Canning Venison is so easy I wish I had started years ago. These
directions will also work for canning meats such as beef, elk, pork or
The first time I tried canning meat I could not believe it was so easy. I thought surely there was something I am missing. Nope, nothing missing. It tasted great!
Any meat must always be processed in a pressure canner.
Your shelves are full of canning jars with ground or cubed elk.... what do you do with it?
Make supper of course!
How to Can it and
21 recipes - How to Use it.
Gather your canning supplies
Cut away any bruised areas, gristle, and excess fat. (If you are lucky enough to have any fat on your deer) My kids all help in processing our meat. Here my 6yo is cubing meat for canning. And yes, he is closely monitored of course.
Slice across the grain into strips about 1 inch thick.
Then cut into chunks the size you desire. You can divide into lengths to fit your jar, or cut into cubes.
Pack into hot jars, leaving 1-inch head space.
Add canning salt if desired. I've seen it recommended that you add 2 tsp per quart. I tend to like to only lightly salt our meat. I only use 1 tsp per quart. Do not add liquid! This was the hardest part for me to get. You really don't add liquid. The meat will produce its own juice.
Use the handle of a spoon or something to get out some of the large air bubbles. You won't be able to get it all out. But occasionally you'll notice a large gap. Just poke something in the jar to release those spaces. Fill jars leaving a one inch head space.
Wipe the rims of your jars clean. This is important. You don't want any grease or meat particles left or it will interfere with the seal. Just use a wet paper towel and wipe around each jar rim.
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. For my canner this is a tight fit so sometimes it takes a little maneuvering.
Follow pressure canning instructions using the processing times below.
Don't forget to adjust the pressure requirements for your elevation.
Quarts - 1 hour 30 minutes
Pints - 1 hour 15 minutes
|Adjustments for Pressure Canner|
|Altitude in Feet||Dial Gauge Canner||Weighted Gauge Canner|
Not adding liquid was the most surprising part of canning venison for me. You really don't add liquid. The meat will produce its own juice.
Sometimes the juice will not fill the jar or completely cover the meat. That is ok.