Can Do: 6 Steps for Canning Venison - Game & Fish

2023-02-28 14:30:28 By : Ms. Alice hu

The author prefers pre-cooking his meat before canning. He cubes venison into roughly 1-inch pieces, which he then cooks in distilled water in a stock pot. (Photo by M.D. Johnson)

It was my then-future wife, Julia, who in 1993 not only first fed me home-canned venison, but also taught me how to put up my harvest. Under her tutelage, I discovered that while caring for and canning our wild-game meat can be time consuming, it carries with it the sense of a job well done—not to mention providing some of the finest wild edibles available.

However, canning wild game isn't without its challenges. Here, we'll take an in-depth look at what goes into properly and safely canning your harvest.

For many folks, the first question when it comes to canning wild venison is, "Why?" Obviously, one of the primary reasons for canning venison is the fact it tastes good. However, other factors also justify the time and effort spent.

First, it has a long shelf life. The National Center for Home Food Preservation (NCHFP) recommends using home-canned foods within a year, not due to safety but for the best in food quality. If jars are stored correctly—that is, in a cool (50 to 70 degrees), dark place—and the seal isn't compromised, the contents should remain safe for years.

Second, the origin is known, and it's healthy. When you can venison at home, you know exactly what's being processed, how it's being processed and that it's both nutritious and healthy. Third, canning at home is inexpensive. Yes, there are costs involved if you're starting from scratch. However, after the initial purchases—pressure canner, jars, rings, seals and a handful of other accessories—canning at home is essentially a time investment.

First off, a warning: Pressure canning involves pressure, heat, steam and metal. The process requires your full attention. It isn't something you can walk away from, nor can you let yourself be distracted.

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