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pressure canned venison
Print Recipe

Pressure Canned Venison

Author: Barbra-Sue Kowalski

Ingredients

  • Pressure canner required
  • Clean glass canning jars. Always inspect the jars for any nicks chips on the rims or sharp edges that might prevent the jar from sealing.
  • Clean canning lids
  • Clean canning rings
  • Vinegar
  • Tongs
  • Ladle
  • Canning funnel
  • Jar lifter
  • Tool to remove bubbles and headspace tool optional
  • Venison approximately one pound per pint jar
  • Canning or sea salt
  • Broth Water, or Tomato Juice (for hot pack only)

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.

Notes

For both raw pack and hot pack canned venison:
Using a Dial Gauge Canner:
Pints are processed for 75 minutes.
Quarts are processed for 90 minutes.
Canner Pressure (PSI) is set according to Altitude.
  • 0 to 2000 feet in elevation: 11 lbs of pressure
  • 2001 ft to 4000 feet in elevation: 12 lbs of pressure
  • 4001 to 6000 feet in elevation 13 lbs of pressure
  • 6001 to 8000 feet in elevation: 14 lbs of pressure
Using a Weighted Gauge Canner:
Pints are processed for 75 minutes.
Quarts are processed for 90 minutes.
Canner Pressure (PSI) is set according to Altitude.
  • 0 to 1000 feet in elevation 10 lbs of pressure
  • Above 1000 feet in elevation: 15 lbs of pressure

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