Quick Answer
To avoid jar breakage while pressure canning, keep the jars level, use the correct processing time, and ensure the lid is sealed properly. Use a pressure canner with a dial gauge for accuracy and always follow tested recipes.
Pre-Processing Preparation
Before starting the pressure canning process, ensure the venison is cut into small, uniform pieces to facilitate even heating and prevent hotspots that can cause jar breakage. Use a food mill or grinder to finely chop the meat if necessary. Always follow tested recipes and guidelines for canning venison, such as those provided by the USDA.
Pressure Canning Techniques
When pressure canning venison, maintain a minimum pressure of 10 pounds per square inch (psi) at sea level and adjust the pressure according to your altitude. Use a pressure canner with a dial gauge for accuracy, as it will provide a more precise reading than a weighted gauge. Process the jars for the recommended time, typically 30-90 minutes, depending on the recipe and altitude. For example, processing times for venison may range from 30 minutes at 0-2,000 feet to 90 minutes at 10,000 feet.
Post-Processing Handling
After the processing time has elapsed, let the pressure canner cool naturally and do not remove the lid until the pressure has dropped. Remove the jars from the canner and let them cool on a wire rack. Check the seals after 24 hours by pressing on the lid; if the lid does not move and the seal is tight, the jar is sealed properly. Store sealed jars in a cool, dark place for up to 12 months for optimal shelf life.
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