Canning Venison: Cubed & Raw Pack (beef too)

Canning venison is so easy, I wish I had started years ago. 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.

These directions will also work for canning meats such as beef, elk, or pork. Canning chicken or other poultry is different. Any meat must always be processed in a pressure canner.

What follows is a full step by step video, but the same information is found in the article below the video as well. If you like this tutorial, check out my full Canning Meat Course.

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Canning Venison (Cubed & Raw Pack): Extended, Step-By-Step Directions

Gather Your Canning Supplies:

• pressure canner
• canning jars
• canning lids and rings
• jar lifter and canning funnel
• sharp knife

Ingredients:

• venison (or other meat specified above)
• canning salt (optional)

How to Can Venison Cubed (Raw Pack)

1. Trim away any bruised spots, gristle, and extra fat—if you’re lucky enough to have any fat on your deer.
2. Slice across the grain into strips about 1-inch thick. Then cut into chunks the size you prefer. You can divide into lengths to fit your jars, or cut into cubes.

Canning Instruction

1. Pack the meat into hot jars, keeping about 1 inch of headspace at the top.
2. Add canning salt if you like. I’ve seen recommendations for 2 tsp. per quart, but I prefer to lightly salt our meat and usually use just 1 tsp. per quart.
3. No need to add liquid—the meat will release its own juices as it cooks.
4. Use a bubble tool to release large air bubbles. You won’t get them all, but this helps prevent big gaps in the jar. (if you don’t have a bubble tool you can use the handle of a kitchen utensil.)
   
   Tip: Gently press around the edges of the meat to help release air pockets.
   
5. Wipe the rims of your jars clean with a wet paper towel. This is important—any grease or meat particles can interfere with the seal.
   
   Tip: Some people like to use a bit of vinegar instead of water. Works great!
   
6. Place the lids and screw bands on, finger-tight.
7. Put the jars in your preheated pressure canner.
8. Process using the processing times below. Don’t forget to adjust pressure for your elevation using the chart provided.

Recipe Card

Canning Cubed Meat – Raw Pack

These directions will work for canning meats such as beef, elk, or pork. Remember Raw pack is just how you fill the jars. You will still process these in a pressure canner.

Print Recipe

Prep Time:30 minutes mins

Processing Quarts (adjust for altitude):1 hour hr 30 minutes mins

Total Time:2 hours hrs

Equipment

• Pressure Canner
• Canning Jars
• Canning Lids and Rings
• Funnel, Jar Lifter, Lid Lifter, Bubble Tool
• Ladle

Ingredients

• Meat  Cut into cubes or strips.
• Canning Salt Optional. Use 1/2 to 1 teaspoons per pint or 1–2 teaspoons per quart.

Instructions

• Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.

  If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.

For a Raw Pack

• Trim excess fat or gristle from the meat.
• Slice meat across the grain into 1” thick pieces. Cubes or strips are fine.
• Add canning salt to each jar.
• Pack raw meat into jars, leaving 1” headspace. Don’t add liquid. 
• Remove bubbles, wipe the rim clean, and place on seal and ring.
• Place the jar in the warm canner. Proceed to fill all jars. Process according to below directions.  

Notes

Processing with a Pressure Canner

Place the jars in the warm canner. Proceed to fill all jars placing them in the prepared hot canner. 

Put the lid on the canner leaving the weights off.  Bring to a boil. Watch for the steam to start coming out the vent pipe in the lid.

Allow the steam to ‘vent’ for 10 minutes then put the weights on. Use the proper weight for your altitude (check the chart below) This is when pressure will start to build.  

When the pressure reaches the pressure required for your altitude (check the chart below) that is when you’ll start your time.  Process for the full time indicated, adjusting the heat as needed to maintain the correct pressure for the entire time.

When processing time is completed turn off the heat. Do not remove weights yet. Let the canner sit undisturbed until pressure comes back to zero. Do not try to speed up the cooling process.

