Safety First: The Cornerstone of Home Canning
The Importance of Safe Canning Practices
The most important consideration when **canning venison** is safety. Home canning, when done incorrectly, can lead to serious illness, most notably botulism, a rare but deadly form of food poisoning caused by the *Clostridium botulinum* bacteria. This bacterium thrives in low-oxygen environments, making canned goods a potential breeding ground if the process is not executed correctly. Proper canning methods are therefore not just recommended; they are *essential* for protecting your health and the health of those you feed.
Essential Equipment
The primary tool for safely **canning venison** is a pressure canner. Unlike boiling water bath canning, which is suitable for high-acid foods like fruits and jams, pressure canning reaches temperatures high enough to destroy *Clostridium botulinum* spores. Without a pressure canner, you **cannot** safely can meat. When choosing a pressure canner, you’ll encounter two main types: dial gauge and weighted gauge. Both are effective, but dial gauges require periodic calibration to ensure accuracy. Be sure to read and *thoroughly* understand your canner’s manual before you begin. Inspect your canner regularly for any signs of wear or damage. The lid, seals, and pressure gauge are critical components that must be in good working order for the process to be effective.
Beyond the pressure canner, you’ll need other essential equipment. You’ll need:
- **Canning Jars & Lids:** Use specifically designed canning jars, not repurposed food jars. These are made of tempered glass that withstand the high pressures and temperatures involved. Always inspect your jars for chips or cracks before use, as these can lead to seal failures. New, unused lids are essential for a proper seal. Never reuse lids; they are designed for single use.
- **Jar Lifter:** This tool is used to safely remove the hot jars from the canner.
- **Large Pot:** For heating water or for preparing hot-pack ingredients.
- **Knives and Cutting Board:** For preparing the venison.
- **Bowls:** For holding the prepared meat.
- **Measuring Cups and Spoons:** Accuracy is crucial for seasoning.
- **Ladle:** For filling the jars.
- **Bubble Remover:** A specialized tool to remove air bubbles (or use a thin, non-metallic spatula or chopstick).
- **Clean Towels:** For wiping jar rims.
Workspace and Cleanliness
Before you even begin, meticulous cleanliness is non-negotiable. Sanitize all of your equipment, including the jars, lids, and any tools that will come into contact with the food. Wash everything thoroughly with hot, soapy water and rinse well. A clean workspace minimizes the risk of contamination.
Altitude Adjustments
One often-overlooked but vital factor is altitude. The higher your altitude, the lower the boiling point of water, which affects the effectiveness of the canning process. You’ll need to adjust the pressure canning time or pressure to ensure that the venison is safely processed at your specific elevation. Consult a reliable canning guide, such as those provided by the USDA or your local extension office, to determine the appropriate adjustments for your altitude. These resources provide detailed charts for different food items.
Food Safety Resources
Finally, consult reputable food safety resources. The USDA Complete Guide to Home Canning and your local Cooperative Extension Service offer comprehensive information and guidance on all aspects of home canning, including **how to can venison**. These resources should be your primary reference points. You can also find many videos and guides that walk you through the process step by step.
Preparing Your Prized Venison
Sourcing and Handling
The quality of the final canned product begins with the quality of the venison itself. Ideally, use freshly harvested venison. Properly field-dress and chill the deer as quickly as possible after the harvest to prevent spoilage. The meat should be handled and processed quickly to preserve its freshness and flavor.
Trimming the Meat
The first step is to trim the venison meticulously. Remove all visible fat, silver skin, and connective tissue. Fat can become rancid during storage, negatively affecting the flavor. Silver skin and connective tissue are tough and undesirable in the finished product. Remove any discolored or bruised portions of the meat.
Cutting the Venison
Next, decide how you want to cut your venison. You can cube it for stews, chili, or other recipes that call for bite-sized pieces. Alternatively, you can shred the venison for pulled-meat dishes, tacos, or sandwich fillings. For cubed venison, aim for pieces that are roughly one to two inches in size. This allows for even cooking and proper heat penetration during the canning process. For shredded venison, consider the final recipe you are using and the appropriate size of shreds.
Precooking Methods
You can prepare the venison using either raw pack or hot pack methods. The raw pack method involves packing the raw meat directly into the jars. The hot pack method involves pre-cooking or partially cooking the meat before packing it into the jars.
- **Raw Pack:** The raw pack method is often considered the easiest. After trimming and cutting the meat, pack the raw cubes or shredded meat tightly into the jars, leaving the appropriate headspace (typically one inch for meat). You may add boiling broth or water if you prefer, though many experienced canners prefer to can the venison without any added liquid, allowing it to create its own juices during the canning process. Adding liquid, however, will require a reduction in the processing pressure. Ensure the meat is packed firmly to reduce the amount of air in the jars.
