Quick Answer
Canning wild game requires following specific guidelines to ensure food safety, including using a pressure canner, adhering to acidity requirements, and following tested recipes and procedures.
Understanding Acidic and Non-Acidic Foods
When canning wild game, it’s essential to understand whether the meat is acidic or non-acidic. Acidic foods, such as meats with a pH level below 4.6, can be safely canned using a water bath canner. However, non-acidic foods, like venison, require a pressure canner to achieve the necessary temperatures to kill bacteria and other microorganisms. A pressure canner can reach 240°F (115°C), which is the minimum temperature required to can non-acidic foods safely.
Pressure Canning Wild Game
To can wild game, follow these steps: first, prepare the meat by cutting it into small pieces or grinding it, then pack it into clean, sterilized jars, leaving a 1-inch (2.5 cm) headspace. Next, add a tested recipe or a commercial canning salt, making sure to follow the recommended amount. Finally, process the jars in a pressure canner at 10 pounds (4.5 kg) of pressure for 60-90 minutes, adjusting for altitude as necessary. It’s crucial to use a dial-gauge or weighted-gauge pressure canner, as these provide more accurate pressure readings.
Testing and Sterilization
Before canning, ensure that the pressure canner is in good working condition, and the gauge is accurate. Next, test the canner by processing a few test jars, then check them for leaks and proper sealing. Sterilize the jars, lids, and utensils in boiling water for 10-15 minutes to prevent contamination. Always follow tested recipes and procedures to ensure the highest quality and safety of your canned wild game.
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