Canned Venison - Recipe


CANNED VENISON
Venison Lard (home rendered is the best) Salt Pepper Quart jars, lids, rings Cut venison into 1-1 1/2 inch pieces. Rinse venison in cold water until pinkish/grey in color. Drain. Pack into canning jars to the neck of the jar. Add to each jar 1/2 teaspoon salt, 1/2 teaspoon pepper and 1 heaping tablespoon lard. Clean sealing edge of jar with clean cloth to remove any excess food particles. Put lid on jar and adjust band (not too tight). Place jars in a pressure canner with water as required by manufacturer (usually about 2-3 inches). Cover canner and allow to heat until steam escapes from vent for 10 minutes before positioning weight or closing the petcock. Process pint jars for 75 minutes, quart jars for 90 minutes. Allow to cool for 20 minutes before removing lid. After canning time is over, remove from canner and cool on cloth or rack. Check to make sure jar is sealed and store in a cool dry place.

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Canned Venison

· Nov 27 · #134020

Dawn E Collins (Michigan) says:

How long can you store canned venison before it's too old to eat? My mother-in-law gave me 4 jars of canned venison from 2008. Is it safe to eat?

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· Nov 27 · #134051

Cooks.com replies:

Hi Dawn,

Were they home canned in jars? You didn't specify.

The rules are generally that canned foods be used in about a year, but if the jar looks well sealed, has no bulges or strange odors when opened, doesn't spurt and it has been stored in a cool place then is may be OK to eat.

Don't taste it until it has been boiled in an open saucepan for 15 minutes. Also, be sure the jars were stored with the screw band removed.

The general rule is, "When in doubt, throw it out!"

Happy Holidays,

-- CM

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