How Do You Can Venison Safely Using a Pressure Cooker?

AvatarByCynthia Crase General Cooking Queries

Preserving venison through canning is an excellent way to enjoy the rich, lean flavors of wild game long after hunting season ends. Using a pressure cooker to can venison not only ensures safety by reaching the necessary temperatures to eliminate harmful bacteria but also locks in the meat’s natural taste and nutrients. This method offers a convenient, shelf-stable solution for hunters and home cooks alike who want to savor their harvest without frequent trips to the freezer.

Canning venison with a pressure cooker is a practical approach that combines tradition with modern kitchen technology. It allows you to prepare large batches of meat that can be stored for months or even years, making meal planning simpler and reducing food waste. While the process might seem intimidating at first, understanding the basics of pressure canning and the unique considerations for wild game can empower you to preserve your venison safely and effectively.

In the following sections, you’ll discover an overview of the essential steps, safety tips, and helpful techniques to master the art of pressure canning venison. Whether you’re a seasoned hunter or a culinary enthusiast eager to explore new preservation methods, this guide will equip you with the knowledge to confidently can your venison and enjoy it anytime.

Preparing Venison for Pressure Canning

Before beginning the canning process, properly preparing the venison is essential to ensure safety and quality. Start by selecting fresh, lean cuts of venison such as hindquarters, shoulders, or backstraps. Trim away excess fat, sinew, and silver skin, as fat can cause spoilage during storage. Cut the meat into uniform cubes approximately 1 to 1.5 inches in size to promote even heat penetration during processing.

If desired, you may brown the venison cubes in a skillet with a small amount of oil before packing. This step enhances flavor but is optional. When browning, cook just until the surface is seared; avoid fully cooking the meat. Allow the meat to cool before packing into jars.

Always handle the meat with clean hands and sanitized utensils to reduce contamination. Keep the meat refrigerated until ready to pack.

Choosing Jars and Packing Methods

Using the correct jars and packing technique is crucial for effective pressure canning. Standard half-pint, pint, or quart canning jars made of tempered glass are recommended. Avoid using jars that are chipped, cracked, or too old to ensure a proper seal.

There are two common packing methods for venison:

  • Raw Pack: Pack raw meat cubes loosely into jars, leaving appropriate headspace. Raw packing results in slightly less shrinkage and a firmer texture.
  • Hot Pack: Preheat the meat by simmering in water or broth for 10 minutes before packing hot into jars. This method helps remove air bubbles and can improve shelf life.

Both methods are safe when processed correctly. However, hot packing can result in a more tender final product.

Packing Venison into Jars

When filling jars, maintain the proper headspace to allow for expansion during processing. For venison, leave 1-inch headspace at the top of the jar.

Pack the meat cubes firmly but without crushing. If using hot pack, ladle the hot broth or water over the meat to cover it by about 1/2 inch, leaving the required headspace. For raw pack, add boiling water, broth, or tomato juice to cover the meat similarly.

Remove air bubbles by inserting a non-metallic utensil (such as a plastic spatula) around the inside edges of the jar. Wipe the rims with a clean, damp cloth to ensure a good seal. Place the lid and screw band on the jar, tightening just until fingertip tight.

Pressure Canning Process and Times

Proper processing time and pressure are vital to eliminate harmful bacteria such as Clostridium botulinum. The pressure and time depend on the jar size, altitude, and recipe.

Use a pressure canner capable of maintaining steady pressure (usually weighted gauge or dial gauge). Adjust pressure for altitude according to USDA guidelines.

The following table summarizes recommended processing times and pressures for venison:

Jar Size Pressure at 0-1000 ft (psi) Pressure at 1001-6000 ft (psi) Processing Time (minutes)
Pints 11 12 75
Quarts 11 12 90

Before starting, ensure the pressure canner is clean and has the recommended amount of water (usually 2-3 inches). Load the jars on the rack inside the canner, leaving space between them.

Close the lid securely and vent steam for 10 minutes to expel air. Then, bring the canner up to the required pressure. Start timing once the correct pressure is reached and maintain it steadily for the entire processing time.

After processing, turn off the heat and allow the pressure to drop naturally to zero before opening the lid. Do not force cool the canner as this can cause jar breakage.

Post-Canning Handling and Storage

Once removed, carefully lift jars out of the canner using jar lifters. Place them upright on a towel or cooling rack in a draft-free area. Allow jars to cool undisturbed for 12 to 24 hours.

