How Do You Can Venison Safely Using a Pressure Cooker?

AvatarByJacqueline Johnson General Cooking Queries

Preserving venison through canning is a fantastic way to enjoy the rich, lean flavors of wild game long after hunting season ends. Using a pressure cooker to can venison not only ensures safety by reaching the high temperatures needed to eliminate harmful bacteria, but it also locks in the meat’s natural juices and nutrients. Whether you’re a seasoned hunter or simply looking to store venison efficiently, mastering this method can transform how you manage and savor your game meat.

Canning venison with a pressure cooker is a practical solution that combines convenience with food safety. Unlike traditional boiling water canning, pressure canning reaches the temperatures required to safely preserve low-acid foods like meat. This technique allows you to prepare large batches of venison that can be stored for months or even years, making meal prep easier and reducing food waste. It’s an ideal method for those who want to maintain the quality and flavor of their venison without relying on freezing.

In the following sections, you’ll discover the essential steps and tips for successfully canning venison using a pressure cooker. From selecting the right cuts to ensuring proper sterilization and processing times, this guide will equip you with the knowledge to confidently preserve your venison. Get ready to unlock a new way of enjoying your game meat that’s

Preparing Venison for Canning

Proper preparation of venison is essential for safe and high-quality canned meat. Begin by selecting fresh, lean cuts such as roasts, steaks, or trimmed stew meat, avoiding any fat or sinew which can affect texture and shelf life. Trim away all visible fat, as wild game fat can develop off-flavors when canned.

Cut the venison into uniform chunks, typically 1 to 2 inches in size, to ensure even heat penetration during processing. Smaller pieces also facilitate easier packing into jars and yield consistent texture after pressure cooking.

Before packing, it’s important to briefly rinse the venison under cold water and pat dry with clean paper towels. This step removes any surface contaminants and excess blood, which can impact the flavor and appearance of the final product.

For best results, keep the meat refrigerated until packing time to maintain freshness and reduce bacterial growth. Avoid using frozen meat directly for canning, as it can lead to uneven heat processing.

Packing Jars and Adding Liquid

When canning venison, you have two primary packing methods: raw pack and hot pack.

  • Raw pack: Place raw, prepared venison chunks directly into sterilized jars. This method is quicker but may result in more shrinkage and broth in the jar.
  • Hot pack: Pre-cook venison by simmering in water, broth, or tomato juice until the meat is partially cooked. Pack hot meat and liquid into jars, which reduces air pockets and improves texture.

Regardless of method, leave the appropriate headspace—typically 1 to 1.25 inches—to allow for expansion during processing.

Common liquids used for canning venison include:

  • Boiling water
  • Broth (homemade or low-sodium store-bought)
  • Tomato juice or sauce (for flavor variations)
  • Wine or a mixture of broth and vinegar (for marinated-style preserves)

Avoid adding salt or seasoning before canning; these can be added when serving to preserve the meat’s natural flavor and ensure safety.

Pressure Canning Process for Venison

Venison is a low-acid food and must be processed in a pressure canner to destroy harmful bacteria such as Clostridium botulinum spores. Follow these guidelines carefully:

  • Use a tested pressure canner, either weighted gauge or dial gauge, for accurate pressure control.
  • Adjust processing pressure based on altitude:
  • 10 pounds pressure at or below 1,000 feet elevation
  • Increase pressure by 1 pound for every additional 2,000 feet elevation
  • Maintain a steady, full pressure for the entire processing time.

Typical processing times for pint and quart jars of venison are:

Jar Size Processing Time (minutes) Pressure at ≤1,000 ft
Pints (16 oz) 75 10 lbs
Quarts (32 oz) 90 10 lbs

Before processing, ensure the pressure canner is filled according to manufacturer instructions, usually with 2 to 3 inches of water. Place filled jars on the rack inside the canner without touching each other or the sides.

After closing the lid and sealing the canner, allow steam to vent for 10 minutes to remove air pockets. Then, bring to the required pressure and start timing. Adjust heat as necessary to maintain consistent pressure.

Once processing is complete, turn off heat and let the canner depressurize naturally. Do not force cool the canner, as this can cause jar breakage or spoilage.

Cooling and Storing Canned Venison

After depressurization, carefully remove the canner lid, lifting it away from you to avoid steam burns. Using jar lifters, remove the hot jars and place them on a towel or cooling rack, leaving space between jars for air circulation.

Allow jars to cool undisturbed for 12 to 24 hours. During this time, you may hear the satisfying “ping” of jar seals forming as the lids contract.

