Venison Meat Canned
Capture the bold, hearty essence of the outdoors with this Venison Meat Canned recipe, the perfect way to preserve the rich, lean flavors of freshly harvested venison. This step-by-step guide walks you through the art of pressure canning, ensuring tender, flavorful meat that’s safely stored and ready for use in stews, tacos, or hearty casseroles. With just a handful of ingredients—cubed venison, optional canning salt, and your choice of beef broth or water—this recipe highlights simplicity and sustenance. Designed for long-term preservation, each jar is a shelf-stable addition to your pantry that maintains the meat's natural essence for up to a year. Perfect for hunters and meal prep enthusiasts alike, this canning method brings convenience and tradition together in every jar.
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Ingredients
- 4 pounds Venison meat (cubed)
- 1 teaspoon Canning salt
- 4 cups Beef or venison broth (optional)
- 4 cups Water (if not using broth)
Directions
Step 1
Prepare jars, lids, and tools: Wash pint or quart glass canning jars in hot, soapy water, rinse them thoroughly, and set them aside. Sterilize jars and keep them warm using a boiling water canner or clean oven. Wash lids and bands, keeping them ready for use.
Step 2
Trim venison: Carefully remove any visible fat, gristle, or connective tissue from the venison to ensure clean, lean meat. Cut it into 1 to 1 1/2-inch cubes.
Step 3
Prepare liquid: If using broth, heat it gently in a saucepan to keep it warm. If not using broth, heat clean water for packing the jars.
Step 4
Pack jars with venison: Loosely fill each jar with the venison cubes, ensuring you leave 1 inch of headspace at the top of the jar. Do not pack the meat tightly to allow heat to circulate properly.
Step 5
Add salt (optional): Add 1/2 teaspoon of canning salt to each pint jar or 1 teaspoon of canning salt to each quart jar. This is optional but enhances flavor and preservation.
Step 6
Add liquid: Pour hot broth or water into the jars, covering the meat while still maintaining 1 inch of headspace. Use a non-metallic spatula or knife to remove air bubbles by running it along the inside of the jar. Adjust headspace with liquid if necessary.
Step 7
Wipe rims and seal: Use a clean, damp cloth to wipe the rims of the jars to remove any residue. Apply the lids and secure with bands until fingertip-tight.
Step 8
Prepare the pressure canner: Fill the pressure canner with 2-3 inches of water (follow the manufacturer’s instructions). Place the filled jars on the rack inside the canner, ensuring they are not touching each other or the sides of the canner.
Step 9
Can the venison: Seal the pressure canner lid according to the manufacturer’s instructions. Process pint jars at 11 PSI for 75 minutes and quart jars at 11 PSI for 90 minutes (adjust for altitude as needed). Begin timing once the pressure gauge reaches the required PSI.
Step 10
Cool down and remove jars: Turn off the heat and allow the pressure canner to cool completely and depressurize naturally before removing the lid. Remove jars with a jar lifter and place them on a towel-lined surface to cool for 12-24 hours without disturbing them.
Step 11
Check seals: Once jars are completely cooled, check the lids for a proper seal by pressing the center of each lid. If it does not move or pop, the jar is sealed. Refrigerate unsealed jars and consume within a few days.
Step 12
Store: Label each jar with the date of canning and store in a cool, dark, and dry place for up to one year. Enjoy as needed!
Nutrition Facts
| Serving size | (3739.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2926.7 |
| Total Fat 60.1g | 0% |
| Saturated Fat 22.6g | 0% |
| Cholesterol 2032.1mg | 0% |
| Sodium 6172.1mg | 0% |
| Total Carbohydrate 4.0g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g | |
| Protein 552.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 239.6mg | 0% |
| Iron 62.5mg | 0% |
| Potassium 5969.7mg | 0% |
Source of Calories