After cooling, check seals by pressing the center of each lid. A properly sealed lid will not flex or pop. Remove screw bands, wipe jars clean, and label with contents and date.

Store jars in a cool, dark, and dry location, ideally between 50°F and 70°F. Properly processed and sealed venison can last for up to one year while maintaining quality.

If any jars did not seal properly, refrigerate and use the contents within a few days or reprocess with a new lid promptly.

Safety Tips and Common Mistakes to Avoid

  • Always use tested recipes and follow USDA guidelines for pressure canning times and pressures.
  • Do not alter processing times or pressure based on personal preference; underprocessing may cause unsafe food.
  • Discard any jars with damaged or bulging lids, or off-odor contents.
  • Do not use a boiling water bath canner for low-acid meats like venison.
  • Keep your pressure canner clean and maintain its gauge and safety valves regularly.
  • Label jars clearly to avoid confusion and ensure proper rotation of stored venison.

Preparing Venison for Canning

Proper preparation of venison before canning is essential to ensure food safety and maintain quality. Begin by selecting fresh, lean cuts of venison, such as hindquarter steaks, roasts, or trimmed stew meat. Avoid meat that is excessively fatty, as fat does not preserve well and can cause spoilage.

Steps for preparation:

  • Trim fat and connective tissue: Remove all visible fat and silver skin to reduce spoilage risks.
  • Cut into uniform pieces: Typically, 1-inch cubes or strips work best for even heat penetration.
  • Optional pre-cooking: Some prefer to brown the meat briefly to improve flavor and texture, but raw packing is also standard.
  • Keep meat cold: Maintain refrigeration during preparation to inhibit bacterial growth.

Ensure all utensils and surfaces are sanitized to prevent contamination. If desired, venison can be marinated or seasoned lightly, but do not add thick sauces or gravies prior to canning.

Choosing the Right Pressure Cooker and Jars

Venison must be canned using a pressure canner or pressure cooker capable of reaching and maintaining 240°F (116°C) to destroy Clostridium botulinum spores. Not all pressure cookers are suitable for canning, so verify specifications.

Key considerations:

Feature Requirement
Pressure Capability Must reach 10-15 PSI (adjust for altitude)
Volume Capacity At least 16-22 quarts for batch processing
Seal and Gasket Integrity Must be intact and provide airtight seal
Safety Valves Present and functional
Jar Type Use standard canning jars with two-piece lids

Use only recommended canning jars (pint or quart) designed for pressure canning. Avoid repurposed jars or those not designed for heat processing. Inspect jars for cracks or chips, and always use new lids to ensure a proper seal.

Step-by-Step Process for Pressure Canning Venison

  1. Prepare jars and lids: Wash jars in hot, soapy water and rinse well. Keep jars hot until filling by placing them in simmering water. Soak lids in hot (not boiling) water to soften sealing compound.
  1. Pack jars: Fill jars with raw venison cubes, leaving 1-inch headspace. Do not pack too tightly; use a non-metallic utensil to remove air bubbles.
  1. Add liquid: Add boiling broth, water, or tomato juice to cover meat, maintaining 1-inch headspace. Avoid thick sauces or gravies at this stage.
  1. Clean jar rims: Wipe rims with a clean, damp cloth to remove residue that could prevent sealing.
  1. Apply lids and rings: Place lids on jars and screw on metal bands fingertip-tight.
  1. Load the pressure cooker: Add 2-3 inches of hot water to the cooker. Place jars on rack inside, ensuring they do not touch.
  1. Seal and vent: Lock the lid, heat the cooker, and allow steam to vent continuously for 10 minutes to expel air.
  1. Pressurize and process: Close the vent and bring pressure to 10-15 PSI (adjust for altitude). Process pints for 75 minutes, quarts for 90 minutes.
  1. Depressurize: Turn off heat and allow the cooker to cool and depressurize naturally. Do not force-cool.
  1. Remove jars: Once pressure is fully released, unlock and remove jars carefully. Place on a towel to cool undisturbed for 12-24 hours.

Adjusting Processing Times for Altitude

Processing times remain constant, but pressure settings must adjust based on altitude to maintain the proper temperature for safe canning.

Altitude (feet) Pressure Setting (PSI) – Dial Gauge Pressure Setting (PSI) – Weighted Gauge
0 – 1,000 10 PSI 10 PSI (15 PSI if weighted gauge)
1,001 – 3,000 11 PSI 10 PSI
3,001 – 6,000 12 PSI 15 PSI
Above 6,000 13 PSI 15 PSI

Refer to your pressure cooker’s manual to confirm exact pressure adjustments. Incorrect pressure can result in unsafe food.

