Deer and other wild game provide wholesome, nourishing food. These meats can be pressure canned for future use, but should be handled carefully to guarantee safety and retain quality. Wild meat is highly perishable, so care is needed to maintain its quality. Following proper preservation methods will allow you to safely use and maintain the best quality meat throughout the year. Canning produces a final product that is shelf-stable and can be stored without refrigeration or freezing for up to one year. When canning venison, the following information will help you understand the importance of safe handling and provide instructions for the canning process.
Fresh venison should be canned immediately, refrigerated or frozen.
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In the Field
Producing high-quality canned venison begins in the field. When the animal is dead, the intestines, lungs, liver and heart should be removed as soon as possible. The carcass should be kept clean by getting it off the ground as quickly as possible and by using clean utensils during dressing. The carcass should be cooled quickly and kept cool during processing and transport. Warm temperatures are meat’s worst enemy. The carcass surface contains bacteria that will spoil the meat unless their growth is slowed by chilling. During warm hunting seasons, special care should be taken to keep the carcass cool. It should be kept in the shade and allowed as much air circulation as possible. Recommendations on cooling, transporting, aging and cutting carcasses are provided in HGIC 3516, Safe Handling of Wild Game Meats.
Venison MUST be Pressure Canned
Meats, poultry and seafood are low-acid foods (pH above 4.6) that provide a good environment for the growth of Clostridium botulinum, the bacterial cause of botulism. These foods must be pressure canned for safety.
Canning Venison
Fresh venison should be canned immediately, refrigerated or frozen. Venison refrigerated in moisture-proof plastic wrap or clean plastic storage bags should be canned within 2 or 3 days.
Wild meat is highly perishable, so care is needed to maintain its quality. In the kitchen, raw meat and cooked meat should be kept separate to prevent cross-contamination. Knives, hands and cutting boards should be washed often with warm, soapy water. Fat and inedible parts should be trimmed from the carcass.
When preparing for canning, choose high-quality, chilled venison. If frozen, thaw completely in the refrigerator, under cold running water, or in the microwave. Remove sinew and excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart. Rinse venison. Remove large bones. Cut into 1-inch wide strips, cubes or chunks.
Canning Methods
- Hot pack
Precook meat until rare by roasting, stewing, or browning in a small amount of fat. Add ½ teaspoon of salt per pint or 1 teaspoon of salt per quart to the jar, if desired. Pack hot meat loosely into hot jars, leaving 1-inch headspace. Fill jars with boiling broth, meat drippings, water, or tomato juice (especially for wild game) to 1 inch from the top of the jar. Remove bubbles, wipe jar rims, adjust lids and process in pressure canner.
- Raw pack
Add 1 teaspoon of salt per pint or 2 teaspoons of salt per quart to the jar, if desired. Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid. Wipe jar rims, adjust lids and process in pressure canner.
Processing Times and Pressures
- Dial-gauge pressure canner
Process jars at 11 pounds pressure at altitudes of 0 to 2,000 ft or at 12 pounds pressure at altitudes of 2,001 to 4,000 ft.
- Weighted gauge pressure
Process jars in a canner at 10 pounds pressure at altitudes of 0 to 1,000 ft or at 15 pounds pressure at altitudes above 1,000 ft.
For hot and raw pack jars, process pints for 75 minutes and quarts for 90 minutes.
These guidelines apply to the selection, preparation and canning process for other red meats (bear, beef, lamb, pork, sausage, veal) as well. Remember that spoilage and disease-causing microorganisms thrive on venison and other meats. Following the four “C’s” (clean, chill, don’t cross-contaminate, and pressure can properly) is critical to producing safe, high-quality canned meats. By adhering to these guidelines, you ensure the safe and enjoyable consumption of canned venison.
See HGIC 3040 Canning Foods at Home for a step-by-step description of the process for pressure canning.
Sources:
- FDA. Food Code 2009. http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/ucm186451.htm
- USDA Food Safety and Inspection Service. May 2011. USDA Revises Recommended Cooking Temperature for All Whole Cuts of Meat, Including Pork, to 145°F. http://www.fsis.usda.gov/News_&_Events/NR_052411_01/index.asp
- USDA, Food Safety and Inspection Service. (February 2003.) Beef…from Farm to Table http://www.fsis.usda.gov/Fact_Sheets/Beef_from_Farm_to_Table/index.asp
- Tamplin, Mark L., (1994). Safe Food Storage Times and Temperatures, Fact Sheet HE 8490. Florida Cooperative Extension Service, University of Florida.
- US FDA (1996). A Consumer Guide to Safe Handling and Preparation of Ground Meat and Ground Poultry.
Originally published 04/14
