Pressure Canning Basics
Canning Venison
Choose quality chilled meat. Remove excess fat. Soak strong-flavored meat for 1 hour in the refrigerator in a brine solution containing 1 tablespoon salt per quart of water. Rinse. Remove large bones. Hot-pack: precook meat until rare by roasting, stewing or browning in a small amount of fat. Add 1 teaspoon of salt per quart jar, if desired. Fill jars with pieces of venison and add boiling broth, meat drippings, water or tomato juice, leaving 1 inch headspace. Adjust lids and process, using information in Tables 2 and 3.
Table 2. Recommended process times for strips, cubes or chunks of meat in a dial-gauge pressure canner.
Table 3. Recommended process times for strips, cubes or chunks of meat in a weighted-gauge pressure canner.
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