Canning Deer Meat

1. Prepare jars, lids and pressure canning pot, according to manufacturer's directions.
2. Trim venison well of all fat and cartilage, or any damaged meat.
3. Cut into chunks, cubes, strips or slices.

Cold pack canned venison

1. Pack meat into hot jars. Use a plastic or wooden spoon or chopstick to remove some of the larger air holes in the jar. You won’t be able to remove them all but try to eliminate the larger ones. Leave a 1-inch headspace. (the space between the meat and the rim of the jar.)
2. Add salt. (some people add two teaspoons per quart but we prefer less salty.)
3. Wipe jar rim with a damp paper towel or clean, damp cloth.
4. Apply lids. Attach bands tightening just fingertip tight.
5. Add jars to pressure canner. Attach lid. Turn burner on medium high. Let pot release steam for 10 minutes.
6. Add weighted gauge or dial gauge. When gauge comes to proper psi (pounds per square inch), for your elevation above sea level, begin your timer.
7. For pressure and times at specific altitudes, see chart in recipe notes below.

How pack canned venison

1. Complete steps 1,2 and 3.
2. Place venison in a skillet with a bit of olive oil and brown on all sides.
3. Pack hot meat into jars.
4. Add venison stock, tomato juice or water to the pan you browned the venison in. Scrape up all of the browned bits from the pan.
5. Pour the hot liquid over the meat, leaving the 1-inch headspace. (the space between the top of the product and the rim of the jar.)
6. Remove air bubbles with plastic or metal tool.
7. Continue with step 5 above.