Can I Use Unprocessed Venison Trim for Canning?

Pressure Canning Requirements

When using unprocessed venison trim for canning, you must pressure can it to an internal temperature of at least 240°F (115°C) to kill off any bacteria, including E. coli and Salmonella. This temperature can be achieved by using a pressure canner with a tested and reliable gauge. Before canning, make sure to trim any visible fat, cut the meat into small pieces, and then pressure can it in a 20- or 25-minute process at 10 pounds of pressure.

Jar Size and Fill Level

Use a jar size that is suitable for the amount of venison you plan to can. A good rule of thumb is to use a #10 canning jar, which holds approximately 1.5 quarts of liquid or 3 pounds of meat. When filling the jar, leave a 1-inch headspace to ensure proper sealing and to allow for expansion during processing. Also, make sure the jar is filled to the correct level, as specified in the pressure canner’s instructions or the USDA’s Complete Guide to Home Canning.

Shelf Life and Storage

Properly processed and sealed canned venison can be stored at room temperature for up to 12 months, but it’s recommended to store it in a cool, dark place to maintain its quality. Always check the jar for any signs of spoilage, such as swelling, rust, or a broken seal, before consuming the contents. When opening a sealed jar, always follow safe canning practices to prevent accidental explosions or injuries.