If you’re a fan of venison or a hunter looking to preserve your deer meat for long-term storage, canning is a fantastic option. Canning deer meat allows you to enjoy the rich, lean flavor of venison all year round without worrying about freezer space or spoilage. In this article, we’ll walk you through the basics of how to can deer meat safely and effectively, with tips and tricks to make your preserved venison delicious and ready to use whenever you want.
Why Can Deer Meat?
Deer meat, or venison, is lean and packed with flavor, but it can spoil quickly if not stored properly. While freezing is common, canning offers some unique benefits:
– Long shelf life: Properly canned venison can last for years in your pantry.
– Convenience: Canned meat is ready to use without thawing.
– Space-saving: No freezer space needed.
– Versatility: Use canned venison in stews, soups, casseroles, or as a quick protein addition.
What You Need to Can Deer Meat
Before you start, gather the following:
– Fresh, trimmed deer meat (preferably cuts like stew meat or trimmed roasts)
– Pressure canner (essential for safely canning meat)
– Canning jars with lids and rings (pint or quart size)
– Salt (optional, for flavor)
– Seasonings (optional)
– Clean water for boiling and rinsing
Note: Never can meat using a water bath canner, as it doesn’t reach the high temperatures needed to kill bacteria in low-acid foods like meat.
Step-by-Step Guide to Canning Deer Meat
1. Prepare the Meat
Start by trimming all visible fat from the deer meat, as fat can cause spoilage and reduce shelf life. Cut the meat into 1-inch cubes or chunks, which will fit nicely into jars and cook evenly during canning.
2. Pre-Cook the Meat (Optional but Recommended)
Some prefer to brown the meat in a skillet with a little oil to enhance flavor before canning. This step is optional but can add a richer taste to your canned venison.
3. Pack the Jars
You can pack the meat into jars either raw or hot:
– Raw pack: Place raw meat chunks tightly into the jars, leaving about 1 inch of headspace.
– Hot pack: Simmer the meat in water or broth for 10 minutes, then pack hot meat and cooking liquid into jars, leaving 1 inch of headspace.
Adding 1/2 teaspoon of salt per pint jar (or 1 teaspoon per quart) is optional for flavor.
4. Remove Air Bubbles and Clean Rims
Use a non-metallic utensil to remove air bubbles by sliding it around the inside of the jar. Wipe the rims clean with a damp cloth to ensure a good seal.
5. Seal the Jars
Place the lids on the jars and screw on the rings until fingertip tight.
6. Pressure Canning
Place the jars in your pressure canner. Follow your canner’s instructions for adding water and venting steam.
– Process pint jars at 11 pounds pressure for 75 minutes.
– Process quart jars at 11 pounds pressure for 90 minutes.
These times may vary slightly depending on your altitude, so check your pressure canner manual for exact guidelines.
7. Cool and Store
After processing, carefully remove the jars and place them on a towel or cooling rack. Let them cool undisturbed for 12-24 hours. Check seals before storing. Store in a cool, dark place.
Tips for Best Results
– Use fresh meat: The fresher the meat, the better the canned product.
– Trim fat well: Fat can cause canned meat to spoil or develop off-flavors.
– Follow pressure canning guidelines: Safety is key when canning meat.
– Label jars: Include the date and type of meat.
– Use within 1-2 years: For best quality, consume canned venison within this time.
How to Use Canned Deer Meat
Canned venison is incredibly versatile. Here are some ideas:
– Add to stews or soups for a hearty meal.
– Use in chili or tacos.
– Mix into casseroles or pasta dishes.
– Make quick venison bourguignon by simmering canned meat with wine, mushrooms, and vegetables.
– Reheat and serve with roasted potatoes or fresh vegetables.
A Simple Venison Recipe Idea
Try this easy stew with your canned deer meat:
– Sauté onions, garlic, and carrots in a pot.
– Add canned venison chunks.
– Pour in beef broth and a splash of red wine.
– Add herbs like thyme and bay leaves.
– Simmer for 30 minutes.
– Serve with crusty bread or roasted potatoes.
This quick recipe brings out the rich flavor of your canned venison and makes a comforting meal.
Canning deer meat is a rewarding way to preserve your harvest and enjoy venison anytime. With the right preparation and pressure canning, you can safely store this lean, flavorful meat and create delicious meals year-round.
Enjoy your canned venison adventures!
Venison is a delicious, lean meat that deserves to be preserved well. Canning it properly ensures you have tasty, ready-to-use deer meat whenever hunger strikes.