Processing Time for Canning Venison in a Pressure Canner?

Safety Guidelines for Canning Venison

When canning venison, it’s essential to follow safe practices to avoid spoilage and foodborne illness. Always use a pressure canner, as it can reach the necessary temperatures to kill off bacteria. Before canning, make sure your venison is handled and stored properly to prevent contamination. Always use a tested recipe and follow the instructions carefully.

Processing Times and Jar Sizes

Processing times for canning venison in a pressure canner depend on the jar size and altitude. For pints, use 30 minutes at 10 pounds of pressure for altitudes up to 1,000 feet. For quarts, use 45 minutes at 10 pounds of pressure for altitudes up to 1,000 feet. If you live at a higher altitude, adjust the pressure and processing time accordingly. For example, at 2,000 feet, use 20 pounds of pressure for pints and 35 minutes, or 25 pounds of pressure for quarts and 50 minutes.

Shelf Life and Storage

Canned venison can be stored for up to 12 months in a cool, dark place. Always check the seals before storing and discard any jars that are spoiled or have loose seals. When storing, keep the jars away from direct sunlight and heat sources, and avoid stacking them too high. Proper storage will help preserve the quality and safety of your canned venison.