Is It Safe to Can Venison with Bones in the Jar?

Pressure Canning Safety Guidelines

When pressure canning venison, it’s essential to follow safe practices to avoid contamination and spoilage. Never can meat with bones, as they can harbor bacteria and cause the formation of botulism toxin. Remove all bones, fat, and connective tissue before canning to ensure even heating and prevent the growth of bacteria.

Choosing the Right Jar Size and Processing Time

Use a pressure canner with a minimum capacity of 20 quarts and a rack to keep meat and liquid separate. For a 10-pound batch of boneless, ground venison, use a 12-quart canner. Process at 10 pounds of pressure for 90 minutes at 1,000 feet elevation or below. Increase processing time by 15 minutes for every 1,000 feet elevation above 1,000 feet.

Shelf Life and Storage

Canned venison is safe to store for up to 12 months in a cool, dark place. Before consuming, inspect jars for signs of spoilage, such as swelling, leakage, or mold. Always follow safe canning practices and guidelines to ensure the quality and safety of your canned venison.