Quick Answer
If canned venison is discolored, it may indicate spoilage or inadequate processing, and it's recommended to discard the product to avoid foodborne illness.
Assessing the Discoloration
When inspecting canned venison, look for signs of spoilage such as greenish, yellowish, or grayish discoloration. These colors often indicate the presence of bacteria like Botulism or Staphylococcus. If the canned venison is more than 1-2 years old, it’s best to err on the side of caution and discard it.
Pressure Canning Best Practices
To prevent discolored canned venison, follow pressure canning guidelines carefully. Use a pressure canner with a tested gauge and a suitable pressure regulator. Process venison in jars or containers that are specifically designed for canning, using a 0.5 cm (1/4 inch) headspace. For pint (475 ml) jars, process at 15 psi (103 kPa) for 60 minutes at 1,000-1,100 meters (3,300-3,600 feet) altitude.
Storage and Shelf Life
Once canned venison is processed correctly, store it in a cool, dry place, away from direct sunlight and moisture. Shelf life for canned venison typically ranges from 12 to 24 months, but always check for signs of spoilage before consuming it. If the canned venison is discolored or has an off smell, discard it immediately to avoid foodborne illness.
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