Quick Answer
Sterilizing jars before canning venison is not strictly necessary, but it is a recommended step to ensure the jars are free from contaminants and bacteria that could cause spoilage or botulism.
Preparation and Safety Guidelines
When canning venison, it’s essential to follow safe and tested methods to prevent spoilage and foodborne illnesses. Before canning, make sure to sterilize your canning equipment, including the jars, lids, and utensils, in a pot of boiling water for 10-15 minutes. This will help prevent any bacteria or contaminants from entering the jars during the canning process.
Canning Venison with Pressure Canners
To can venison, use a pressure canner that is specifically designed for high-acid foods. Fill clean, hot jars with hot venison, leaving about 1 inch of headspace. Process the jars at 10-15 pounds of pressure for 90-120 minutes at sea level, adjusting for altitude as necessary. For example, at 1,000 feet, increase the processing time to 100-130 minutes.
Choosing the Right Jar Size and Processing Times
When selecting jars, choose sizes that are specifically designed for canning, such as 8-oz or 16-oz jars. For pressure canning venison, use the recommended processing times based on the jar size and altitude. For 8-oz jars, process for 90 minutes, and for 16-oz jars, process for 120 minutes. Always follow the tested recipe and processing guidelines from a trusted canning resource, such as the USDA’s Complete Guide to Home Canning. After processing, let the jars cool, then store them in a cool, dark place for up to 12 months.
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