Can I Pressure Can Venison Stew or Sausage?

Pressure Canning Basics

Pressure canning is the only safe method for canning high-acid and low-acid foods like venison. The high pressure and temperature used in pressure canning kill off bacteria and other microorganisms that can cause spoilage and foodborne illness. It’s essential to choose a tested recipe and follow the instructions carefully to ensure safe and successful canning.

Choosing the Right Jar Size and Processing Time

For venison stew or sausage, use a pressure canner with a capacity of at least 3-4 quarts. Jar sizes typically range from 1/2 pint to 1 quart, but for meat-based products like venison, it’s best to use smaller jars to prevent overcrowding and promote even heating. For a 1/2 pint (8 oz) jar, process the venison stew or sausage at 10 pounds of pressure for 20 minutes. For a 1 pint (16 oz) jar, process at 15 pounds of pressure for 30 minutes.

Safety and Shelf Life Considerations

When pressure canning venison, it’s essential to follow safe canning procedures to ensure the jars seal properly and the contents remain sterile. After processing, let the jars cool and check the seals before storing them in a cool, dark place. Canned venison stew or sausage will typically last for 2-3 years when stored properly, but it’s best to consume it within 12 months for optimal flavor and texture. Always check the jars for signs of spoilage before consuming the contents.