Quick Answer
To troubleshoot a pressure canner while canning venison, check the gauge for accuracy, ensure the canner is at the correct pressure and temperature, and verify the canning time is sufficient for the chosen jar size and venison type.
Pressure Gauge Calibration
When troubleshooting a pressure canner, the first step is to check the pressure gauge for accuracy. A calibrated gauge ensures that the canner is operating at the correct pressure and temperature. To calibrate the gauge, place the canner on the stove and bring the pressure up to 10 pounds. Hold the pressure at 10 pounds for 10 minutes, then release the pressure slowly. Check the gauge reading against a known accurate gauge, such as a dial gauge. If the reading is off, adjust the calibration accordingly.
Jar Size and Processing Time
To ensure safe canning, use the recommended jar size and processing time for the type of venison being canned. For example, use a 1-quart jar for canning venison steaks or roasts, and process for 75 minutes at 10 pounds of pressure. For ground venison, use a 1/2-pint or 1/4-pint jar, and process for 30 minutes at 10 pounds of pressure. Always consult the USDA’s Complete Guide to Home Canning for specific processing times and guidelines.
Shelf Life and Storage
Proper storage of canned venison is crucial for maintaining its quality and shelf life. Store sealed jars in a cool, dark place, such as a pantry or cupboard. Keep the jars upright and away from children and pets. Canned venison can be stored at room temperature for up to 12 months, or for 2 years in the refrigerator. Always check the seal and appearance of the jar before consuming the contents.
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