Instructions

Freshly butchered venison should be properly aged at least 12 hours before canning.

• Prepare canning jars by heating jars, and keeping them warm until ready to fill.

• FOR RAW PACK: Remove excess fat, sinew, and silver skin

• Cut venison into your preferred sizes as uniformly as possible.
• Pack tightly into canning jars. Leave 1" headspace.
• Add canning salt or sea salt if desired. 1 teaspoon for quarts, 1/2 teaspoon for pints.
• Remove air bubbles.
• Clean the rim of the jar with a paper towel moistened with vinegar.
• Add a NEW metal canning lid.
• Secure finger tight using a metal ring.
• Processing time and pressure depend on your altitude. See Notes below.
• IMPORTANT NOTE: Raw ground venison can be raw packed, however, it must be shaped into meatballs or patties, AND adding a liquid such as broth is required for pressure canning raw ground venison only. Chunks of venison do not require an added liquid when using the raw pack method.
• FOR HOT PACK: Remove excess fat, sinew, and silver skin
• Cook venison two-thirds of the way to doneness (rare).
• Cool enough to handle and cut meat into desired pieces as uniformly as possible.
• Prepare the broth by warming it on the stove.
• Add 1/4 to 1/3 jar of warm broth. Add venison. Fill the jar, submerging the venison in broth. Leave 1" headspace.
• Add salt if desired. Taking into consideration if the broth is salted. 1 tsp for a quart, 1/2 tsp for pints.
• Remove air bubbles.
• Clean the rim of the jar with a paper towel moistened with vinegar.
• Add a NEW metal canning lid.
• Secure finger tight using a metal ring.
• Processing time and pressure depend on your altitude. See Notes below.
• IMPORTANT NOTE: Ground venison does not need to be shaped into meatballs or patties if you brown the meat first. A liquid is still required for all HOT pack pressure canning.