Quick Answer
To can ground venison safely, follow a pressure canning process with a minimum of 10 pounds of pressure, using a 1-inch headspace, and processing jars for 30 minutes at 10 pounds of pressure for pints and 45 minutes for quarts. Use a pressure canner specifically designed for canning at home. Process in a clean environment to prevent contamination.
Preparing Ground Venison for Canning
Preparing the ground venison is crucial for safe canning. Grind it to a uniform consistency, and then mix with a salt solution (1 tablespoon of salt per pound of venison) to prevent bacterial growth. The mixture should be refrigerated for 24 hours to allow any existing bacteria to die. After the curing period, drain and rinse the venison thoroughly before using it for canning.
Pressure Canning Ground Venison
Use a pressure canner designed for home canning, following the manufacturer’s instructions. For ground venison, a 10-pound pressure is recommended. Process pint-sized jars for 30 minutes and quart-sized jars for 45 minutes at 10 pounds of pressure. Use a 1-inch headspace to ensure proper sealing. Remove jars from the canner and let them cool on a wire rack.
Processing Times and Shelf Life
Ground venison canned under pressure can be stored at room temperature for up to 12 months. Always check the seal before storing jars, and discard any jars that do not seal properly. Always follow safe canning practices to prevent spoilage and foodborne illness. Store sealed jars in a cool, dark place to preserve their quality and shelf life.
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