🦌 Pressure Canning Venison
A Hunter's Guide to Preserving Your Harvest – Jar by Jar
📌 In This Article
🦌 The Hunter's Story
"The easiest way to preserve your venison is to can it. It makes quick meals all year long!" 🦌✨
If you're a hunter, you know the joy of bringing home a deer – and the challenge of preserving all that meat. Pressure canning venison is one of the best ways to keep your harvest safe, tender, and ready to eat . It's a proven method that turns tough cuts into fork-tender, fully cooked meat that's perfect for quick dinners, stews, and tacos.
This method works for both raw pack and hot pack, and it's the same process used for beef, pork, and other wild game. Once you taste canned venison, you'll never go back to freezer-burned meat again.
💬 Why can venison? "It makes quick meals all year long – just open a jar and heat it up!"
⚠️ Important Safety Information
⚠️ Read This Before You Start
Venison MUST be pressure canned. It is a low-acid meat and water bath canning is not safe. The USDA recommends processing venison at 10-11 psi for 75 minutes (pints) or 90 minutes (quarts).
Key Safety Rules:
- Use a pressure canner with a gauge – check calibration annually
- Trim all fat – wild game fat can become rancid and interfere with sealing
- Remove all bones – only boneless meat should be canned
- Leave exactly 1 inch headspace – improper headspace is a leading cause of seal failure
- Process for the full time – 75 min for pints, 90 min for quarts
If you choose to use this method, follow all safety guidelines. Never consume canned goods that show signs of spoilage – bulging lids, off odors, or discoloration.
📦 Ingredients & Equipment
What You'll Need
- 🦌 Venison – boneless, trimmed of all fat and silver skin
- 🥫 Canning jars – pints or quarts, with lids and rings
- 🧂 Canning salt – optional, 1/2 tsp per pint, 1 tsp per quart
- 💧 Water or broth – boiling, for hot pack method
- 🔒 Pressure canner – stovetop, with gauge
💡 Pro tip: "Trim all visible fat from venison – wild game fat can go rancid and cause off-flavors."
📝 Step-by-Step Instructions
Step 1 – Prepare the Meat
- Cut venison into 1-inch cubes or strips that will fit easily into jars.
- Remove all fat, connective tissue, and silver skin.
- To cold pack (raw): Leave meat raw and proceed to jarring.
- To hot pack: Brown meat in a skillet with a little oil, or simmer in water for 5-10 minutes until gray on the outside.
💡 Pro tip: "Hot packing gives a more traditional cooked texture and allows you to season the meat before canning."
Step 2 – Prepare Jars and Canner
- Wash jars, lids, and rings in hot, soapy water.
- Keep jars hot until ready to fill.
- Add 2-3 inches of hot water to the pressure canner and place the rack in the bottom.
Step 3 – Pack the Jars
- Raw Pack: Pack raw venison cubes tightly into jars, leaving 1 inch headspace. Add 1/2 tsp salt per pint (optional). Do not add liquid – the meat will release its own juices.
- Hot Pack: Pack hot venison loosely into jars, leaving 1 inch headspace. Add 1/2 tsp salt per pint (optional). Ladle boiling water or broth over the meat, maintaining 1 inch headspace.
⚠️ Important: "Do not overpack! The meat expands during processing and needs room."
Step 4 – Remove Air Bubbles and Seal
- Run a non-metallic spatula along the inside of each jar to release trapped air.
- Wipe rims clean with a damp cloth.
- Apply lids and tighten to fingertip-tight.
Step 5 – Pressure Can
- Place jars in the pressure canner on the rack.
- Lock the lid and vent steam for 10 minutes.
- Close the vent and bring to pressure:
- Weighted gauge: 10 psi (0-1,000 ft), 15 psi (above)
- Dial gauge: 11 psi (0-2,000 ft), adjust for altitude
- Process pints for 75 minutes and quarts for 90 minutes.
- Turn off heat and let pressure drop naturally.
Step 6 – Cool and Check Seals
- Remove jars and place on a towel-lined counter.
- Let cool undisturbed for 12-24 hours.
- Check seals – lids should be concave and not flex when pressed.
- Remove rings, label with date, and store in a cool, dark place.
💡 Pro Tips for Perfect Canned Venison
- 🦌 Trim fat thoroughly: Wild game fat has a waxy texture and can go rancid, giving the meat an off-flavor.
- 🧂 Salt is optional: It helps preserve texture and flavor, but you can omit it.
- 🌿 Add seasonings: Try garlic powder, onion powder, or bay leaves for extra flavor.
- 💧 Add broth for flavor: Beef or chicken broth adds depth to hot pack jars.
- ⏱️ Let jars rest: Don't disturb them for 24 hours – this allows the seal to form properly.
- 🍽️ How to use: Canned venison is perfect for tacos, stews, soups, sandwiches, and quick dinners.
❓ Frequently Asked Questions
❓ Can I water bath can venison?
No – venison is low-acid and MUST be pressure canned for safety.
❓ How long does canned venison last?
Properly sealed jars last up to 18 months in a cool, dark pantry.
❓ Do I need to cook venison before canning?
No – raw pack is safe, but hot pack gives a different texture.
❓ Why is my venison tough after canning?
Canning actually tenderizes tough meat. If it's dry, try adding more liquid or reducing processing time slightly.
❓ Can I can venison with bones?
No – bones take up space and can prevent proper heat penetration.
❓ What if my jars don't seal?
Refrigerate unsealed jars and use within 3-4 days.
❓ Can I use an electric pressure cooker?
Use a stovetop pressure canner that can maintain constant pressure.
❓ Why is there liquid loss in my jars?
This can happen if pressure drops too quickly – let it come down naturally.
❓ Can I add vegetables to the jars?
Yes – onions, carrots, and celery add flavor, but they'll be very soft.
❓ What are signs of spoilage?
Bulging lids, off odors, cloudy liquid, or discoloration.
📄 Printable Recipe Card
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║ PRESSURE CANNING VENISON ║
║ A Hunter's Guide – Tender, Ready-to-Eat Meat ║
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YIELD: 7-8 pints | TIME: 75-90 min processing
INGREDIENTS:
- Venison, boneless, trimmed of all fat
- Canning salt (optional: ½ tsp per pint, 1 tsp per quart)
- Water or broth (for hot pack)
INSTRUCTIONS:
1. Cut venison into 1-inch cubes. Trim all fat and silver skin.
2. Prepare jars, lids, and pressure canner.
3. Pack meat into hot jars:
- Raw pack: pack tightly, no liquid needed.
- Hot pack: brown or parboil, then pack and cover with liquid.
4. Leave 1" headspace. Add salt if desired.
5. Remove air bubbles, wipe rims, apply lids (fingertip-tight).
6. Pressure can:
- Pints: 75 minutes at 10-11 psi
- Quarts: 90 minutes at 10-11 psi
7. Let pressure drop naturally.
8. Cool 12-24 hours. Check seals.
STORAGE: 18 months (cool, dark place).
"The easiest way to preserve your venison is to can it. It makes quick meals all year long!" 🦌✨
⚠️ MUST use a pressure canner. Water bath canning is NOT safe for venison.
© CanningRebels — Pressure Canning Venison | A Hunter's Guide
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