Canned Venison

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Total Time
30 mins
1 hr 30 mins

This recipes assumes you know and use the proper canning methods. This is the way my MIL, Mother and I have done it for years and years. I see in the latest Ball Blue Book that they list the proper way is to hot pack it. I truly don't see the difference between wild game and raw pack pork. I use the basic directions for stew meat.

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  1. Raw pack:.
  2. Add 1 tsp canning salt per quart jar.
  3. Add 1/2 beef bouillon cube to each jar.
  4. Pack with meat and desired amount of onion. (I add 7 to 10 pieces of onion to my jars). Pack meat tightly. I use a wooden spoon to jam the meat in tightly.
  5. Remove air bubbles leaving 1 inch head space. Affix two part lids.
  6. Process in pressure canner at 10 lbs pressure for 90 minutes for quarts.