Quick Answer
Yes, you can safely can venison liver using a pressure canner, but it requires adherence to strict guidelines and procedures for achieving the proper temperature and processing time.
Understanding Pressure Canning Basics
Pressure canning is the recommended method for canning low-acid meats like venison liver. This process involves heating the food to a minimum of 240°F (115°C) to kill off bacteria and create a vacuum-sealed environment. A pressure canner can reach temperatures higher than a boiling water bath, allowing for safe canning of low-acid foods.
Canning Venison Liver Safely
When canning venison liver, use a pressure canner that is specifically designed for canning and follow the manufacturer’s guidelines. For a 20-minute processing time, use a pressure canner that can reach 15 pounds of pressure at sea level. Process 1-quart jars for 20 minutes and 1/2-pint jars for 15 minutes. Always use a new jar, lid, and band for each canning session.
Safe Storage and Shelf Life
After canning, allow the jars to cool undisturbed for 12-24 hours before checking the seals. Store the sealed jars in a cool, dark place for up to 12 months. Always check the seals and the condition of the jars before consuming the contents. If a jar does not seal properly or shows signs of spoilage, do not consume the contents and discard the jar.
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