What is Ideal Temperature for Canned Venison Storage?

Safe Storage Temperatures

When storing canned venison, it’s essential to maintain a consistent temperature between 70°F and 80°F (21°C to 27°C). This range allows the cans to remain pressurized and prevents bacterial growth. Temperatures above 80°F (27°C) can cause the cans to corrode, while temperatures below 70°F (21°C) may lead to the formation of condensation, which can cause spoilage.

Canning Techniques

To achieve the best results when pressure canning venison, use a pressure canner with a dial gauge to ensure the correct pressure is reached. Use a 16-ounce (450g) or 32-ounce (900g) jar, depending on the quantity of venison you’re processing. Process the jars at 10-15 pounds (4.5 to 6.8 kilograms) of pressure for 90-120 minutes, adjusting for altitude as necessary. Always follow a tested recipe and guidelines from a reliable source, such as the USDA.

Shelf Life and Handling

Canned venison stored in a cool, dry place can last for up to 2 years. Before consuming, always inspect the cans for signs of spoilage, such as swelling, rust, or leakage. When handling canned goods, use a clean can opener and avoid cross-contamination with other foods. Always store the cans in an upright position to prevent the liquid from coming into contact with the lid, which can cause spoilage.