Quick Answer
Properly labeling canned venison ensures safe storage and identification of contents. Label each jar with the date it was processed, contents (venison), and any additional ingredients used, such as salt or spices.
Preparing Labels
When labeling canned venison, use a permanent marker to write the following information on the jar: date processed (month/day/year), contents (venison), and any added ingredients. For pressure canning, it’s essential to include the pressure canner used, such as pounds per square inch (PSI) or kilograms per square inch (KSI), along with the processing time. Use a label or a piece of tape to secure the information on the jar.
Choosing Jar Sizes
Select the right jar size for the amount of venison being canned. Typically, use 1-quart (960 ml) or 1-pint (475 ml) jars for pressure canning venison. Larger jars can be used for bulk processing, but ensure the canner is designed for such sizes. For a standard household, 1-quart jars are suitable for most venison canning needs.
Processing Times and Safety Guidelines
To ensure safe storage, follow the recommended processing times for pressure canning venison. According to the USDA’s Complete Guide to Home Canning, pressure can venison at 10 PSI (0.7 bar) for 90 minutes, or at 15 PSI (1.0 bar) for 30 minutes. Always follow the canner’s manufacturer guidelines and recommended processing times for optimal results. Regularly inspect canned goods for signs of spoilage, such as swelling, rust, or leakage, and discard any items that show these signs.
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