Quick Answer
Yes, using fat when canning venison can be beneficial, as it helps prevent spoilage and extends shelf life by creating a protective barrier against air and moisture.
Using Fat for Preservation
When canning venison, it’s essential to include a layer of fat, such as suet or tallow, to prevent spoilage and extend shelf life. A general rule of thumb is to use 10-20% fat by weight of the venison. This means if you’re canning 100 pounds of venison, you should include 10-20 pounds of fat. The fat acts as a barrier, preventing air and moisture from entering the jar and causing spoilage.
Pressure Canning Guidelines
When pressure canning venison, it’s crucial to follow safe guidelines to ensure the meat is heated to a temperature that kills off bacteria and other microorganisms. Use a pressure canner with a gauge, and set the pressure to 10-15 pounds for altitudes up to 1,000 feet. Process the venison at 10 pounds for 30 minutes, or at 15 pounds for 45 minutes, depending on the altitude and the size of the jars. For a 16-ounce jar, use 30 minutes at 10 pounds, and 45 minutes at 15 pounds. For a 32-ounce jar, use 45 minutes at 10 pounds, and 60 minutes at 15 pounds.
Safety Precautions and Shelf Life
When canning venison, it’s essential to follow safe guidelines to avoid spoilage and foodborne illness. Always use a pressure canner, and never can venison in a water bath canner. Always check the venison for spoilage before canning, and discard any off-flavored or discolored meat. Processed venison will last for 12-18 months when stored in a cool, dark place, and will retain its flavor and texture for 6-12 months when stored properly. Always check the jars for any signs of spoilage before consuming the venison.
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