Easy Canned Venison

Recipe View 5 mins Prepare Your Jar: Thoroughly inspect a pint-sized canning jar for any cracks or imperfections. Immerse the jar in simmering water for 5 minutes to sterilize. (5 minutes)

Recipe View 2 mins Prepare the Lid: Wash a new, unused canning lid and ring in warm, soapy water. Set aside to dry. (2 minutes)

Recipe View 5 mins Season the Venison: In a large bowl, combine the cubed venison, minced garlic, salt, and ground black pepper. Toss thoroughly to ensure the venison is evenly coated with the seasonings. (5 minutes)

Recipe View 3 mins Pack the Jar: Place the seasoned venison into the sterilized jar, distributing it evenly. Add the onion slices and minced green bell pepper on top. (3 minutes)

Recipe View 2 mins Seal the Jar: Wipe the rim of the jar with a clean, damp cloth to remove any residue. Place the prepared lid on the jar and secure it with the ring, tightening until fingertip tight. (2 minutes)

Recipe View 15 mins Pressure Canning: Place the prepared jar into a pressure canner filled with water according to the manufacturer's instructions. Cover the canner and bring it to a boil with the pressure valve open. Boil for 5 minutes to vent the canner. (15 minutes)

Recipe View 1 hrs 15 mins Process the Venison: Close the pressure valve and allow the pressure to build to 10 psi. Reduce the heat to maintain a consistent pressure of 10 psi. Process the venison for 75 minutes, carefully monitoring the gauge to ensure the pressure remains stable. (75 minutes)

Recipe View 1 hrs 15 mins Cool and Store: After 75 minutes, turn off the heat and allow the canner to cool completely until the gauge reads 0 psi. Once the pressure has subsided and the canner is safe to open, carefully remove the jar and place it on a rack to cool completely. As the jar cools, it should seal with a distinct 'pop' sound. (60-90 minutes cooling)

Recipe View 1 hrs Check the Seal: After the jar has cooled completely, check the seal by pressing down on the center of the lid. If the lid does not flex or move, it is properly sealed. If the jar does not seal, refrigerate it immediately and use the venison within a few days. Properly sealed jars can be stored in a cool, dark place for up to a year.