These directions are for canning ground venison, packed loose in the jar. When you're canning ground venison, you must do a hot pack. The venison is lightly cooked before putting it into the jars.
Canning venison in a cubed form for stews is another great method. Check this page for how to can cubed venison (or beef!).
These directions will work for canning beef, pork, elk, or venison.
Canning meat is so easy, I wish I had started years ago. My husband and sons butcher our deer with me, helping as a wrapper and canner. But you can also do this with deer you've taken to the butcher.
We have the supplies and equipment to grind our own meat.
We have a hand meat grinder that we used to use every year. That meat grinder works great but...it is WORK. We used this method for years. A traditional activity each year was the competition between my 3 older sons (the youngest was just too little to turn the thing). The boys all competed with each other to see who could grind faster and longer. A great game for teen boys to use up some energy while Mom and Dad cheer them on.
One year, we finally broke down and purchased an electric meat grinder. This is great for me! I don't have the energy to grind by hand. When my guys are not available, I can still take out some meat to grind for jerky. The hand grinder does not get used very much anymore, but we still keep it, just in case we ever need it.
If you don't have this equipment, you can take your meat to a processor and have them cut or grind the meat to your preferences.
For us, doing it ourselves saves on costs and we know just what we are
getting and how our meat is handled. Part of having tasty wild game is
proper preparation of the meat.
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.
Remember, any meat (including ground venison) must always be processed in a pressure canner.
First thing to do is gather your canning supplies.
Then gather your ingredients.
Brown meat, onion, and garlic in a heavy skillet. I like my cast iron
dutch oven best. It is heavy to nicely brown the meat, while the sides
keep the splattering to a minimum. When I'm canning venison, I brown a lot of meat, so
this works well for me. You could also use a regular skillet. Whatever works!
Add salt, onion, and peppers as desired. Onion and peppers are both optional ingredients. I love my food processor for this step. It speeds things up, and I don't get quite so teary eyed when chopping this amount of onions.
Cook until veggies are tender. The amounts of the onion and/or peppers can be adjusted for your taste preference. In fact, you can preserve just the meat if you prefer not to add the onion or garlic.
Drain and discard any grease that collects. Grease or fat is rarely an issue with venison, but if you are canning beef or some other meat, there may be some grease build up.
Add your choice of liquid to the pan. I usually use plain water or beef broth. You can also use tomato juice. I'll sometimes add some beef bouillon to the jars when I'm using plain water.
Add liquid until browned meat is just about covered. The amount will depend on how much meat you are canning. Bring meat and liquid back to a boil.
Pack hot meat into hot jars, leaving 1-inch headspace.
Add canning salt to each jar if desired: 1/2 tsp per pint or 1 tsp per quart.
I say if desired because for those who need the low sodium, it is safe to leave salt out. But honestly, it helps the flavor so much, I really do recommend adding even just a little bit of salt.
Add enough hot broth or other liquid to cover. Leave 1-inch headspace.
Remove air bubbles with a bubble tool or plastic orange peeler.
It is especially important to wipe the rims clean when you are canning ground venision. If your jar rims get greasy, it may interfere with your seal. So take a paper towel and wipe off the rims of the jar now. I've seen it suggested to use vinegar to wipe them off as it gets the grease off well. But I've always just used hot water.
Now place your lid on the jar and secure with a screw band.
Place jars in your preheated pressure canner.
Follow pressure canning instructions, using the processing times below.
Don't forget to adjust the pressure requirements for your elevation.
Process Quarts: 1 hour and 30 minutes
Process Pints: 1 hour and 15 minutes
|Adjustments for Pressure Canner|
|Altitude in Feet||Dial Gauge Canner||Weighted Gauge Canner|
Page last updated: 12/13/2019.