How To Can Venison/Deer Meat Without A Pressure Cooker

Can Venison Deer Meat

There are different ways of preserving meat and canning venison is one effective way. Most people books and recipes will insist that you use a pressure canner or pressure cooker because other methods of canning such as a water bathing may not be as effective when it comes to getting rid of all of the bacteria. This is true because a water bath canning method is not always the safest option, you risk getting food poising. There are high risks involved with canning venison/deer meat without a pressure cooker or canner. It is also important to note that the water bath canning method of meat is a traditional method that has not been scientifically approved. In addition, If you do not have a pressure cooker or pressure canner there are two ways to water bath or can venison/deer meat that you can try at your own risk.


Tools You Need

  • Jars (pint/quart)
  • Lids/seals and rings
  • Large pot
  • A large salad bowl or small bowls
  • Sharp knife
  • Jar lifting tongs
  • A funnel (optional)
  • Magnetic lid lifter
  • Your Meat
  • Clean towels and dishcloth

Prepare Your Venison/Deer Meat

The first task before canning your meat is to prepare it. One effective way to prepare your meat is to cook it completely. Cooking your venison/deer is recommended because it will kill bacteria. You can also add an ingredient that is high in acid that will help you in preserving your meat. Back in the day tomatoes were used but they are not effective. The best ingredient to add in order to increase acidity is vinegar. The amount of vinegar will depend on the amount of meat you want to can. You can cook your meat the way you like it, and add the right amount of vinegar to maintain its acidity.

Sanitise Your Tools

The following step for canning your meat is to sanitise your tools. Make sure that all your tools and jars are clean. You can hot-pack them to prevent the meat from cooling off, otherwise there will be bacteria growth that will spoil your meat. You should not forget to sanitize your lids and rings. One way to sanitise your lids and rings is to put them in hot soapy water. Make sure that you do not just clean your jars with dishwasher and cold water because that will not necessarily clean the  jars or lids properly.

Hot Pack Your Meat

After you have prepared your venison/deer, pack it in the jars. Ensure that your jars are also hot otherwise they will crack or even break. Making sure that the temperature of your meat and the jars remains the same may be a bit challenging because most people do not know how to heat their jars. However, make sure that there is no big difference in temperature between your jars and the venison or deer meat. When packing leave three-quarters of an inch space when packing your meat. The jars should have a bit of headroom otherwise the jars will not seal well. Do not forget to remove any air bubbles in the jars when you are done packing. One of the best ways to remove air bubbles or pockets of air in the jars is by stirring the jars with a non-metallic spatula or plastic knife between the meat and the side of the jar. Gently press the spatula against the meat so that you create a path for the trapped air to escape. Getting rid of air bubbles will prolong the shelf life of your canned meat. You should also clean the rim of the jars with some vinegar before you seal them.

Place Jars In A Hot Water Bath

When the packing is complete you can put the jars in a water bath canner filled with equally hot water. The temperature of your jars and the water should be the same otherwise they will break. Make sure that the water is at least an inch or two inches above the jars’ top when you are done placing the hot jars in the hot water. Next bring your canner to a boil and let it sit for at least 3 hours or so.

Store Your Canned Meat

Once the jars are ready you can take them out with jar tongs carefully and set them on a towel. Cover your jars with towels. In order to see if the jars are sealed the jars should make a slight popping sound. After checking if the jars are properly sealed you can store them in a cool, dry place.

Tips For Canning Meat

It is important to sterilize the tools and materials you use when canning all sorts of food as well as all meat. Make sure that you sterilise your jars, rims, and lids. Prepare your jars with boiling water to completely get rid of any bacteria. Also, there are plenty of recipes that require you to soap-wash or boil the rims and seals with hot water as well. It is best to take all the time you need with prepping your tools and jars so that your end product will be shelf-safe for a long period of time. It is also important to make use of unused seals. The lids with their seals should only be used once. Once you have consumed all of the vegetables or meat from the sealed jar, toss them or recycle them. Lastly, do not forget to check your jars for cracks or chips because that will prevent your lids from sealing properly.

Risks Associated With The Hot Water Bath Method

It is important to understand that the hot water bath method does not guarantee a full seal in any way. There are plenty of risks associated with canning meat using this method. Remember that the water bath method is used to preserve high-acid foods. Also, using the hot water bathing method will not get rid of all the botulism spores, but a pressure cooker will. This is because botulism spores do not die at 212F, which is the boiling point of water. A pressure canner boiling water at 15PSI will raise the boiling point to 250F which can kill the spores.

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