Quick Answer
To choose a reliable pressure canning method for venison, look for a tested and proven recipe, follow safe processing times and temperatures, and use a pressure canner that is in good working condition.
Choosing the Right Pressure Canner
When selecting a pressure canner for canning venison, consider a model that is specifically designed for pressure canning and has a sturdy construction. The All American and Presto brands are popular options among experienced canners. Make sure the canner is in good working condition before each use, as a malfunctioning canner can lead to spoilage or even explosions.
Understanding Safe Processing Times and Temperatures
To ensure the safety of your canned venison, follow the recommended processing times and temperatures for each type of venison. For example, ground venison should be processed at 75 minutes at 15 pounds of pressure, while venison steaks should be processed at 30 minutes at 15 pounds of pressure. Always refer to a tested and proven recipe for specific processing times and temperatures.
Jar Sizes and Shelf Life
When canning venison, it’s essential to use jars of the correct size to ensure that the meat is completely covered by liquid. A good rule of thumb is to use wide-mouth quart jars, which can hold up to 1 cup of liquid and provide enough headspace for the meat. Canned venison can be safely stored for up to 12 months in a cool, dark place, but it’s best to consume it within 6 months for optimal flavor and texture.
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