Can I Reprocess Canned Venison That Didn’t Seal?

Safety Considerations and Precautions

Reprocessing canned venison requires attention to detail and adherence to safe procedures to avoid re-contamination. Before reprocessing, inspect the jar for any signs of spoilage, such as an off smell, mold, or leakage. If the jar is compromised, discard the contents immediately. If the jar appears safe, reprocess the venison following the original processing guidelines.

Reprocessing Guidelines

To reprocess canned venison, use a pressure canner with at least 10-15 psi of pressure. Follow the recommended processing time for your altitude and jar size. For example, if you’re using a 1-quart jar and live at sea level, process the venison for 30 minutes at 10 psi. If you live at 1,000 feet altitude, increase the processing time to 45 minutes. Always use a new jar lid and ring for reprocessing to ensure a proper seal.

Recommended Jar Sizes and Processing Times

Use a jar size that is suitable for the quantity of venison you’re processing. A 1-quart jar is suitable for 1-2 pounds of venison, while a 1-pint jar is suitable for 0.5-1 pound. Always refer to a reliable canning resource, such as the USDA’s Complete Guide to Home Canning, for specific processing times and guidelines. When in doubt, it’s always better to err on the side of caution and process the venison for a longer time to ensure safety.