Easy Canned Venison
Make meals a cinch with this easy canned venison recipe. Perfect for soups, stews, sandwiches, and more.
Ingredients
- 6 lbs Venison (cut into 1" cubes or thin strips)
- 6 tsp Salt, divided
- 3 tbsp Onion, diced (optional)
- 6 cloves Garlic, whole (optional)
Instructions
- Sanitize jars, lids, and rings. Wash jars in a dishwasher or with hot, soapy water. Rinse and set aside.Prepare the venison: Cut into 1" cubes or thin strips and trim any fat or silverskin.Pack the jars tightly with venison, leaving 1" of headspace. Add 1/2 tsp salt per pint jar, along with onion and garlic if desired.Wipe jar rims with a clean, damp cloth. Center the lids and tighten rings to finger-tight.Place jars in a pressure canner with about 3" of water and 1 tbsp of vinegar.Vent the canner for 10 minutes, then seal and bring to the appropriate pressure (10 lbs under 1,000 ft, 15 lbs above 1,000 ft).Process pint jars for 1 hour 15 minutes. For quarts, process for 90 minutes.Allow the canner to depressurize naturally before removing jars. Let jars sit undisturbed for 12-24 hours.Check seals, label jars with the contents and date, and store in a cool, dark place.
Notes
If the jars don’t seal properly, refrigerate and consume within a few days. Proper sealing ensures long-term preservation and safety.