the jar will have the flavor and texture of beef stew, and if you added vegetables, you’ll have a complete meal ready to heat and eat. You can also warm up your favorite sauce or marinara and add the canned venison to create a flavorful dish (remember to drain the liquid from the jar first).

Another idea is to sear the canned venison with some onions and bell peppers, top it with cheese, and make a mouthwatering Italian venison sandwich. With canned venison, the possibilities are endless.

Find the author on Instagram @WildGameJack with any questions or comments.

Find the author on Instagram @WildGameJack with any questions or comments.