Quick Answer
To prepare venison for canning, it's essential to follow a precise process that ensures the meat is safely sterilized and sealed. This involves grinding or cutting the meat into small pieces, mixing it with a marinade or sauce, and then processing it in a pressure canner. The key is to maintain a consistent temperature and pressure to prevent spoilage and foodborne illness.
Preparing Venison for Canning
To prepare venison for canning, start by trimming any excess fat and lean tissue from the meat. Cut or grind the meat into small pieces, about 1/4 inch in thickness, to ensure even cooking and to prevent large chunks from causing uneven pressure in the canner. This is especially crucial when canning venison steaks or roasts.
Canning and Processing
Use a pressure canner specifically designed for canning low-acid foods like venison. Fill clean, hot jars with the prepared venison mixture, leaving about 1 inch of headspace. Use a jar lifter to remove the jars from the canner and let them cool. Process the jars for 60 minutes at 10 pounds of pressure for pint-sized jars or 90 minutes for quart-sized jars. Let the pressure drop naturally before removing the jars from the canner.
Storage and Shelf Life
Once the jars have cooled, check the seals by pressing on the top of each 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. Always follow safe canning practices and guidelines from reputable sources like the USDA to ensure the quality and safety of your canned venison.
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