Canning venison offers an excellent way to preserve your harvest and enjoy delicious, tender meat year-round. This method transforms tough cuts into flavorful, ready-to-use protein that can be stored without refrigeration for up to two years. Properly canned venison is shelf-stable, freeing up valuable freezer space and providing a convenient option for quick meals.

The process of canning venison involves careful preparation and the use of a pressure canner to ensure food safety. Raw packing cubed or stripped venison into jars allows for efficient processing and results in tender, versatile meat. This technique not only preserves the meat but also enhances its texture, making it ideal for use in a variety of dishes from stews and chilis to casseroles and pasta sauces.

Understanding Canning and Its Benefits

Canning is a proven method for preserving food, including venison, for extended periods. This process utilizes heat and pressure to create a sealed, shelf-stable product that maintains quality and nutritional value.

The Science of Canning

Canning relies on the elimination of microorganisms and the creation of an airtight seal. High temperatures kill bacteria, yeasts, and molds present in food. The heating process also drives out air from the jar, creating a vacuum seal as it cools.

Pressure canning is essential for low-acid foods like meat. It reaches temperatures above 240°F, necessary to destroy harmful bacteria such as Clostridium botulinum. This bacterium can cause botulism, a severe foodborne illness.

The canning process also halts enzyme actions that can cause food spoilage. By removing oxygen and creating an inhospitable environment for microorganisms, canned foods remain safe for consumption for extended periods.

Advantages of Canning Venison

Canning venison offers numerous benefits for hunters and food enthusiasts. It provides a way to preserve large quantities of meat without freezer space. Canned venison has a shelf life of 2-5 years when stored properly in a cool, dry place.

This preservation method retains the meat’s nutritional value and flavor. Canned venison is tender and ready to eat, making it convenient for quick meals. It’s versatile in recipes, from stews to sandwiches.

Canning allows for portion control and easy storage. It’s an economical way to maximize the use of harvested game. Home-canned venison avoids additives often found in commercially processed meats.

For emergency preparedness, canned venison provides a reliable protein source. It doesn’t require refrigeration, making it ideal for power outages or outdoor activities.

Preparation of Venison for Canning

Proper preparation of venison is crucial for successful canning and ensuring the best quality and flavor of the preserved meat. This process involves carefully selecting, trimming, and treating the venison before it goes into jars.

Selecting Quality Venison

Choose fresh, high-quality venison for canning. The meat should be free from signs of spoilage or contamination. Younger deer generally yield more tender meat. Select lean cuts like the hindquarters, shoulders, or backstrap.

Avoid using meat from animals that were stressed before harvesting, as this can affect flavor and texture. If possible, age the venison in a refrigerator for 7-14 days to improve tenderness and flavor.

Trimming and Processing Venison

Remove all fat, silverskin, and connective tissue from the venison. These can impart off-flavors during canning and storage. Cut the meat into uniform cubes or strips, typically 1-inch pieces for even cooking and easier packing into jars.

Grind some of the venison if desired for a different texture option. Mix ground venison with 10-30% pork fat for added moisture and flavor if preferred.

Rinse the processed meat under cold water to remove any bone fragments or debris. Pat dry with clean paper towels.

Pre-Canning Treatments

Soak the trimmed venison in a brine solution (1/2 cup salt per gallon of water) for 1 hour to help remove any remaining blood and improve flavor. Rinse thoroughly after brining.

For raw pack canning, no further treatment is necessary. For hot pack methods, briefly brown the meat in a skillet to enhance flavor and reduce liquid during canning.

Some canners add a small amount of beef bouillon or seasonings to each jar for extra flavor. Avoid using flour or other thickeners, as these can interfere with safe heat penetration during processing.

Canning Equipment Overview

Proper equipment is crucial for safely canning venison. The right tools ensure food safety and long-term preservation.

Understanding Pressure Canners

Pressure canners are essential for canning low-acid foods like venison. These devices reach temperatures above boiling point, eliminating harmful bacteria.

Most pressure canners have a dial or weighted gauge to monitor pressure. Dial gauges require annual testing for accuracy. Weighted gauges are low-maintenance and self-regulating.

