Quick Answer
You do not need to add liquid when canning venison, but it is recommended to pack it tightly in the jar with enough space for expansion. This ensures even heat distribution and reduces the risk of spoilage.
Preparing Venison for Canning
When preparing venison for canning, it’s essential to follow safe practices to avoid contamination and spoilage. Start by cutting the venison into small, uniform pieces, about 1 inch (2.5 cm) in size. This will ensure even cooking and prevent overcooking, which can lead to spoilage. Remove any fat or connective tissue, as it can affect the texture and appearance of the final product.
Pressure Canning Guidelines
Use a pressure canner specifically designed for canning, and follow the recommended guidelines for processing times and temperatures. For venison, process at 10 pounds (4.5 kg) of pressure for 90 minutes for pint (475 ml) jars and 100 minutes for quart (1 L) jars. This will ensure that the venison is heated to a safe internal temperature of 160°F (71°C) to kill off any bacteria or other microorganisms.
Jar Selection and Shelf Life
Use wide-mouth jars in sizes 8 oz (225 g), 16 oz (475 ml), or 32 oz (1 L) to minimize headspace and prevent bacterial growth. Leave a 1/2 inch (1.3 cm) headspace in the jar, and ensure the venison is packed tightly to prevent air pockets. Processed venison can be stored in a cool, dark place for up to 12 months. After opening, store the venison in the refrigerator for up to 3 days or freeze for longer storage.
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