Canning venison will preserve the lean meat's fresh taste
Canning venison allows you to enjoy this flavorful meat year-round. People often freeze venison to preserve its taste, but the freezer can deteriorate the flavor and quality of the meat. Canning venison will preserve the meat's flavor and keep it tasting fresh. To can venison, you will need a pressure canner and know operate its basic functions. Pressure canners safely eliminate harmful bacteria while keeping food tightly stored inside canning jars.
Instructions
1. Cut away excess fat with a sharp knife. Remove any large bones from the meat.
2. Soak the venison in a brine mixture. Combine 1 tbsp. of salt for each quart of cold water. Allow the venison to soak for an hour.
3. Brown venison on the stove, precooking until the meat is rare. Cut the venison into pieces small enough to fit easily into the canning jars.
4. Sterilize the canning jars by boiling the jars, rings and lids in a pot of water for 10 minutes.
5. Fill each jar with the venison. Add the broth and drippings from the meat, and then fill each jar with distilled water or tomato juice. Leave 1 inch of head space at the top of the canning jars. You can also pack the venison meat into the jars and add 2 tsp. of salt for every quart, if you do not want to add any liquid to the jars.
6. Place the canning lids on each jar. Securely attach the ring but do not screw on too tightly. Process the venison in a weighted-gauge pressure canner at 10 lbs. for 75 minutes for pints and 90 minutes for quart jars. If you are canning at a higher elevation than 1,000 feet, you will need to process the jars at 15 lbs. instead of 10.
7. Allow the pressure to drop to zero. Remove the canned venison from the pressure canner carefully and allow cans to cool completely before storing in a cool, dry environment.
8. Check to see if the jars processed correctly. Press down on the center of each lid. If the lid makes a popping noise or dents, you will need to process the canned venison again. Change the canning lid and discard the old one before continuing.
Tags: canning jars, Canning venison, pressure canner, venison will, will need
