How to Preserve Venison From That Deer Hunting Party

What to do with the results of those hunting parties? My sons have been avid hunters for years, and get a great deal of pleasure in bringing home the results of their efforts. But how do we handle all that fresh meat at one time? Many hunters simply turn the carcass over to a butcher to make sausage or steaks or roasts, and then the freezer becomes full once more. However, canning venison can also be a great way to preserve your bounty and to free up some of that freezer space.

Pressure Canners are a great way to quickly preserve meat for future use. A can of meat can be quickly added to a stew, or hearty soup. No defrosting necessary! And dinner is on the table in minutes rather than hours.

To can venison, remove all excess fat and cube or slice it for easy handling and cooking. Brown or cook to the rare stage. Fill sterilized jars with hot meat and 1 teaspoon of salt. Add hot water, broth, drippings, or tomato juice of your choosing, leaving 1 inch of head space in each jar. Some cooks choose to add onion or garlic between layers of meat while packing the jars. If the meat has a strong flavor, you may choose to brine the meat in salt water for an hour before processing.

Preheat the water in your pressure cooker (should be enough to reach 2 to 3 inches up the sides of your jars). Wipe rims clean and add lids and rings to finger tight. Carefully place jars on the pressure cooker rack within the pressure cooker. Close lid and bring pressure cooker to full pressure and vent for at least 10 minutes before adding your pressure weight or closing the vent. If using pint jars, pressure cook for 75 minutes; if using quart jars, pressure cook for 90 minutes. Remove cooker from burners being careful not to tip the cooker.

Allow cooker to cool naturally before opening lid. Carefully remove hot jars with tongs and place on a cloth on counter and allow to cool for 24 hours. Remove rings and test for seal. If a jar does not seal, immediately refrigerate and use immediately.

A good source of detailed information on canning meat can be obtained from National Center for Food Preservation. It should be noted that pressure cookers used at higher elevations need higher pressure than 10 psi in order to be sure the meat is fit for consumption. Check your manufacturer's instructions for the specific use of your cooker and to determine the pressure level that your pressure cooker is capable of achieving.

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