Quick Answer
To pressure can game meat safely, follow tested procedures and guidelines, use a pressure canner rated for at least 15 pounds of pressure, and adhere to recommended processing times and temperatures. Use jars with a self-sealing lid and proceed with caution to avoid spoilage and contamination.
Choosing the Right Jar Size
Select jars that fit your pressure canner’s capacity and the amount of meat you plan to can. Typically, 1-pint (16 oz) jars are ideal for smaller game like rabbit or squirrel, while 1-quart (32 oz) jars work well for larger game like venison or elk. Always follow jar manufacturer guidelines for capacity and compatibility.
Processing Times and Temperatures
When pressure canning game meat, it’s crucial to maintain a minimum of 10 pounds of pressure at 240°F (115°C) for at least 60 minutes for altitudes below 1,000 feet. For higher elevations, consult a reliable pressure canning guide or your pressure canner’s manufacturer for specific adjustments. Processing times may vary depending on the meat’s thickness and the canner’s pressure. Always refer to tested recipes or guidelines for accurate parameters.
Safety Guidelines and Shelf Life
To ensure safe consumption, always use a pressure canner that’s been tested and verified for proper operation. Before canning, ensure the meat is fresh and handled safely to prevent contamination. Canned game meat can be stored at room temperature for up to 2 years or in the refrigerator for up to a year. Always inspect the seal for any signs of leakage or spoilage before consuming the product.
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