Canning Venison

Cubed and Hot Pack

Canning venison is so easy I wish I had started years ago. These directions will work with beef, elk, or pork as well.

venison recipes

Your shelves are full of canning jars with ground or cubed elk.... what do you do with it? Make supper of course!

Click here for information on cooking with home canned wild meats.

I will NOT go into how to butcher your deer. If you would like instructions on how to do that check with your county extension they may have ideas for you.

If you have your meat butchered commercially, check with your butcher and let them know how much of it you would like cubed. Or just have it processed into roasts. See if you save on processing costs by cutting it up yourself.

Great Venison Cooking has some tutorials on processing your deer.

The first time I tried canning venison I could not believe it was so easy. I thought surely there was something I am missing.

Nope, nothing missing. Our meat tasted great!

Any meat must always be processed in a pressure canner.canning venison

My husband and sons butcher our deer with me helping as a wrapper, canner and freezer. Jerky is a team effort. My husband and I make it the boys eat it.

For us, doing it ourselves saves on costs and we know just what we are getting and how our meat is handled.

Any meat must always be processed in a pressure canner.


Gather your canning supplies
  • pressure canner
  • canning jars
  • canning seals and rings
  • jar lifter
  • canning funnel
  • bowls
  • large spoons
  • sharp knife
  • towels and dish cloths

  • Ingredients
    • Venison (or other meat specified above)
    • canning salt


    canning venison

    Cut away any bruised areas, gristle, and excess fat. Slice across the grain into strips about 1 inch thick.

    My kids all help in processing our meat. Here my 6yo is cubing meat for canning. And yes, he is closely monitored of course.

    canning venisonPlace cubes in a large pan and brown.

    Add canning salt to your jars if desired. I use 1 tsp per quart. I have seen it recommended to use 2 tsp. Add according to your taste. canning venison

    Once your meat is heated through, fill into hot jars. Use a slotted spoon and leave the drippings in the pan. After you have the jars full pour any meat drippings over the meat in the jars.

    There may not be enough to cover all the jars. Evenly distribute the juice you have between the jars and then top them off with boiling water. Leave a 1 inch head space.

    canning venison Wipe the rims of your jars clean.

    Place the warmed lids and screw bands on finger tight.

    Place jars in your preheated pressure canner.

    Do your best to make sure the jars are not touching each other. This is sometimes a tight fit so it may take a little maneuvering.

    Follow pressure canning instructions using the processing time below.

    Don't forget to adjust the pressure requirements for your elevation.


    Process Quarts 1 hour 30 minutes
    Process Pints 1 hour 15 minutes

    Adjustments for Pressure Canner
    Altitude in Feet Dial Gauge Canner Weighted Gauge Canner
    0-1000 10 10
    1001-2000 11 15
    2001-4000 12 15
    4001-6000 13 15
    6001-8000 14 15
    8000-10,000 15 15

    Canning Meat

    Venison Ground
    Venison-hot pack
    Venison -raw pack
    Homemade Chicken Broth
    Homemade Chicken Soup
    Smoked Fish

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    Canning Books by Sharon

    I have attempted to share safe preserving methods. However, I make no promises. You alone are responsible for your health. Be aware of current safety recommendations.
    See my Full Disclaimer here.