Canning Deer Meat:

Hi, Sweet Friends,

Canning Deer Meat:

When canning meat you have to use a pressure canner. This is because meat has a low acidity, which doesn’t have a low enough pH value to kill bacteria. The pressure canner kills bacteria.

For your selection of meat, any undesirable cut will do. Neck trimmings and flank steaks... what normally becomes jerky or burger. With canning, you’re also able to bypass aging since the extreme pressure shreds the meat into perfectly tender morsels.

After you’ve canned your harvest, it’s best to store the jars in a dark area that doesn’t get too hot or cold. If there’s no room in your pantry, then basements, cellars, or climate-controlled garages will do. The USDA recommends that you eat canned meat within a year.

YOU WILL NEED: A Pressure canner. Quart jars, rings, and lids. Venison. Garlic (whole cloves).

Non-iodized salt. Black pepper. Onion and or Green Peppers(Optional)

DIRECTIONS

1. Trim up meat so that the majority of fat and tendons are removed.
2. Cube the meat into pieces that are about the size of a golf ball.
3. “Cold pack” the raw meat into the quart jar, leaving about 1 inch of head-space. Use a spoon to tightly pack in the meat. Don’t add any liquid, as the meat will create natural juices during the canning process.
4. Put 1 teaspoon of non-iodized salt, ¼ teaspoon of black pepper, and two cloves of garlic on top of the meat. Adding a few slices of green pepper or onion is optional, and note that a little bit of flavor while canning will go a long way.
5. Place lid onto jar and screw on ring. Put your jars in the canner.
6. Follow the directions that are specific to your pressure canner, which will suggest something like adding three quarts of water, and canning for 90 minutes at 10 pounds of pressure. It’s important that you know your canner, though.

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