| Every year at the end of October, I receive requests | | | | canning. The hide must be taken off the deer within an |
| from hunters wanting to know how to process | | | | hour of field dressing. Leaving the hide on for show |
| venison. They want different ways to take care of the | | | | and tell will only guarantee you a very wild tasting |
| deer besides the usual butcher shop or sausage | | | | product. Remove as much of the tallow as possible, it |
| maker ways. Bringing the venison to someone to have | | | | serves no worthwhile purpose in canning the meat. Cut |
| it processed is the typical thing to do. Everything is | | | | the venison in uniform size pieces, usually 2-inch |
| done for you and you pay by the pound and take it | | | | chunks. To each quart jar add 1 bay leaf on the |
| home to your freezer. | | | | bottom followed by a slice or two of onion, then |
| I come from a family of hunters and we have done | | | | chunks of venison. Fill the jar with alternate onion and |
| venison the old way for years. When people taste my | | | | meat to within 1-inch of top of jar. Add 1-teaspoon of |
| venison they always want to learn how it is made. I | | | | canning salt (no iodized salt). Do not pack the meat too |
| usually invite them over to assist in the process. Hands | | | | firmly. Do not add any liquid, the meat will make |
| on experience is the only way to learn something new. | | | | enough. Wipe the rim of the jars with a clean cloth. Put |
| Once they help they are able to do it themselves. | | | | hot sterilized lids on the jars. Put canning ring on but be |
| Years ago when everything was done on a wood | | | | sure to tighten only finger tip tight or your jars will not |
| cook stove the processing time was 3-1/2-hours in a | | | | seal. Place in pressure cooker, close according to |
| boiling water bath canner and needless to say the | | | | directions. Bring the pressure up to 10-pounds and |
| house got a bit steamy. I did it that way one time and | | | | process 75-minutes. Turn off pressure cooker and |
| quickly purchased a pressure cooker which greatly | | | | wait for the pressure to go down. Remove the jars |
| reduced the time required for meat. The flavor of the | | | | and let cool away from drafts. Check to make sure all |
| venison remains the same as if a wood stove was | | | | of the jars are sealed. |
| used. | | | | Venison will keep in the cupboard for a year or longer |
| To can venison you need regular canning quart jars. I | | | | as long as the seal is not broken. Refrigerate any |
| prefer the wide mouth as they are easier to get stuff | | | | unused part of an opened jar. Canned venison is |
| out of. Never use mayonnaise jars in a pressure | | | | handy when you want a quick meal. Heat it up and |
| cooker as they tend to break. The jars must be clean | | | | serve with potatoes and a salad. Some people prefer |
| and free of chips around the mouth of the jar. Lids | | | | to use it right out of the jar with crackers or home |
| must be new, never re-use mason jar lids as they are | | | | made bread. This has been a tradition in my family for |
| made for one time use only. | | | | generations, try it and maybe it will become a favorite |
| The venison should be field dressed properly and | | | | of yours. |
| cooled as soon as possible. The meat is de-boned for | | | | |