Can I Mix Venison with Other Meats in One Jar?

Pressure Canning Guidelines for Mixed Meats

When pressure canning a mix of venison and other meats, it’s essential to follow the guidelines for the most abundant meat in the mix. For example, if you’re mixing 50% venison and 50% beef, you’ll use the guidelines for beef. Ensure the total weight of the meat is not more than 2/3 of the jar’s capacity, leaving room for liquid and headspace. Use a pressure canner with a minimum of 10 PSI and follow the recommended processing time for the specific meat type.

Jar Sizes and Liquid Requirements

Choose a jar size that allows for 1-2 inches of headspace and follows the recommended liquid ratio for pressure canning. A general guideline is to use 1 cup of liquid for every 1 pound of meat. For a 1-quart (32 oz) jar, you would need 16-32 ounces of liquid. This liquid can be a combination of water, broth, or other acidic liquids like tomato sauce.

Processing Times and Shelf Life

When pressure canning a mix of venison and other meats, the processing time will depend on the most sensitive ingredient in the mix. Generally, you can use the processing times for the most sensitive meat type. For example, if you’re canning a mix of venison and beef, you can use the processing time for beef, which is typically around 90 minutes at 10 PSI for a 0-altitude location. Canned meat mixtures can be stored for up to 12 months when properly sealed and stored in a cool, dark place. Always check the seals before consuming the product.