Canners typically hold 7 quart jars or 9 pint jars. Larger models can process more jars simultaneously. Always follow manufacturer instructions for safe operation.

Other Essential Canning Tools

Canning jars are the foundation of home preservation. Mason jars with two-piece lids are standard. Inspect jars for cracks or chips before use.

A jar lifter is indispensable for safely removing hot jars from the canner. Its rubber-coated arms provide a secure grip.

Additional tools include:

• Bubble remover and headspace tool
• Canning funnel
• Lid wand or magnetic lid lifter
• Clean cloth for wiping jar rims

Investing in quality canning equipment ensures safe and successful venison preservation.

Step-by-Step Canning Process

Canning venison requires careful preparation and precise steps to ensure safe, long-lasting preservation. Follow this process to properly can your venison for extended storage.

Preparing the Canning Jars and Lids

Inspect canning jars for cracks or chips. Wash jars, lids, and bands in hot, soapy water. Rinse thoroughly.

Place clean jars in a large pot of simmering water to keep warm. In a separate small pot, place lids in hot (not boiling) water.

Sterilize jars by boiling for 10 minutes if not using a pressure canner. For pressure canning, washing is sufficient.

Filling Jars with Venison

Cut venison into 1-inch cubes or strips. Pack raw meat into hot jars, leaving 1-inch headspace.

Add 1 teaspoon of canning salt per quart jar if desired. Do not add liquid for raw pack method.

Remove air bubbles by sliding a nonmetallic utensil between jar and meat. Adjust headspace if needed.

Wipe jar rims with a clean, damp cloth to ensure proper sealing. Center lids on jars and apply bands fingertip-tight.

Processing in the Pressure Canner

Place filled jars on rack in pressure canner with 2-3 inches of hot water. Fasten canner lid securely.

Leave weight off vent port or open petcock. Heat on high until steam flows freely from vent.

Allow steam to escape for 10 minutes. Place weight on vent or close petcock. Allow pressure to build.

Monitoring Pressure and Time

Start timing when pressure reaches correct level for your altitude. For quarts, process at 10 pounds pressure (weighted gauge) for 90 minutes.

Adjust heat to maintain steady pressure. Do not allow pressure to drop below required level during processing.

If pressure drops, bring back to correct level and restart timing process from the beginning.

Cooling and Sealing Check

Turn off heat when processing time is complete. Allow canner to cool naturally until pressure returns to zero.

Wait 10 minutes after pressure drops to zero before opening canner. Remove weight from vent port or open petcock.

Unfasten lid and remove carefully. Lift jars from canner with jar lifter and place on towel.

Let jars cool undisturbed for 12-24 hours. Check lids for proper seals. Center of lid should be indented and not flex when pressed.

Remove bands and wipe jars clean. Label with contents and date. Store in a cool, dark place for up to one year.

Ensuring Food Safety

Proper food safety practices are crucial when canning venison for long-term storage. Temperature control and vigilance against spoilage are key to preventing foodborne illness.

Importance of Temperature Control

Temperature control is vital throughout the canning process. Venison must be kept cold before canning, ideally below 40°F (4°C). During canning, the internal temperature of jars must reach at least 240°F (116°C) to destroy harmful bacteria like Clostridium botulinum.

Pressure canners are essential for safely preserving low-acid foods like venison. They achieve the high temperatures necessary to eliminate pathogens. Maintaining the correct pressure and processing time is critical.

After canning, cool jars at room temperature. Store them in a cool, dry place between 50-70°F (10-21°C). Extreme temperatures can compromise seal integrity and accelerate spoilage.

Detecting and Handling Spoilage

Regular inspection of canned venison is crucial. Check for signs of spoilage before opening or consuming:

• Bulging lids
• Leaks or seepage
• Off-odors
• Discoloration
• Cloudy liquid

If any of these signs are present, discard the jar immediately. Do not taste suspicious contents.

When opening a jar, listen for a popping sound indicating a proper seal. Inspect the contents for mold, off-colors, or unusual textures. If anything seems off, err on the side of caution and dispose of the venison.

Properly canned venison should maintain quality for 2-5 years when stored correctly. Always label jars with the canning date to track shelf life.

