Prospect Homemaking

For pressure canning venison 75 minutes for pints and quarts for 90 minutes @ 10-13 PSI.

Start by cutting the venison rounds into about 1 inch cubes

I like to season the meat just a little.

I used Paleo powder to toss with the meat. Just kinda eyeball it you shouldn’t need to much. But you do want it all to be coated.

Next you want to pack the jars leaving 1inch head space. You don’t need to add in any liquid. But remember when canning hot stuff everything should be hot. Cold stuff everything cold. Meaning you don’t need your jars to be hot in this case because your meat should be cold. So your jars can be room temperature.

Load your pressure canner with about 2-3 quarts of water 1 tablespoon distilled vinegar ( this should ensure your jars come out clear and pretty on the outside instead of cloudy.) and your jars. Lock on lid and turn on the heat. At first I like to just put it on medium for about 10 minutes that way everything has a chance to warm up. Then turn it on high.

Once you see a steady stream of steam set a timer for 10 minutes. After that 10 minutes you can put your wait on.

Now stay near your pressure canned until you see the gauge hit 10PSI. Start your 90 minute timer. Don’t walk away just yet.

I let the gauge get up to 11-13 PSI and try and keep it in this range. You may have to play around with your heat a little to get it to stay.

Don’t let the gauge drop down below 10 PSI or you’ll have to start the whole process over again.

After the 90 minutes turn off the heat and leave it. You need the gauge to read 0 PSI before you do anything else.

Once the gauge read 0 you can take the lid off and take them out. I would put them onto a towel. This lessens the chance of glass breaking.

Let sit for 12-24 hours before moving to storage.