Health & Medical Eating & Food

How to Pressure Can Deer Meat

By Health & Medical Last updated Friday, April/19/2024

Preparing for Non-Ground Meat

1). Cut off excess fat from the venison.
2). Place the meat in brine water to soak for an hour or so, if desired. This method is typically for game meats with strong tastes. Rinse the meat and remove any large bones. If you like the taste of venison as it is, you can skip this step.
3). Cut the meat into 1-inch chunks, strips or cubes, depending on how you want to eat it.

1). Grind the meat with one part high-quality pork fat per three or four parts of venison.
2). Shape into patties or balls, depending on your taste, or leave as ground meat.
3). Brown the meat lightly on the stove.
4). Remove the excess fat; it can obstruct a sealed lid. Fill your canning jars with the meat and then add boiling broth, tomato juice or water. Add 1 to 2 tsp. of salt, if desired. Leave 1-inch headspace in the jars.
5). Cook pints for 75 minutes and quarts for 90 minutes at 11 lb. psi (dial-gauge) at 0 to 2,000 feet altitude. Increase by 1 lb. psi for every 2,000 feet altitude up to 8,000 feet. Cook at 10 lb. psi (weighted-gauge) for up to 1,000 feet altitude; increase to 15 lb. psi when over 1,000 feet.

1). Cook the meat by your choice of roasting, browning in fat or stewing until rare.
2). Add 1 tsp. of salt per quart to the canning jars, if desired. You can adjust the amount of salt per your preferred taste.
3). Adjust the lids and bands and cook pints for 75 minutes and quarts at 90 minutes at 11 lb. psi (dial-gauge) for 0 to 2,000 feet altitude. Add 1 lb. psi for every 2,000 feet of altitude up to 8,000 feet. In a weighted-gauge cooker, cook the same amount of time at 10 lb. psi up to 1,000 feet and 15 lb. psi over 1,000 feet.

1). Fill jars with raw meat cubes, chunks or strips.
2). Add up to 2 tsp. of salt per quart in the jars, if desired. Do not add liquid.
3). Follow the cooking times and pressures of the hot-packing method; they are the same for the raw-pack method.