Pressure Canned Venison
Servings: 9 pints
Calories: 544kcal
Canned meat is the convenience food of the homestead!
Check out www.kowalskimountain.com for more delicious recipes!
Equipment
- 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
Ingredients
- 9 pounds Venison approximately one pound per pint jar
- 9 tsp 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
- 0 to 1000 feet in elevation 10 lbs of pressure
- Above 1000 feet in elevation: 15 lbs of pressure
Nutrition
Calories: 544kcal | Protein: 104g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 386mg | Sodium: 2557mg | Potassium: 1443mg | Calcium: 24mg | Iron: 15mg
