Fresh venison meat can be canned using hot or cold pack methods.
Canning is a traditional method of preserving venison and other meats for future use. According to Martin Bucknavage, senior extension associate in food science at Penn State University, the canning process tenderizes otherwise tough cuts of meat while diminishing the strong, gamey flavor associated with deer meat. Using a pressure canner is essential when canning meats, especially game, because meats are naturally low in acidity and must be heated to at least 240 degrees to kill bacteria. Always ensure all materials or equipment used in the canning process are clean and in working order.
Instructions
Hot Pack Canned Venison
1. Rinse the venison and remove any bones or connective tissue. Using a sharp knife, cube or slice the meat into pieces small enough to fit easily into the canning jars.
2. Heat the large pot on medium heat and add the venison and enough water to barely cover the meat. Cover the pot and let the meat simmer until barely pink in the center, stirring occasionally. Remove the venison from the heat, keeping it covered to stay warm.
3. Measure 1 tsp. of salt into the bottom of each quart-sized canning jar, or 1/2 tsp. of salt per pint. Pack the cooked meat evenly into all the jars being used. Using the funnel, evenly distribute the meat broth into every jar. There should be at least 1 inch of space left between the meat and the top of each canning jar.
4. Wipe the jar rims with a clean, damp cloth to remove any spills. Secure and seal the lids and place the jars into the pressure canner, trying not to let them touch each other. Process according to the manufacturer's directions.
5. Allow the canner to cool naturally after processing and before removing the jars. Use the kitchen tongs or jar lifter to move the cooled jars to a flat surface and allow them to cool at room temperature for another 12 hours. Check the jars to make sure the seals are intact, wipe them dry and store in a cool, dry location.
Cold Pack Canned Venison
6. Clean and slice or cube the fresh venison into bite-sized pieces.
7. Add 1/2 to 1 full tbsp. of salt to each jar according to jar size (pint or quart) and pack the raw meat into each jar to within 1 inch of the top.
8. Place the jars into the pressure canner and process according to manufacturer's directions.
9. Allow the process canner to cool before removing the jars with a jar lifter or kitchen tongs. Place the jars on a flat surface and allow them to cool at room temperature for another 12 hours.
10. Check the seals on the cooled jars, wipe off any excess moisture with a clean, damp cloth and store in a cool, dry location.
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