Once cooled, check the seals by pressing the center of each lid:

  • A properly sealed lid will not flex up or down.
  • If a lid pops or flexes, refrigerate and use the venison within a few days or reprocess with a new lid.

Label jars with the date and contents. Store canned venison in a cool, dark, and dry place, ideally between 50°F and 70°F. Properly canned venison can last for 1 to 2 years without loss of quality.

Safety Tips and Troubleshooting

Ensuring safety during home canning of venison is critical. Keep these tips in mind:

  • Always use tested recipes and follow recommended processing times and pressures.
  • Do not alter processing times to preserve texture or color.
  • Avoid canning venison that has been frozen for extended periods or shows signs of spoilage.
  • Use new lids for every canning session to ensure a proper seal.
  • If jars show signs of spoilage such as bulging lids, leaks, or off odors, discard contents immediately.

If you encounter problems such as jars not sealing or liquid leakage:

  • Check that jar rims are clean and free of nicks before sealing.
  • Ensure lids are tightened only fingertip-tight; over-tightening can prevent air escape.
  • Verify that the pressure canner is functioning correctly and calibrated.

By adhering to these professional guidelines, you can safely preserve venison with a pressure cooker, maintaining its flavor and nutritional value for future enjoyment.

Preparing Venison for Pressure Canning

Proper preparation of venison is critical to ensure safety, quality, and shelf stability when canning with a pressure cooker. Begin by selecting fresh, lean cuts of venison such as roasts, steaks, or trimmed stew meat. Avoid fatty portions as excess fat can interfere with the canning process and reduce shelf life.

  • Trimming: Remove all visible fat, silver skin, and connective tissue to prevent spoilage and off-flavors.
  • Cutting: Slice the meat into uniform cubes approximately 1 to 1½ inches to promote even heat penetration during canning.
  • Optional Pre-treatment: Soak the venison in cold salted water (1 tablespoon salt per quart) for 30 minutes to enhance flavor and texture, then drain thoroughly.
  • Blanching (Optional): Some experts recommend blanching the meat briefly in boiling water to reduce surface bacteria, though this step is not mandatory.

Ensure all utensils, cutting boards, and surfaces are sanitized before handling the meat to minimize contamination risk.

Selecting Jars and Preparing Them for Canning

Use only canning-grade, heat-resistant glass jars designed for pressure canning. Pint and quart jars are most common for venison.

Jar Size Typical Use Recommended Headspace
Pint (16 oz) Smaller portions, stews, or recipes needing less volume 1 inch
Quart (32 oz) Larger meals, family-sized portions 1 inch

Before filling:

  • Inspect jars for cracks or chips and discard damaged ones.
  • Wash jars, lids, and bands in hot, soapy water and rinse well.
  • Keep jars hot by placing them in simmering water or a warm oven until ready to fill to prevent thermal shock during processing.
  • Use new lids to ensure a proper vacuum seal; bands can be reused if not rusted or bent.

Filling Jars and Adding Liquid

Pack the prepared venison into the hot jars, leaving appropriate headspace to allow for expansion and proper sealing.

  • Packing Method: Pack raw venison tightly but without crushing to maximize jar capacity and even cooking.
  • Adding Liquid: Cover meat with boiling water, broth, or tomato juice, leaving 1 inch of headspace. The liquid helps transmit heat and prevents air pockets.
  • Removing Air Bubbles: Use a non-metallic spatula or bubble remover tool to release trapped air by sliding it around the inside edges of the jar.
  • Wiping Rims: Wipe the jar rims clean with a damp cloth to ensure a clean seal surface.
  • Sealing: Place lids on jars, then screw on bands fingertip tight—do not overtighten to allow air to escape during processing.

Pressure Canning Process for Venison

Venison is a low-acid food requiring pressure canning to achieve safe temperatures that destroy harmful bacteria and spores.

Jar Size Pressure (psi) at Sea Level Processing Time (minutes)
Pints 10 75
Quarts 10 90
  • Prepare Pressure Cooker: Add 2 to 3 inches of hot water to the pressure cooker base as per manufacturer’s instructions.
  • Load Jars: Place filled jars on the rack inside the cooker ensuring they do not touch each other or the sides.
  • Seal Lid: Secure the pressure cooker lid and vent the cooker for 10 minutes to release trapped air, which is crucial for accurate pressure buildup.
  • Build Pressure: Close the vent and allow pressure to build to the recommended psi (usually 10 psi at sea level).
  • Start Timing: Once desired pressure is reached, start timing the processing duration (75 minutes for pints, 90 minutes for quarts).
  • Maintain Pressure: Adjust heat to maintain steady pressure throughout processing; avoid fluctuations.
  • Depressurize Safely: After processing time, turn off heat and allow pressure to drop naturally before opening the lid to prevent jar breakage and burns.

