How to Can Venison From the Freezer

Ever reach into the freezer for a cut of venison only to find it freezer-burned beyond recognition? Venison typically begins to suffer freezer burn in about eight months, which makes canning the meat--even if it was once frozen--a popular and economical option. Opting to thaw and then can venison can ensure you aren't burned when hunting around for just the right cut of meat for dinner.

Thaw the venison

• 1

  Thaw venison in the refrigerator until most of the ice crystals have dissipated--this could take 24 hours for every five pounds of meat. Thawing venison at room temperature is never recommended due to the high bacterial content found in wild game.

• 2

  Remove any bones or fat and soak for about an hour in salt water--roughly a tablespoon of salt per quart of water. Soaking the meat will remove the gamey flavor. Rinse the venison after soaking.

• 3

  Cut the venison into pieces small enough that to fit into the canning jars you've purchased. Cubing the venison is commonly done for meat you wish to preserve for stews--it typically involves cutting meat into one-inch cubes.

Prepare to can

• 1

  Pour just enough water into a frying pan to prevent the cubed meat from sticking and to create broth if you want to can the meat with a hot pack technique. Toss in the meat and cover the pan until it's partially cooked--a good indicator of when to stop is when the pink is nearly gone from the center of the cube.

• 2

  Prepare the jars while the meat is cooking by adding one teaspoon of canning salt to quart jars, or less according to the size of the jar.

• 3

  Pour the hot meat into the jars, then distribute the broth from the pan into each jar. Add boiling water to the jars if there's not enough broth to fill the jars but leave about an inch of space near the top. Pouring boiling tomato juice into the jars instead of broth and water can tone down a gamey flavored cut of meat--but again remember to leave about an inch of space near the top.

• 4

  Warm the canning lids and clean the jars (typically in pans of simmering water) until you're ready for the meat if you want to use a raw pack technique. Toss the clean, cubed, raw meat into the hot jars containing one teaspoon of canning salt, leaving about an inch of space near the top of the jar. Don't add water; the meat produces its own juices.

Can the venison

• 1

  Wipe the rims of the jars, making sure they're clean for the rings to be tightened. Place the warmed lids onto the jars of hot meat first and then hand-tighten the rings into place.

• 2

  Place the jars into the pressure cooker and onto the inside rack provided, which keeps them from getting too hot. Keep the jars from touching if possible.

• 3

  Follow the instructions for your pressure canner--pay particular attention to the setting regarding your altitude. Monitor the canner's desired temperature by increasing or decreasing the heat as needed.

• 4

  Remove the steam from the canner when finished; make sure the pressure gauge is back to zero before opening the lid. Remove the jars carefully, placing them on appropriate services (towels, wooden countertops) to cool. Observe the center of the lid--if it's down, you've achieved a seal.