Pressure Canning Venison
This was our first time canning meat! James was fortunate enough to harvest 2 deer this year and our freezer filled up fast. In order to have a variety of meal preparation options, we decided to try canning stew meat and ground meat. I ran 2 full batches through the canner, yielding 14 jars. To fill the canner, it took approximately 13 pounds of stew meat and 12 pounds (raw) of ground venison. As this is our first time canning meat, we are definitely looking forward to trying it in recipes to see how pressure canning affects the texture.
Aside from taking a lot of time, this canning was fairly easy. I spent about 8 hours on it from start to finish, but most of the day was just babysitting the canner as it heated, pressurized, maintained pressure, and cooled. I did the stew meat first, and while it was canning, I ground and browned the ground meat.
Pressure Canning Stew Venison
Start with approximately 13 pounds of meat, cut into 1 inch cubes. To heat these jars, I had them in the pressure canner while it was starting to heat up. I worked with one jar at a time.
Canning Stew Meat (from Presto Pressure Canner and Cooker Instructions and Recipes):
Raw Pack: Add salt (1 tsp per quart) to hot jars. Pack raw meat loosely in hot jars, leaving 1-inch headspace. DO NOT ADD LIQUID. Prepare jar rims. Adjust two-piece lids.
Process at 11 pounds pressure, pints 75 minutes and quarts 90 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.
Pressure Canning Ground Venison
For our ground meat, we used just venison although the recipe says to add pork fat before grinding. Start with approximately 12 pounds of meat, freshly ground. To heat these jars, I placed them in the oven on a baking sheet at 175 degrees Fahrenheit for about 15 minutes. I did this because my pressure canner was still depressurizing from the previous batch and I wanted to get all the jars packed. I took the entire baking sheet out and filled all 7 jars at once while I waited for space in my canner. This way, as soon as the canner was empty from the first batch, I was able to put in the second batch.
Canning Ground Meat (from Presto Pressure Canner and Cooker Instructions and Recipes):
Hot Pack: Cook until lightly browned (I cooked it in 3 batches). Drain to remove excess fat. Pack hot meat loosely in hot jars, leaving 1-inch headspace. Add salt, if desired. Cover meat with boiling water, broth, or tomato juice (we used water) leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Process at 11 pounds pressure, pints 75 minutes and quarts 90 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.