This year was my first year to go hunting. I was able to get a doe on my first outing. We decided that it would be good to go ahead and learn how to butcher the deer. In doing this, we ended up with plenty of chunks of beautiful deer meat. Here is how I canned it, and I must say – it turned out great! Today was a full day with five homeschooled children and their activities, but a great dinner was quick to make. Egg noodles plus a jar of venison & we had a wonderful meal. I didn’t add any seasonings to the meat at all. While the noodles were cooking, I poured the contents of a jar into a sauce pot and heated the meat & its broth.
Before canning, I cut the meat into 1″ cubes. After sterilizing & heating my jars, I used quart size, I added the raw venison chunks. After adding the meat I also added 1 clove of garlic, a few slices of onion, a pinch of dried rosemary, and a pinch of salt to each jar.
I followed the recommendations for canning beef. Using a pressure canner and following all proper canning practices, I canned the venison at 10 pounds of pressure for 90 minutes. The meat cooks and creates its own broth during the canning process. The meat cooked down quite a bit and left a lot of head space. The jars did seal well and we ate the meat within a short time period. Please do note though that there should be 1″ of headspace when canning meats. Next time I will add more meat and pack it in a little more.