Canning Venison, Hot Pack

with Sharon Peterson
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Canning Venison? Try Processing 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.   

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. 

The page has instruction for canning venison with a  hot pack.  This simply means it is cooked before filling your jars.  If you like a raw pack, check out this page.  Remember raw pack does not mean not processed.  The pack method is simply referring to how you fill your jars.  Any packing method MUST be pressure canned.

The first time I tried canning venison I could not believe it was so easy. I thought surely there was something I was missing.  Nope, nothing missing. Our meat tasted great!

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.   And remember, any meat must always be processed in a pressure canner.


Gather your canning supplies and start your canner heating.  You want the canner hot but not boiling by the time you are done searing the meat in preparation for going in the jars. 


    Cut away any bruised areas, gristle, and excess fat. Usually with venison fat is a non issue, but if you are canning beef you might have more fat to remove. 
    Next, slice across the grain into strips about 1 inch thick. Then slice these strips into cubes. Place cubes in a large pan and brown.  Doing this in batches is the best.  You want to brown the meat. If you do a bunch at a time it will tend to gain more liquid in the pan and it seems like they boil and not sear.   Save any broth that is created to add to your broth in the jars.  

Once your meat is heated through, fill into hot jars. Use a slotted spoon and leave the drippings in the pan. 

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. You can choose to leave out the salt, but salt really does add to the flavor and quality so I do recommend it.  

 Top off your jar with either boiling water, or beef broth.   You can also use boilion if you choose.   A tea kettle makes adding your liquid super easy! 

Leave a 1 inch head space.

Wipe the rims of your jars clean.  This is important so that any grease or food will not interfere with the lid sealing to the jar.  Place the  lids and screw bands on finger tight. Finally place jars in your preheated pressure canner.

Follow pressure canning instructions using the processing time below. 

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


    Process Quarts for 1 hour 30 minutes
    Process Pints for 1 hour 15 minutes
    Use the following pressure according to your elevation.  
Adjustments for Pressure Canner
Altitude in Feet Dial Gauge Canner Weighted Gauge Canner
0-1000 11 10
1001-2000 11 15
2001-4000 12 15
4001-6000 13 15
6001-8000 14 15
8000-10,000 15 15

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The Legal Stuff

by Sharon Peterson, Copyright © 2009-2019

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Any statements or claims about the possible health benefits conferred by any foods have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure or prevent any disease. You are encouraged to verify all canning and food preservation advice on the USDA food preservation website. 

See my Full Disclaimer here.

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