Quick Answer
Pressure canners, a meat thermometer, and a pressure gauge are essential tools for pressure canning venison to ensure food safety and quality.
Essential Tools for Pressure Canning Venison
A pressure canner is the most critical tool for pressure canning venison. Choose a canner that is specifically designed for pressure canning and is large enough to hold the jars and venison. Popular options include the 20-quart and 25-quart canners from Presto or All American.
Safety Guidelines and Jar Sizes
When pressure canning venison, it’s essential to follow safe processing times and temperatures to prevent spoilage and foodborne illness. Always use a pressure gauge to ensure the canner is at the recommended pressure, typically 10-15 PSI for high-acid foods like meats. Use standard canning jar sizes, such as 8 oz, 16 oz, or 32 oz, and follow the recommended headspace and processing times for each size. For venison, processing times range from 90-120 minutes, depending on the jar size and altitude.
Processing Times and Shelf Life
Once the canner has reached the recommended pressure, process the jars for the specified time, then let them cool naturally. Store sealed jars in a cool, dark place, where they can be kept for up to 12 months. Always check the seals before storing the jars and use a food canning thermometer to ensure the jars have reached a minimum internal temperature of 212°F during processing. By following these guidelines, you can enjoy your pressure-canned venison for months to come.
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