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canned ground venison
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Pressure Canned Ground Venison

Canned ground venison is perfect for quick meals! Perfect for any recipe that calls for cooked ground meat! Use a pressure canner for the safe preservation of 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
  • White Vinegar
  • Ladle
  • Canning funnel
  • Jar lifter
  • Tool to remove bubbles and headspace tool optional
  • Ground Venison approximately one pound per pint jar
  • Canning or sea salt
  • Broth Water, or Tomato Juice

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 HOT PACK: Remove excess fat, sinew, and silver skin. I recommend grinding using the largest grinding plate. Ground venison cooks down quite fine.
  • Cook ground venison at least two-thirds of the way to doneness (rare).
  • Strain any excess fat and rinse with hot water.
  • Prepare your desired liquid by warming it on the stove. Use tomato juice, water, or broth.
  • Fill the jar with ground venison. Leave 1" headspace.
  • Add desired liquid, leaving 1" headspace.
  • Add salt if desired. 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 white 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.

Notes

Ground venison can be shaped into meatballs or patties before precooking. Liquid is still required in the jars to ensure correct processing.
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