How to Can Game Meat

Game meat refers to any meat harvested from the wild and includes venison, duck, turkey, rabbits and bear. The general rule of thumb is that large game animals, such as deer and bear, are treated much like beef, both in canning and cooking. Small game, such as rabbit and turkey, are treated like poultry. Either type can be canned raw or hot packed, with raw pack being the simplest to perform.

• 1

  Cut the meat into 1-inch chunks or strips on a clean cutting board.

• 2

  Place the canning lids in a saucepan and cover with water. Bring to a boil and then turn off the heat. Set the rings aside in a convenient area.

• 3

  Place a canning funnel into the first jar and fill to within 1 1/4 inch of the top of the opening.

• 4

  Add 1 tsp. of salt to the jar, if desired.

• 5

  Remove the funnel and wipe the top of the jar clean with a paper towel. Place a canning lid on the jar and secure in place with a canning ring.

• 6

  Fill the remaining jars.

• 7

  Add to your pressure canner the amount of water that the manufacturer recommends.

• 8

  Add the filled canning jars to the canner and secure the lid in place.

• 9

  Bring the canner up to 10 lbs. pressure if using a weighted gauge canner or 11 lbs. pressure if using a dial gauge.

• 10

  Process pint jars for 75 minutes or quart jars for 90 minutes after the canner has reached the required pressure.

• 11

  Remove the canner from the heat after the recommended time and allow it to cool.

• 12

  Remove the jars from the canner and place on a counter or towel-covered table. Allow the jars to cool thoroughly.

• 13

  Press the center of each jar lid after the jar has cooled. If the lid flexes at all, the jar is not sealed properly and you should refrigerate or cook the contents as soon as possible.