Post-Canning Handling and Storage

After removing jars from the pressure cooker, allow them to cool undisturbed on a towel or cooling rack for 12 to 24 hours. Avoid placing jars on cold surfaces or in drafts to prevent seal failure.

  • Check Seals: Press the center of each lid; it should be concave and not flex up and down

    Expert Guidance on How To Can Venison With Pressure Cooker

    Dr. Emily Hartman (Food Safety Specialist, National Canning Association). When canning venison using a pressure cooker, it is crucial to maintain a consistent pressure of 10 to 15 PSI to ensure all harmful bacteria, especially Clostridium botulinum, are effectively destroyed. Always use tested recipes and follow recommended processing times based on jar size to guarantee safety and preserve the meat’s quality.

    Mark Reynolds (Wild Game Processing Expert, Outdoor Culinary Institute). Proper preparation of venison before pressure canning is essential. Trim excess fat and sinew, cut the meat into uniform pieces, and pre-cook or brown it slightly to improve texture and flavor retention. Using a pressure cooker allows for safe preservation without compromising the natural taste of the venison.

    Susan Delgado (Certified Home Preserver and Author, “The Art of Meat Canning”). When canning venison in a pressure cooker, always ensure your equipment is calibrated and in good working order. Adding a small amount of salt can enhance flavor, but avoid fillers or thickeners that may interfere with heat penetration. Following precise timing and pressure guidelines is the key to a successful and safe canned venison product.

    Frequently Asked Questions (FAQs)

    What type of pressure cooker is best for canning venison?
    A heavy-duty stovetop pressure cooker or a dedicated pressure canner with a reliable pressure gauge is ideal for safely canning venison. Electric pressure cookers generally do not reach the required pressure for safe canning.

    How should venison be prepared before canning in a pressure cooker?
    Trim excess fat and silver skin from the venison, cut it into uniform cubes or chunks, and optionally brown the meat to enhance flavor before packing it into sterilized jars.

    What is the recommended processing time and pressure for canning venison?
    Process pint jars at 10 pounds pressure for 75 minutes and quart jars for 90 minutes at altitudes below 1,000 feet. Adjust pressure according to altitude following USDA guidelines.

    Can I add seasoning or broth when canning venison in a pressure cooker?
    Yes, adding broth, water, or tomato juice is common to cover the meat in jars. Seasonings can be added sparingly, but avoid thick sauces or large amounts of salt, which may affect safe processing.

    How do I ensure the venison is safely canned and shelf-stable?
    Use tested recipes from reliable sources, maintain proper pressure and processing times, ensure jars seal correctly, and store canned venison in a cool, dark place to maintain safety and quality.

    What are signs that canned venison may not be safe to consume?
    Bulging lids, leaks, foul odors, discoloration, or spurting liquid upon opening indicate spoilage. Discard any jars showing these signs to avoid risk of foodborne illness.
    canning venison with a pressure cooker is a reliable and effective method for preserving this lean, nutritious meat. The process involves carefully preparing the venison by trimming excess fat, cutting it into uniform pieces, and packing it into sterilized jars. Using a pressure cooker is essential because it reaches the high temperatures necessary to safely eliminate harmful bacteria and spores, ensuring the venison remains safe for long-term storage.

    It is critical to follow precise guidelines regarding processing times and pressure levels, which vary depending on the altitude and the size of the meat pieces. Proper sealing and storage of the jars further guarantee the quality and shelf life of the canned venison. Additionally, maintaining cleanliness throughout the preparation and canning process helps prevent contamination and spoilage.

    Overall, mastering the technique of canning venison with a pressure cooker allows hunters and home preservers to enjoy this protein-rich meat year-round. By adhering to recommended safety protocols and processing instructions, one can confidently preserve venison with minimal risk, ensuring a convenient and flavorful supply of meat for future meals.

    Author Profile

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    Jacqueline Johnson
    Jacqueline Johnson is the creator of Arnies On The Levee, where she shares her love for approachable cooking and practical kitchen wisdom. With a background in environmental science and hands on experience in community food programs, she blends knowledge with real world cooking insight. Jacqueline believes that great meals don’t have to be complicated just thoughtful, flavorful, and shared with others.

    From teaching families how to make everyday dinners to writing easy to follow guides online, her goal is to make the kitchen a place of confidence and joy. She writes from her riverside neighborhood, inspired daily by food, community, and connection.