Storing Canned Venison

Proper storage is crucial for maintaining the quality and safety of canned venison. Following recommended practices ensures your preserved meat stays fresh for years.

Optimal Storage Conditions

Store canned venison in a cool, dry place with temperatures between 50-70°F (10-21°C). Avoid areas prone to temperature fluctuations or excessive heat. Basements, pantries, and dark cupboards work well.

Keep jars away from direct sunlight to prevent color changes and nutrient loss. Ensure proper air circulation around containers.

Remove metal bands after 24 hours of cooling to prevent rust and false seals. Check for tight lid seals before storage.

Organize jars by date, placing newer batches behind older ones. Label containers with contents and canning date for easy tracking.

Shelf Life and Rotation Tips

Properly canned venison can last 2-5 years when stored correctly. Inspect jars regularly for signs of spoilage like bulging lids, leaks, or off odors.

Rotate stock by using older jars first. Implement a “first in, first out” system to maintain freshness.

Consider consuming within 1-2 years for best flavor and texture. While safe beyond this timeframe, quality may gradually decline.

Check seals before opening. Discard any jars with loose or damaged lids. Once opened, refrigerate and use within 3-5 days.

Using Canned Venison in Recipes

Canned venison offers versatility and convenience in the kitchen. Its rich flavor and tender texture make it an excellent ingredient for a variety of dishes.

Creating Quick Meals

Canned venison shines in quick, satisfying meals. It can be heated and served over rice or noodles for an instant main course. For a hearty sandwich, mix the venison with mayo, diced onions, and seasonings.

Stir canned venison into pasta sauces or use it as a pizza topping for added protein. It works well in tacos, burritos, or quesadillas too. For a nutritious salad, combine the meat with mixed greens, cherry tomatoes, and a vinaigrette dressing.

Try adding canned venison to scrambled eggs or omelets for a protein-packed breakfast. It also makes an excellent addition to soups and stews, requiring minimal cooking time.

Canned Venison Recipe Inspirations

Canned venison can elevate traditional recipes. Use it in place of beef in a shepherd’s pie, topped with mashed potatoes and baked until golden. For a twist on stroganoff, combine the meat with mushrooms and a creamy sauce over egg noodles.

Create a venison chili by mixing the canned meat with beans, tomatoes, and spices. Simmer for 30 minutes to blend flavors. For a unique take on sloppy joes, combine canned venison with barbecue sauce and serve on toasted buns.

Try a venison pot pie by mixing the meat with vegetables and gravy, then topping with pastry crust. Bake until golden brown. For a quick stir-fry, sauté canned venison with vegetables and serve over rice.

Seasoning and Flavoring Canned Venison

Properly seasoning canned venison enhances its natural flavors and creates delicious, ready-to-eat meals. Careful selection of herbs, spices, and marinades can transform plain venison into gourmet creations.

Herbs and Spices Combinations

Bay leaves, thyme, and rosemary complement venison’s rich flavor. Add 1-2 bay leaves, 1/2 teaspoon dried thyme, and 1/4 teaspoon dried rosemary per pint jar. Garlic powder and onion powder provide savory depth. Use 1/4 teaspoon of each per pint.

Black pepper is essential for canned venison. Add 1/4 teaspoon freshly ground black pepper per pint. Canning salt is crucial for preservation and flavor. Use 1/2 teaspoon per pint.

For a spicier option, try a blend of chili powder, cumin, and paprika. Mix 1/4 teaspoon of each per pint jar. Experiment with sage, marjoram, or juniper berries for unique flavors.

Marinades and Brines Prior to Canning

Marinating venison before canning infuses it with flavor. A simple marinade of olive oil, vinegar, and herbs works well. Mix 1/4 cup olive oil, 2 tablespoons vinegar, and 1 teaspoon mixed herbs per pound of meat.

Brining tenderizes the meat and adds moisture. Dissolve 1/4 cup canning salt and 2 tablespoons sugar in 1 quart of water. Submerge venison for 4-6 hours before canning.

For an Asian-inspired flavor, try a soy sauce and ginger marinade. Combine 1/4 cup soy sauce, 1 tablespoon grated ginger, and 1 clove minced garlic per pound of venison. Marinate for 2-4 hours before canning.