Quick Answer
Common mistakes when canning venison include inadequate processing times, improper jar sealing, and failure to follow safe canning practices, which can lead to spoilage, contamination, and foodborne illness.
Inadequate Processing Times
When canning venison, it’s crucial to follow the recommended processing times to ensure that bacteria and other microorganisms are destroyed. For pressure canning, the recommended processing time for venison is typically 90 minutes at 15 pounds of pressure for 0-1,000 feet elevation. At higher elevations, processing times are increased by 1 minute for every 1,000 feet above 1,000 feet.
Safe Canning Practices
To avoid contamination and spoilage, it’s essential to follow safe canning practices, such as ensuring that jars are clean and sterilized before filling and sealing. Jars should be packed tightly, but not overfilled, to allow for expansion during processing. When processing, the pressure gauge should be checked regularly to ensure that the recommended pressure is maintained. After processing, jars should be removed from the canner and allowed to cool before checking the seals.
Choosing the Right Jar Size
When canning venison, it’s essential to choose the right jar size to ensure that the meat is properly sterilized and sealed. Typically, 1-pint or 1-quart jars are recommended for canning venison. It’s also crucial to leave the recommended headspace to allow for expansion during processing. For example, 1/4 inch headspace is recommended for 1-pint jars, while 1/2 inch headspace is recommended for 1-quart jars.
Find more answers
Browse the full Q&A library by topic, or jump back to the topic this question belongs to.