Canning Venison

In this post, I’ll share my step-by-step guide to canning venison, so you can make the most of your harvest and enjoy the benefits of this time-honored preservation method.

As an avid hunter myself, I know firsthand how quickly freezer space fills up after butchering your own meats. With limited room to store our prized venison, we often turn to canning venison as a practical solution.

Canning venison not only frees up valuable freezer space but also provides a versatile and convenient way to enjoy this delicious meat year-round.

Canned venison is incredibly versatile and can be used in a variety of dishes, from hearty stews and soups to savory tacos and sandwiches. Its tender texture and rich flavor make it a favorite in our household. Plus, canning preserves the meat’s nutritional value, ensuring we have a healthy, protein-packed option ready whenever we need it.

Preparing to Can Venison

Before diving into the canning process, it’s important to gather all the necessary supplies and ensure you have a clear understanding of the steps involved.

Here’s a comprehensive list of what you’ll need and some tips to get started:

Supplies Needed:

• Fresh venison (cut into 1-inch cubes or strips)
• Canning jars (pint or quart)
• Lids and bands
• Pressure canner
• Jar lifter
• Funnel
• Ladle
• Cutting board
• Sharp knife
• Salt (optional, for flavor)

Step-by-Step Preparation:

Sterilize Your Jars and Lids:

• Begin by thoroughly washing your canning jars, lids, and bands with hot, soapy water. Rinse well and set aside. Sterilize the jars by placing them in a pot of boiling water for 10 minutes. Keep them hot until you’re ready to fill them. Lids should be kept in hot (not boiling) water to ensure a good seal.

Prepare the Venison:

• Trim any excess fat, sinew, or gristle from the venison. Cut the meat into uniform 1-inch cubes or strips. This will help ensure even cooking and processing.

Raw Pack Method:

• Fill the Jars: Pack the raw venison pieces tightly into the hot, sterilized jars, leaving 1-inch headspace at the top. The meat will shrink during the canning process, so it’s okay to pack it in firmly.
• Add Salt (Optional): If desired, add 1/2 teaspoon of canning salt per pint jar or 1 teaspoon per quart jar for added flavor.

Hot Pack Method:

• Pre-cook the Venison: Brown the venison pieces in a skillet over medium heat until they are lightly cooked. This step is optional but can enhance the flavor and texture of the canned meat.
• Fill the Jars: Pack the pre-cooked venison into the hot, sterilized jars, again leaving 1-inch headspace. Add boiling water, broth, or tomato juice to cover the meat, maintaining the headspace.

Remove Air Bubbles:

• Use a non-metallic utensil, like a plastic knife or a bubble remover tool, to remove any air bubbles from the jars. Gently slide it down the sides of the jar and press towards the center. Add more liquid if necessary to maintain the proper headspace.

Wipe the Rims and Apply Lids:

• Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on the jars and screw the bands on until fingertip-tight.

Process in the Pressure Canner:

• Place the filled jars in your pressure canner, following the manufacturer’s instructions. Ensure there is a rack at the bottom of the canner to prevent the jars from sitting directly on the heat source. Add the recommended amount of water.
• Vent the Canner: Close the lid and allow steam to escape for 10 minutes to vent the canner. Then, place the weight on the vent and bring the canner up to the correct pressure (usually 10-15 pounds, depending on your altitude).
• Process the Jars: Process pint jars for 75 minutes and quart jars for 90 minutes. Maintain a consistent pressure throughout the processing time.

Cool and Store:

• Once the processing time is complete, turn off the heat and allow the pressure to drop naturally. Do not force cool the canner. When the pressure has fully released, carefully remove the lid.
• Using a jar lifter, remove the jars and place them on a towel or cooling rack. Let them cool undisturbed for 12-24 hours. Check the seals after cooling. Any unsealed jars should be refrigerated and used within a few days. Properly sealed jars can be stored in a cool, dark place for up to a year.

By following these steps, you’ll have a pantry stocked with nutritious and flavorful canned venison, ready to be used in a variety of recipes.

Recipe Ideas Using Canned Venison

Canned venison is a versatile ingredient that can be used in a variety of delicious dishes, making it easy to enjoy your harvest throughout the year.

Here are a few recipe ideas to get you started:

Hearty Venison Stew:

• This classic dish is perfect for chilly days. Combine canned venison with root vegetables, potatoes, and a rich broth for a comforting meal. Check out this Hearty Venison Stew Recipe from Modern Farmhouse Eats.

Venison Tacos:

• Quick and easy, venison tacos are a family favorite. Simply heat the canned venison, season with your favorite taco spices, and serve with tortillas, fresh salsa, and all your favorite toppings. Try this Venison Tacos Recipe from Hunter Angler Gardener Cook.

Venison Chili:

• Add a jar of canned venison to your favorite chili recipe for an extra boost of flavor and protein. Perfect for game day or a cozy night in. Visit this Venison Chili Recipe from Culinary Hill.

Venison Shepherd’s Pie:

• Use canned venison as the base for a hearty shepherd’s pie. Top with creamy mashed potatoes and bake until golden brown. Follow this Venison Shepherd’s Pie Recipe from Hunt Gather Cook.

Venison Pot Pie:

• Create a comforting pot pie by mixing canned venison with vegetables and a savory gravy, then topping with a flaky pie crust. For a detailed recipe, check out this Venison Pot Pie Recipe from Fox Valley Foodie.

Venison Sloppy Joes:

• A quick and kid-friendly meal, venison sloppy joes are a great way to use canned venison. Just mix with a tangy sauce and serve on buns. Try this Venison Sloppy Joes Recipe from Be Wild Eats.

By incorporating these recipes into your meal planning, you can enjoy the delicious taste of venison all year long.

For more ideas and detailed recipes, explore these linked resources and discover new ways to savor your canned venison.

Frequently Asked Questions About Canning Venison

1. Why should I can venison instead of freezing it?

Canning venison is a great option when you have limited freezer space. It also makes the meat shelf-stable, which means you don’t have to worry about power outages or freezer burn. Additionally, canned venison is ready to eat and can be quickly incorporated into various dishes without the need for thawing.

2. Do I need to add liquid when canning venison?

When using the raw pack method, you don’t need to add liquid as the meat will produce its own juices during the canning process. However, if you prefer the hot pack method, you can add boiling water, broth, or tomato juice to cover the meat before processing.

3. Can I add spices or vegetables to the jars?

It’s best to keep the recipe simple to ensure safe canning practices. While you can add salt for flavor, avoid adding other spices, vegetables, or fillers as they can affect the canning process and the safety of the final product. You can always add seasonings and vegetables when you use the canned venison in recipes.

4. How long does canned venison last?

Properly processed and sealed canned venison can last for up to a year when stored in a cool, dark place. Always check the seals before consuming, and if a jar is unsealed or has a compromised lid, discard the contents.

5. Can I use a water bath canner for venison?

No, venison is a low-acid food and must be processed in a pressure canner to reach the necessary temperatures to kill harmful bacteria and ensure safe preservation. A water bath canner does not reach high enough temperatures for safely canning meat.

6. What should I do if a jar doesn’t seal?

If a jar doesn’t seal, you can reprocess it within 24 hours using a new lid. Alternatively, you can refrigerate the unsealed jar and use the venison within a few days. Always ensure the rims of the jars are clean and free of any residue before sealing.

7. Can I can venison that has been frozen?

Yes, you can can venison that has been previously frozen. Just make sure to thaw it completely and use it promptly to ensure the best quality and safety during the canning process.

Happy Canning!