What Should I Do If My Pressure Canner Malfunctions?

Assessing the Situation

When a pressure canner malfunctions, prioritize food safety above all else. Immediately stop the canning process and let the canner cool completely. Do not attempt to force the canner to seal or try to salvage the contents, as this can lead to contamination and potentially serious foodborne illnesses. Always err on the side of caution and discard any contents that may have been exposed to temperatures outside the safe canning range (usually between 212°F and 240°F).

Inspecting the Contents

Once the canner has cooled, carefully inspect the contents for signs of spoilage or contamination. Check for any unusual odors, slimy textures, or visible signs of mold or yeast growth. If you notice any of these signs, immediately discard the contents. If the contents appear to be unaffected, continue with the next steps to ensure they are stored properly.

Proper Storage and Shelf Life

If the contents passed the inspection, carefully transfer them to clean, sterilized jars, leaving the recommended headspace (usually 1/4 inch). Wipe the rim with a clean, damp cloth and apply the lid and ring. Process the jars in a boiling water bath for 10 to 30 minutes, depending on the jar size and contents. Once the jars are cooled and sealed, label and store them in a cool, dark place. The shelf life of properly canned venison is typically 12 to 18 months, but it’s essential to check the jars regularly for signs of spoilage or leakage.