- **Hot Pack:** The hot pack method offers the advantage of reducing the amount of air trapped in the jars and allowing the meat to shrink before packing, which can improve the final appearance. You can pre-cook the venison by browning it in a pan, simmering it in broth until partially cooked, or even pressure cooking it for a short period. Once cooked, pack the hot meat into the jars, leaving the appropriate headspace.
Adding Seasonings
Seasoning is a matter of personal preference, but remember that the flavor will intensify during the canning process. Common seasonings include salt (use canning or pickling salt), black pepper, garlic powder, onion powder, or a combination of herbs and spices. Avoid adding any thickeners, such as flour, cornstarch, or even rice, as these can interfere with heat penetration and create unsafe conditions. If you choose to use salt, it is usually about a teaspoon of canning salt per pint jar and a little more for a quart jar.
Canning Procedures: Bringing It All Together
Sterilizing Jars and Preparing Lids
Now, the crucial step: canning itself. Before you start, thoroughly sterilize your jars. You can sterilize jars by running them through the sanitize cycle of your dishwasher. Keep the jars hot until you are ready to fill them. The objective is to make sure all of your materials are clean before filling.
While the jars are being sterilized, prepare the lids. Lids are designed to seal, so handle them with care. Many manufacturers of the sealing lids that we use today have changed their recommendation and no longer require a preheating step. Check with the manufacturer. Place the lids in a clean saucepan and cover them with very warm (not boiling) water. Keep the lids warm until you are ready to use them.
Filling Jars
Remove a jar and fill it with the prepared venison using the method you have chosen (raw pack or hot pack), leaving the recommended headspace. Headspace is the empty space between the top of the food and the lid of the jar. Using a bubble remover or a non-metallic utensil, gently remove any air bubbles trapped in the jar. Wipe the jar rim carefully with a clean, damp cloth to remove any food residue, as this can prevent a proper seal. Center a lid on the jar, then apply the screw band and tighten it fingertip-tight.
Pressure Canning Procedure
Place the filled and sealed jars in the pressure canner. Follow the manufacturer’s instructions for your canner. Ensure you have the correct amount of water. Once the canner is sealed, bring it to the correct pressure for your altitude. After the canner reaches the specified pressure, start timing the processing. The USDA recommends a processing time of 75 minutes for pint jars and 90 minutes for quart jars, but always consult a reliable source for the latest recommendations.
Cooling Down the Canner
After the processing time is complete, turn off the heat and let the canner cool down naturally. Do *not* try to speed up the cooling process by lifting the weighted gauge or opening the vent. This can cause the jars to burst. Once the pressure has reached zero, carefully remove the lid and let the jars cool in the canner for 10 minutes before removing them.
Removing Jars and Checking Seals
Remove the jars carefully from the canner using a jar lifter and place them on a towel-lined surface, away from drafts, to cool completely. Avoid touching the lids while they are cooling.
After 12-24 hours, check the seals. The lid should be curved downward and not “give” when pressed. If the lid flexes up and down, the jar has not sealed and needs to be refrigerated and its contents consumed immediately, or the contents thrown away. Remove the screw bands, clean the jars, and store them in a cool, dark, and dry place. Properly canned venison should be safe for storage for up to 18 months.
Troubleshooting, Tips and Variations
Dealing with Seal Failures
Not every jar will seal perfectly. If you find a jar that has not sealed, refrigerate the contents and use them within a few days. You can reprocess the jar with a new lid, but the quality and texture of the venison may be affected. Never can a jar that has been opened. Discard any jars that show signs of spoilage, such as bulging lids, leakage, or mold.
Adhering to Safe Canning Procedures
While it is tempting, it is *critical* to follow the procedures for safe canning. Do not reduce the processing time or the pressure to try and save time.
Flavor Variations
You can experiment with different flavor profiles. Add a bay leaf, a sprig of rosemary, or a pinch of cayenne pepper to the jars. However, avoid adding any ingredients that might alter the acidity or density of the food, as this can affect the safety of the process.
Adapting for Different Cuts
You can adapt this process for other cuts of venison, such as roasts or steaks. Adjust the cutting and processing times as needed.
Embracing the Bounty: The Rewards of Canning Venison
Learning **how to can venison** is a rewarding experience. You’ll gain the satisfaction of preserving the fruits of your hunt, ensuring that you have a readily available supply of delicious, wholesome food for your family.
You should now be well on your way to safely canning delicious venison and extending its shelf life. This allows you to enjoy your harvest for many months to come. The flavor, the ease, and the peace of mind that come with knowing you have a pantry full of home-canned venison are truly remarkable.
Take the time to learn, follow the instructions carefully, and you’ll be well-equipped to enjoy this time-honored method of food preservation. Share your experiences, successes, and questions. Canning venison is a community project, and sharing knowledge is a valuable part of the process.
