Venison Pressure Canned
Preserve the rich, savory flavor of the hunt with this foolproof recipe for Venison Pressure Canned! Perfectly suited for avid hunters and homesteaders, this recipe ensures tender, flavorful venison is ready to enjoy year-round. With minimal ingredients—just cubed venison, optional salt, and optional broth or water—this method highlights the natural taste of the meat while providing safe, long-term storage. Detailed instructions guide you through trimming the meat, packing jars, and pressure processing for perfectly sealed jars that can last up to two years. Whether stored as-is or used as a base for hearty stews and casseroles, this shelf-stable venison is a must-have pantry staple.
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Ingredients
- 10 pounds Venison (cubed)
- 1 teaspoon per jar Salt (optional)
- 0 as needed Water or broth (optional)
Directions
Step 1
Start by gathering and sterilizing your pressure canner, canning jars, lids, and rings according to the manufacturer's directions. You'll need approximately 6 pint jars or 3 quart jars for 10 pounds of venison.
Step 2
Trim the venison of all fat, sinew, and silver skin, then cut into 1-1.5 inch cubes. This ensures a clean, flavorful final product.
Step 3
If desired, lightly season the cubed venison with a sprinkle of salt. Use 1 teaspoon per pint jar or 2 teaspoons per quart jar. Salt is optional and simply enhances flavor, so skip it if preferred.
Step 4
Pack the venison cubes tightly into the prepared jars, leaving 1 inch of headspace at the top of each jar. Optional: Add a small amount of hot water or broth to cover the meat, ensuring you still leave 1 inch of headspace. Raw-pack (without added liquid) is also acceptable since the venison will release its own juices during canning.
Step 5
Remove any air bubbles by running a non-metallic spatula or utensil around the inside edges of the jars. Adjust the headspace if necessary.
Step 6
Wipe the rim of each jar with a clean, damp cloth to ensure a tight seal. Place the lids on top and secure with the screw bands, tightening them finger-tight.
Step 7
Place the filled jars into the pressure canner according to your canner's instructions. Add the appropriate amount of water to the canner as specified by its manufacturer.
Step 8
Seal the pressure canner and bring to the correct pressure. Process pint jars at 10 pounds of pressure (weighted gauge) or 11 pounds of pressure (dial gauge) for 75 minutes, or quart jars for 90 minutes. Adjust for altitude according to your canner’s manual.
Step 9
Once the processing time is complete, turn off the heat and allow the pressure canner to depressurize naturally. Do not attempt to speed up cooling, as this can cause the jars to break or the contents to spoil.
Step 10
Carefully remove the jars from the canner using a jar lifter and place them on a cooling rack or towel. Allow them to cool undisturbed for 12-24 hours.
Step 11
After cooling, check that the lids have sealed properly by pressing down on the center of each lid. If the lid does not pop back, it’s sealed. If a jar hasn’t sealed, refrigerate it immediately and use within a few days.
Step 12
Label the sealed jars with the date and store them in a cool, dark place. Properly canned venison can be safely stored for 1-2 years.
Nutrition Facts
| Serving size | (4781.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7166.7 |
| Total Fat 145.1g | 0% |
| Saturated Fat 54.4g | 0% |
| Cholesterol 3855.5mg | 0% |
| Sodium 4787.5mg | 0% |
| Total Carbohydrate 0g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g | |
| Protein 1360.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 498.9mg | 0% |
| Iron 154.2mg | 0% |
| Potassium 14424.2mg | 0% |
Source of Calories