Franklin County

 September 2008
 

Home-canning venison

Venison is home-canned in the same manner as beef. A pressure canner must be used to safely process any meat products.

The meat should be refrigerated, then remove excess fat, cut into strips, cubes or chunks.

To reduce strong flavors in wild game, soak the meat for an hour in water, which contains 1 tablespoon of salt for each quart of water, then rinse the meat.

Hot pack. Precook until rare by roasting, stewing, or browning in a small amount of fat. One teaspoon of salt may be added to a quart jar, but is not necessary for food safety. Fill the jars with pieces of meat and add boiling broth, meat drippings, water, or tomato juice, leaving        1-inch headspace. Adjust the lids and process.

 Raw pack. If salt is desired, add 2 teaspoons of salt per sterilized quart jar. Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid. Adjust lids and process as directed  below.

Process pints for 75 minutes and quarts for 90 minutes at 11 lbs. of pressure in a dial gauge canner, or at 10 lbs. of pressure in a weighted gauge canner.

At altitudes over 1,000 ft., process at 15 lbs. of pressure in a weighted gauge canner.  Pints for 75 minutes and quarts for 90 minutes.

Return to the main Franklin County page
		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08