Quick Answer
To pressure can venison safely, you'll need essential supplies like a large capacity pressure canner, canning jars, lids, and a rack specifically designed for canning. Choose jars with a capacity of at least 16 ounces to allow for adequate headspace. Always follow tested recipes and processing times to ensure safe and delicious canned venison.
Essential Supplies for Pressure Canning Venison
A pressure canner is the most critical piece of equipment for canning venison. Look for a large-capacity model that can accommodate 7-10 quart-sized jars, such as the Presto 23-Quart Pressure Canner. This size canner allows for efficient processing and minimizes the need for multiple batches.
Choosing the Right Canning Jars and Lids
For pressure canning venison, it’s best to use 16-ounce or larger jars with a wide mouth, such as Mason or Kerr jars. This size provides adequate headspace for the venison and allows for easy removal of the jars from the canner. Always use new, sterilized lids and bands to ensure a tight seal and prevent spoilage.
Processing Times and Shelf Life
When pressure canning venison, it’s essential to follow tested recipes and processing times to ensure safe and high-quality results. Typically, you’ll need to process 16-ounce jars of venison at 10-15 pounds of pressure for 30-60 minutes, depending on your altitude and the specific recipe. Once processed, canned venison can be stored for up to 12 months in a cool, dark place, such as a pantry or cupboard. Be sure to check the seals and lids regularly to ensure they remain tight and secure.
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