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 video tutorials on field dressing and quartering 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.

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.

Prepare

• pressure canner
• canning jars
• canning seals and rings
• jar lifter
• canning funnel
• large pot or blancher to cook beets
• bowls
• large spoons
• sharp knife
• towels and dish cloths

Ingredients

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

Procedure

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.

Place 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.

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.

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

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

More Canning Meat Recipes

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

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