There are many, many canning websites, same with making jerky/smoked meats. What we are trying to do is gather as much general data as possible and put that data in your hands.
We can’t do the preparation for you, nor the skills training, but we will do what we can to encourage you to get the skills to survive that next natural disaster or whatever might come. Remember: Nobody’s Coming ; Extract Yourself.
Cubed, Hot Pack
These directions should work for canning many types of meat such as: beef, venison, elk, or pork.
The page provides instructions for canning meat using a hot pack canning method. This simply means the meat is cooked before being put into your jars. With this method you MUST use a pressure canner.
Again, remember, any meat must be processed in a pressure canner.
Step-By-Step Directions
Gather your canning supplies and start your canner heating. You want the canner hot, but not boiling, by the time you are done searing the meat in preparation for going in the jars.
- pressure canner
- canning jars
- canning lids and rings
- jar lifter and canning funnel
- bowls
- large spoons
- sharp knife
- towels, dish cloths and pot holders
Ingredients:
- venison (or other meat specified above)
- canning salt (optional)
How to Can Meat Cubed (Hot Pack)
Cut away any bruised areas, gristle, and excess fat. Usually with wild game, fat is a non-issue, but if you are canning beef, you might have more fat to remove.
Next, slice across the grain into strips about 1-inch thick. Then, slice these strips into cubes.
Place cubes in a large pan and brown. Doing this in batches is the best. You want to brown the meat. If you do a bunch at a time, it will tend to gain more liquid in the pan and it seems like they boil and not sear. Save any broth that is created to add to your broth in the jars.
Once your meat is heated through, put into hot jars. Use a slotted spoon and leave the drippings in the pan. (Distribute the meat drippings evenly into all jars.)
Add canning salt to your jars if desired. I use 1 tsp. per quart. I have seen it recommended to use 2 tsp. per quart.
Add salt according to your taste. You can choose to leave out the salt, but salt really does add to the flavor and quality, so I do recommend it.
Top off your jar with either boiling water or beef broth. You can also use bouillon if you choose. A tea kettle makes adding your liquid super easy!
Leave 1-inch headspace.
Wipe the rims of your jars clean. This is important so that any grease or food will not interfere with the lid sealing to the jar.
Place the lids and screw bands on finger-tight. Finally, place jars in your preheated pressure canner.
Follow pressure canning instructions, using the processing time below.
Process quarts for 1 hour 30 minutes.
Process pints for 1 hour 15 minutes.
Don’t forget to adjust the pressure requirements for your elevation as needed, using the chart below!
Recipe Card
Canning Cubed Meat
COURSE: Side Dish
CUISINE: American
SERVINGS: 2 pounds of meat per a quart jar
INGREDIENTS
- Meat
- Boiling water or broth hot pack only
- Canning salt Optional. Use 1/2 to 1 tsp. per pint or 1–2 tsp. per quart.
Equipment
- Pressure Canner
- Canning jars, seals, and rings
- Canning funnel, lid lifter, and jar lifter
- Ladle and bubble tool
INSTRUCTIONS
- Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works.
For a Raw Pack
- Trim excess fat or gristle from the meat.
- Slice meat across the grain into 1” thick pieces. Cubes or strips are fine.
- Add canning salt to each jar.
- Pack raw meat into jars, leaving 1” headspace. Don’t add liquid.
- Remove bubbles, wipe the rim clean, and place on seal and ring.
- Place the jar in the warm canner. Proceed to fill all jars. Process according to below directions.
For a Hot Pack
- Trim excess fat or gristle from the meat.
- Slice meat across the grain into 1” thick pieces. Cubes or strips are fine.
- Add canning salt to each jar.
- Lightly brown cubed meat.
- Once heated through, use a slotted spoon to pack meat into hot jars.
- Distribute meat drippings evenly into all jars.
- Top off jar with boiling water or liquid, leaving 1” headspace.
- Remove bubbles, wipe the rim clean, and place on seal and ring. Proceed to fill all jars. Place the jars in the warm canner. Process according to below directions.
PROCESSING
Processing with a Pressure Canner
Place the jars in the warm canner. Proceed to fill all jars placing them in the prepared hot canner.
Put the lid on the canner leaving the weights off. Bring to a boil. Watch for the steam to start coming out the vent pipe in the lid.
Allow the steam to ‘vent’ for 10 minutes then put the weights on. Use the proper weight for your altitude (check the chart below) This is when pressure will start to build.
When the pressure reaches the pressure required for your altitude (check the chart below) that is when you’ll start your time. Process for the full time indicated, adjusting the heat as needed to maintain the correct pressure for the entire time.
When processing time is completed turn off the heat. Do not remove weights yet. Let the canner sit undisturbed until pressure comes back to zero. Do not try to speed up the cooling process.
Remove the weight and wait 5 minutes.
Open the lid to allow steam to escape. (carefully don’t let it hit your face or arms!) Leave the lid setting on top of the canner slightly ajar and wait 5 minutes.
Take the lid off the canner and remove your jars. (optionally you can wait another 5 minutes if the contents appear to be bubbling so hard it is coming out of the jars)
Put the jars a few inches apart on a thick towel and allow them to cool to room temperature undisturbed. 12 hours is suggested.
When the jars are cool, remove the metal bands, check the seals, and store the jars in a cool dark place.
Processing Instructions (Raw Pack or Hot Pack)
Process pints for 1 hour 15 minutes or quarts for 1 hour 30 minutes, adjusting for altitude.
Altitude Adjustments for Pressure Canner
Altitude – Weighted Gauge
0-1,000 ft – 10 pounds
1,001-8,000 ft – 15 pounds
Altitude – Dial Gauge
0-2,000 ft – 11 pounds
2,001-4,000 ft – 12 pounds
4,001-6,000 ft – 13 pounds
6,001-8,000 ft – 14 pounds
Tips & FAQs
How Long is Canned Venison Good For?
Generally, home canned food (including venison) is good for 1 year. However, this is more of a quality issue. After one year, the food starts deteriorating quicker, but it is still safe. My recommendation is to plan on canning enough for a year.
But if a year goes by, don’t throw it away! Just make a plan to use it up soon. Always rotate your stock so you are using the older jars before the newer and don’t end up with jars several years old. All this is assuming you have used proper pressure canning methods and are checking the seals to be sure they are still secure.
How Do You Use Canned Venison?
Use canned venison like any other canned meat. Simply heat it up and eat it with some gravy and mashed potatoes, or use it in stews, chili, casseroles, or other recipes.
Use Wide Mouth Jars for Home Canning Meat
Meat usually leaves residue on canning jars, which my dishwasher doesn’t remove, but using wide mouth canning jars makes cleaning up much easier later.
DISCLAIMER: Any statements or claims about the possible health benefits conferred by any foods have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure or prevent any disease. You are encouraged to verify all canning and food preservation advice on the USDA food preservation website.
References:
NAL USDA How did we can?
Simply Canning
