Canning deer meat is a fantastic way to preserve your harvest and enjoy the flavors of venison year-round. Not only does canning extend the shelf life of your meat, but it also creates a convenient, ready-to-eat protein source for soups, stews, and other recipes. Using a pressure cooker is essential for this process, as it ensures the meat is safely preserved by reaching the temperatures necessary to kill harmful bacteria.
In this guide, we’ll walk you through the steps to can deer meat safely and effectively with a pressure cooker.
What You’ll Need
Before you begin, gather the following supplies and ingredients:
Supplies:
- Pressure Cooker: A pressure canner designed for home canning, not a regular pressure cooker.
- Mason Jars: Pint or quart jars, depending on your needs.
- Lids and Rings: New canning lids and reusable rings.
- Jar Lifter: For safely handling hot jars.
- Canning Funnel: To make filling jars easier.
- Clean Towels: For wiping jar rims and cleanup.
Ingredients:
- Fresh, trimmed deer meat (cubed or sliced).
- Optional seasonings: Salt, pepper, garlic, or onion powder.
- Optional liquids: Broth, water, or meat drippings (for hot pack method).
Step-by-Step Instructions
1. Prepare the Jars and Equipment
- Wash your jars, lids, and rings thoroughly with hot, soapy water. Rinse well.
- Sterilize the jars by boiling them for 10 minutes or running them through a dishwasher’s sterilize cycle.
- Keep the jars warm until ready to use to prevent cracking when adding hot food.
2. Prepare the Deer Meat
- Trim excess fat, silver skin, and sinew from the deer meat, as these can affect the quality of the canned meat.
- Cut the meat into chunks or slices, roughly 1-2 inches in size.
- Decide whether you’ll use the raw pack or hot pack method:
- Raw Pack: Place uncooked meat directly into the jars.
- Hot Pack: Brown or partially cook the meat in a skillet before packing it into jars.
3. Pack the Jars
- Fill each jar with deer meat, leaving 1 inch of headspace at the top.
- For added flavor, sprinkle a small amount of salt (1 teaspoon per quart jar or ½ teaspoon per pint jar) and any optional seasonings.
- If using the hot pack method, pour hot liquid (broth, water, or drippings) over the meat, leaving 1 inch of headspace. For the raw pack method, no additional liquid is needed, as the meat will release its own juices during the canning process.
4. Seal the Jars
- Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal.
- Place the lids on the jars and screw the rings on until they are finger-tight.
5. Load the Pressure Cooker
- Add 2-3 inches of water to the bottom of your pressure canner.
- Place the jars into the canner, using a rack to keep them off the bottom and spaced apart. Do not stack jars unless your pressure canner allows for it.
6. Process the Meat
- Secure the lid on the pressure canner and heat it over medium-high heat.
- Allow the canner to vent steam for 10 minutes before placing the weight or pressure regulator on the vent.
- Bring the canner to the appropriate pressure for your altitude:
- 10 pounds of pressure for altitudes up to 1,000 feet.
- 15 pounds of pressure for altitudes above 1,000 feet.
- Process the jars for the correct amount of time:
- Pint Jars: 75 minutes.
- Quart Jars: 90 minutes.
7. Cool and Inspect the Jars
- Once the processing time is complete, turn off the heat and let the pressure canner cool naturally. Do not attempt to open the canner until the pressure gauge reads zero.
- Carefully remove the jars using a jar lifter and place them on a towel or cooling rack. Allow them to cool undisturbed for 12-24 hours.
- Check the seals by pressing down on the center of each lid. If it doesn’t flex, the jar is sealed properly.
Storage and Shelf Life
Store your canned deer meat in a cool, dark place, such as a pantry or cellar. Properly canned and sealed jars can last for 1-2 years, but for the best quality, aim to use them within a year.
Tips for Success
- Always use a pressure canner; water bath canning is not safe for meat.
- Avoid over-tightening the rings, as this can prevent proper sealing.
- Label your jars with the date of canning for easy tracking.
Conclusion
Canning deer meat with a pressure cooker is a straightforward process that ensures your venison is preserved safely and deliciously. Whether you prefer the raw or hot pack method, the result is tender, flavorful meat that’s ready to use whenever you need it. With proper care and attention to detail, you’ll have a pantry stocked with jars of perfectly preserved venison to enjoy throughout the year.
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