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🦌 How to Can Deer Meat Using the Raw Pack Method: A Step-by-Step Guide

Canning deer meat is one of the best ways to preserve your venison harvest for long-term storage. Whether you’re using it in stews, casseroles, or simply as a ready-to-go protein, this method creates tender, flavorful meat that’s shelf-stable and always ready to use.

In this guide, we’ll walk you through how to can deer meat safely and effectively using the raw pack method with a pressure canner.

❓ Why Can Deer Meat?

While freezing is a popular option, canning venison has unique advantages:

No thawing required — just open and heat.
Shelf-stable for up to 18+ months.
Rich, savory broth forms naturally in the jar.
Saves freezer space and is perfect for power-outage preparedness.

🧰 Supplies You’ll Need

Before getting started, gather these essentials:

Pressure canner (weighted gauge or dial gauge)
Canning jars (pint or quart size)
Two-piece lids (new lids with rings)
Jar lifter
Canning funnel
Lid lifter or fork
Paper towels
Apple cider vinegar (for cleaning rims)
Himalayan salt (optional — for flavor only)

⚠️ Note: Adding salt is optional and for taste only. It does not contribute to preservation and may cloud the broth.

🔪 Preparation Steps

1. Prepare the Jars

Keep jars warm to prevent cracking by:

Placing in hot water
Running through a hot dishwasher cycle
Or keeping in a 200°F oven

2. Prep the Venison

Cut deer meat into 1-inch cubes.
Trim away all fat, sinew, and gristle (to prevent spoilage).
Keep meat chilled until ready to pack.

3. Pack the Jars (Raw Pack Method)

Fill jars with raw venison, leaving 1 inch of headspace.
(Optional) Add ½ tsp salt per pint or 1 tsp per quart.
Do not add liquid — the meat will release natural juices during processing.

4. Clean & Seal

Wipe jar rims with a paper towel dipped in apple cider vinegar to remove grease.
Apply hot lids and screw bands on fingertip tight.

🔥 Pressure Canning Process

1. Load the Canner

Place jars on the canner rack.
Add a few inches of water (don’t submerge the jars).
Lock the lid in place.

2. Vent the Canner

Heat the canner and vent steam for 10 full minutes.
Then place the weight on the vent (or close the petcock if using a dial gauge).

3. Processing Times

Pints: 75 minutes at 10 lbs pressure
Quarts: 90 minutes at 10 lbs pressure
Adjust for altitude as needed per your canner’s instructions.

4. Cool & Store

Allow canner to cool and depressurize naturally (don’t force open!).
Remove jars and let sit undisturbed for 12–24 hours on a towel.
Check that all lids have sealed properly (center should not flex).
Remove bands and label jars with the date.

🏷️ Storage Tips

Store in a cool, dark place away from sunlight or heat.
Properly canned deer meat can last 12–18 months (or longer if sealed and stored well).
Always inspect for signs of spoilage before using.

✅ Final Thoughts

Canning deer meat is more than just a way to preserve your harvest — it’s a way to enjoy nutritious, ready-to-eat meals year-round. It’s perfect for stews, pot pies, tacos, or even straight out of the jar when you need a protein boost fast.

So go ahead — fill those jars, seal in the flavor, and enjoy your wild harvest for months to come.

🦌 Happy canning and good eatin’!

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