The Ultimate Guide to Canning Venison: A Step-by-Step Process

Canning venison is an excellent way to preserve your harvest without relying on freezer space. Whether you are an experienced homesteader or a beginner looking to extend your food storage, pressure canning venison is a simple and effective method. In this guide, we will walk you through the entire process, from preparation to storage.

Why Can Venison?

Canned venison offers several advantages:

Shelf-stable: No need for refrigeration or freezer space.

Long-lasting: Properly canned meat can last for years.

Convenient: Ready-to-use in stews, soups, or quick meals.

Tender and flavorful: Slow pressure canning makes the meat incredibly tender.

What You Need to Can Venison

Before you begin, gather the following supplies:

Fresh venison, properly butchered and trimmed

Canning jars (quart or pint-sized)

Canning lids and rings

Pressure canner (recommended brand: All-American or similar)

Canning salt (optional, but enhances flavor)

Clean cloth for wiping rims

Olive oil (for sealing metal-to-metal pressure canners)

Step-by-Step Canning Process

1. Preparing the Meat

Start by cutting your venison into chunks, ensuring they fit well into your jars. Some people also grind venison for making burger meat, which can also be canned if desired. If grinding, use a rough grind followed by a finer grind to achieve the desired texture.

2. Filling the Jars

Clean and sterilize your canning jars.

Tightly pack the venison chunks into each jar, leaving adequate headspace.

Add 3/4 teaspoon of canning salt per quart jar (optional but recommended for taste and preservation).

Wipe the jar rims with a damp cloth to remove any residue, ensuring a proper seal.

Place lids and rings onto the jars, tightening them just to finger-tight.

3. Preparing the Pressure Canner

Add 2-3 inches of water to the bottom of your pressure canner.

Place the filled jars inside, ensuring they are not touching each other.

Secure the lid and turn the heat on high.

4. Processing the Jars

Allow steam to vent from the canner’s vent pipe for 10 minutes before placing the pressure weight on.

Adjust the weight based on your altitude (generally 10 pounds of pressure is needed).

Once the pressure reaches the appropriate level, reduce the heat slightly to maintain a steady jiggle.

Process quart jars for 90 minutes (or pint jars for 75 minutes).

5. Cooling and Storing

After processing time is complete, turn off the heat and allow the pressure to drop to zero naturally.

Remove the weight and carefully open the lid away from your face.

Using a jar lifter, transfer jars to a towel-lined surface and let them sit undisturbed for 24 hours.

Check seals by pressing the center of each lid; if it doesn’t pop, the jar is sealed.

Label and store in a cool, dark place.

What to Expect from Canned Venison

After cooling, you may notice small white fat deposits in the jars—this is normal. The venison will be incredibly tender, making it a versatile addition to your pantry. Use it in soups, stews, tacos, or enjoy straight from the jar!

Final Thoughts

Canning venison is a rewarding and practical way to preserve your game meat while saving freezer space. By following these steps, you can enjoy high-quality, shelf-stable venison all year long. If you’re a hunter and haven’t tried canning venison yet, now is the perfect time to start!

Happy Canning!