If you’re an avid hunter, you know that venison can make a delicious addition to any meal. But what do you do if you have more venison than your family can eat in one go? Canning is a great way to preserve the game and enjoy it all year round! In this article, we’ll break down the process of canning venison so that you can enjoy fresh-tasting venison anytime.
How to Can Venison? Step by Step Guide!
Ingredients Needed for Canning Venison
To get started, there are some essential ingredients and supplies that you’ll need for the job. Here’s a list of the items needed for successful canning:
1) Venison –
Use only clean cuts of meat that have been trimmed of fat and gristle. Otherwise, the fat will congeal on top of the jars once they’ve been sealed.
2) Kosher salt –
You’ll need enough kosher salt to coat all of your cuts of meat. The amount will depend on how much venison you’re planning on preserving.
3) Canning jars –
Mason jars or other similarly sized glass containers with lids will work best here. Be sure to sterilize them before use.
4) Pressure cooker –
This is an essential tool if you want to safely preserve your venison without risking spoilage or contamination. A pressure cooker will also reduce cooking time significantly compared to other methods.
Instructions for Canning Venison
Now that you have all your ingredients and supplies ready to go, it’s time to get started! Follow these steps for successful canning:
1) Prepare your meat –
Start by trimming off any fat or gristle from your cuts of meat, then rinse under cold water and pat dry with paper towels. Once prepped, rub each cut lightly with kosher salt and let stand for 10 minutes at room temperature before proceeding to step two.
2) Preheat the oven –
Preheat your oven to 350°F (175°C). Place prepared cuts onto a greased baking sheet and bake in a preheated oven for 15 minutes per side until lightly browned (you may need to adjust cooking time depending on thickness). Remove from the oven when done and let cool slightly before continuing with the next step.
3) Fill jars –
Carefully spoon cooked venison into sterilized Mason jars until nearly full; leave about an inch of headspace at the top of each jar before sealing with lid according to manufacturer instructions (make sure lid is still slightly loose).
4) Pressure cook –
Using a pressure cooker, process filled jars at 11 psi (or whatever pressure is recommended by your cooker’s manufacturer) for 75 minutes; allow the pressure cooker to cool completely before removing jars from inside (be sure not to touch hot surfaces!). Allow cans sit undisturbed overnight before moving them somewhere cool and dark where they will remain undisturbed while storing (e.g., basement pantry shelf).
5) Enjoy! –
When ready, take out cans as needed and enjoy delicious home-canned venison! It should stay good up to one year if stored properly in a cool, dark place away from direct sunlight or heat sources such as radiators or furnaces… just remember not to open more cans than necessary so that remaining contents won’t spoil prematurely!
1. How do you make raw venison?
Canning raw venison is not recommended, as it can lead to foodborne illnesses such as botulism. Instead, pre-cook your venison before sealing in jars and pressure cooking for the desired time.
2. Can you eat deer meat without a pressure cooker?
No, a pressure cooker is an essential tool for canning deer meat safely. Without one, you run the risk of spoilage or contamination and should not attempt to can without it.
3. How long will canned venison last?
Canned venison should last up to one year if stored in a cool, dark place away from direct sunlight or heat sources. Be sure not to open more cans than necessary so that remaining contents won’t spoil prematurely!
4. Can you can deer meat in a regular canner?
No, a pressure cooker is the only safe way to eat deer meat. Regular canners are not designed for this type of high-pressure cooking and can lead to foodborne illnesses if used in this way.
Whether you hunt every fall or just once in a while, preserving your game through canning ensures that none goes wasted AND gives you access to fresh tasting game meats throughout the year! We hope this step-by-step guide has helped give you an idea how easy it is—so now it’s time for You to try it yourself! If done correctly using high quality ingredients like kosher salt ,a reliable pressure cooker ,and Mason Jars ,canning can be a safe & effective way to save money by preserving large batches of game meals . So don’t hesitate to give it a shot today ! You won’t regret it !