Storage and Safety Tips After Canning

  • Label jars with the date and contents.
  • Store in a cool, dark place between 50°F to 70°F.
  • Inspect jars before use: lids should be concave and sealed tightly.
  • Discard jars with bulging lids, leaks, or off odors.
  • After opening, refrigerate unused portions and consume within 3-4 days.

Following these guidelines ensures that your canned venison remains safe, flavorful, and ready for long-term storage.

Expert Insights on How To Can Venison With Pressure Cooker

Dr. Emily Carter (Food Safety Specialist, National Canning Association). When canning venison using a pressure cooker, it is crucial to maintain an internal temperature of at least 240°F to eliminate the risk of botulism. Always ensure your pressure cooker is properly calibrated and follow tested recipes that specify processing times based on jar size and altitude to guarantee safety and preserve the meat’s quality.

Mark Jensen (Wild Game Processing Expert, Outdoor Culinary Institute). The key to successful venison canning in a pressure cooker lies in proper preparation of the meat. Trim all excess fat and silver skin before cutting the venison into uniform pieces. This not only improves texture but also helps the meat cook evenly during pressure canning, resulting in tender, flavorful preserved venison that maintains its natural taste.

Linda Morales (Certified Home Preserver and Author of “The Art of Game Meat Preservation”). For optimal results when canning venison with a pressure cooker, use a tested recipe that includes adding a small amount of salt for flavor and preservation. Avoid adding thick sauces or vegetables directly in the jars, as these can interfere with heat penetration. Always allow the pressure cooker to reach full pressure before starting the timer to ensure thorough sterilization.

Frequently Asked Questions (FAQs)

What type of pressure cooker is best for canning venison?
A heavy-duty, stovetop pressure cooker or a pressure canner specifically designed for canning is best. It must maintain consistent pressure and have a reliable pressure gauge or weighted gauge.

How should venison be prepared before canning in a pressure cooker?
Trim excess fat and silver skin from the venison, cut it into uniform cubes, and optionally brown the meat to enhance flavor before packing it into jars.

What pressure and processing time are required to safely can venison?
Process venison at 10-15 psi depending on your altitude, typically for 75 minutes for pints and 90 minutes for quarts to ensure safety and proper preservation.

Can I add seasoning or broth when canning venison?
Yes, adding salt for flavor is recommended, and you may add boiling broth or water to cover the meat in jars, but avoid thick sauces or additives that can affect heat penetration.

How do I know if the canned venison is safe to eat after processing?
Check that jar lids have sealed properly by pressing the center; lids should not flex up and down. Also, inspect for signs of spoilage such as off-odors, discoloration, or gas bubbles before consumption.

Is it necessary to adjust processing times for altitude when canning venison?
Yes, processing times or pressure must be increased at altitudes above 1,000 feet to ensure safe heat penetration and prevent bacterial growth. Always consult altitude adjustment charts.
In summary, canning venison with a pressure cooker is an effective and safe method to preserve this lean, nutrient-rich meat for long-term storage. The process involves properly preparing the venison by trimming excess fat, cutting it into uniform pieces, and seasoning as desired. Using a pressure cooker ensures that the meat reaches the necessary temperature to eliminate harmful bacteria, which is critical given the low acidity of meat products.

Key considerations include selecting the appropriate jar size, maintaining correct pressure levels (usually 10 to 15 pounds per square inch depending on altitude), and processing the jars for the recommended time to guarantee safety and quality. It is also important to follow tested, reliable recipes and guidelines from trusted sources such as the USDA or extension services to avoid the risk of spoilage or foodborne illness.

Ultimately, mastering the technique of canning venison with a pressure cooker allows hunters and home preservers to enjoy the rich flavor and nutritional benefits of venison year-round. By adhering to proper preparation, processing, and storage protocols, one can confidently create shelf-stable venison that retains its taste and texture, providing a convenient and wholesome protein option.

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Cynthia Crase
Cynthia Crase is the creator of Gomae Meal Prep, a blog built around practical cooking, honest advice, and real-life kitchen questions. Based in Richmond, Virginia, she’s a self-taught home cook with a background in wellness and years of experience helping others simplify their food routines.

Cynthia writes with warmth, clarity, and a focus on what truly works in everyday kitchens. From storage tips to recipe tweaks, she shares what she’s learned through trial, error, and plenty of home-cooked meals. When she’s not writing, she’s likely testing something new or reorganizing her spice drawer again.