Remove the weight and wait 5 minutes.

Open the lid to allow steam to escape. (carefully don’t let it hit your face or arms!) Leave the lid setting on top of the canner slightly ajar and wait 5 minutes.

Take the lid off the canner and remove your jars. (optionally you can wait another 5 minutes if the contents appear to be bubbling so hard it is coming out of the jars)

Put the jars a few inches apart on a thick towel and allow them to cool to room temperature undisturbed. 12 hours is suggested.

When the jars are cool, remove the metal bands, check the seals, and store the jars in a cool dark place.

Processing Instructions (Raw Pack) 

Process pints for 1 hour 15 minutes or quarts for 1 hour 30 minutes, adjusting for altitude.  

Altitude Adjustments for Pressure Canner  

Altitude –  Weighted Gauge   

0-1,000 ft – 10 pounds  

1,001-8,000 ft – 15 pounds  

Altitude – Dial Gauge   

0-2,000 ft – 11 pounds

2,001-4,000 ft – 12 pounds 

4,001-6,000 ft – 13 pounds 

6,001-8,000 ft – 14 pounds 

Adapted from: The National Center for Home Food Preservation, Wisconsin Extension

Servings: 2 pounds of meat per a quart jar

Author: Sharon Peterson

Canning Venison (Cubed & Raw Pack): Tips & FAQs

How to Use Home Canned Venison

“I was given some venison and moose meat canned. What are the preparations to put it on the table,in a heated form? I’m really new to this. Any advice?”

Answer:

Bert, your meat can be used in casseroles and for things like chili or spaghetti sauce. Anywhere you would use cooked meat, you can just substitute the canned meat.

One of the ways I use meat is to just dump the jar in a pot. I heat it to a simmer, then add a bit of water or broth if it is too dry, then add some cornstarch or flour to thicken a gravy. Then I serve it with mashed potatoes and a side vegetable. You can also use those packaged gravy mixes too for convenience. I’ve used the brown gravy mix before.

Adding Butter to Canned Venison?

“Hello Sharon, I have a question regarding canning elk meat. I was wondering if you could put butter in with the meat for some flavor? I put butter in with roasts in the Crockpot and it always turns out very good.”

Answer:

I would not put butter in your elk before you can it. Now I realize that meat is going to have some fat in it inherently, and elk usually does not have very much, but recommendations are to not add any fat or oils to your food before canning. You can certainly add it when you open the jar to use it though. You are right–adding that extra fat does help wild meats.

Why are My Jars of Canned Meat Greasy?

“Hi Sharon, I bought some of your canning books and today I canned some chunks of beef in qt. jars. I thought I did everything right, but when I opened the canner to take them out there was a little bit of oily water on top. Does this mean my jars were not tight enough? I tightened them as much as I could with my hands. but I am not as strong as I used to be. They all made that ping sound… are they sealed?

Answer:

It is not unusual for the water and jars to end up greasy or oily. As the jars and food heats up in the canner, it swells, and this sometimes pushes some of the liquid in your jars out. Just remove the rings and wash your jars off and store. They are safe as long as you know you processed correctly and the lids sealed.

Sharon

How Long Does Canned Venison Keep?

“How long will canned venison keep?“

Answer:

As all home-canned goods, canned venison is best used within a year. (Again, this is just a quality issue, not so much a safety issue. If you must can a LOT of venison and don’t use it as fast as you thought, just make sure and pull the older jars to the front so you remember to use them first.)

Can You Can Venison in a Water Bath Canner?

“Can you can venison without a pressure canner? Like in a water bath canner instead?“

Answer:

No, no, no! Canning venison (or any meat, for that matter) without a pressure canner IS NOT safe.

A Note About Liquid

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 okay.

If you are concerned about this, try looking at canning venison hot pack directions. You’ll get a more consistent appearance with more liquid in the jars with that method.

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Source: The National Center for Home Food Preservation, Wisconsin Extension