Venison - Pressure Canned


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2-3 quarts

Ingredients Nutrition

  • 3 lbs venison roast, cut into 1 inch cubes
  • clean jars, for canning with lids (Pint or quart)


  1. Remove all fat from meat.
  2. Pack cubes tightly into clean jars, using a knife handle or handle of wooden spoon to get out any air pockets.
  3. Add 1 tsp salt per pint; 2 tsp salt per quart.
  4. Do not add any water in jars.
  5. Clean jar edge, add ring and top, and turn to fit snugly- not tight.
  6. Add jars to canner and 2 to 3" of water.
  7. Process at 15 pounds pressure: 75 minutes for pints; 90 minutes for quarts.
  8. Remove canner from heat and let jars cool slowly out of draft with weight left on canner.
  9. Do not put canner under cool water to cool it.
  10. Just go to bed and leave it over night, removing the jars from the canner the next day.
  11. Remove jars from canner and wash off sides of jars with soap and water to remove any broth or oil, if needed.
  12. If any jar doesn't seal properly, just put its contents into a zip-lock freezer bag, label and freeze.
  13. Do not re-process.
  14. This keeps well for 2 years.
  15. Note: A hot-water bath is not adequate for processing meats.
  16. You can use fresh or frozen (thawed) venison for this recipe.
  17. If using frozen venison, let it thaw slightly, cut into cubes, and then let it thaw completely before packing into jars.

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