Tuesday, November 15, 2011

Canning Venison (or beef)

If you have ever had canned beef or venison, you know that it is SO good and SO tender. It is amazing served over egg noodles, potatoes, and someone suggested to me today on Facebook to try a shepherd's pie with canned venison. That sounds so good that I just might make that a future post. These directions can be used for venison or beef. If you don't like venison (why not?) you will love how this beef tastes.

Canning venison/beef is extremely easy, that is, IF you are familiar with pressure-canning. If you are not familiar with it, I suggest buying the Ball Blue Book. This is THE authoritative book on home canning, and everything in it can be trusted.

You can use just about any cut of venison or beef for this. I don't use the better, more expensive cuts for this, because it tastes so good that you will THINK that you have a better cut of meat. For example, I am canning some beef (for my non-venison wife) right now and I am using round roasts that I found on sale.

First I recruited the help of my other 'girlfriend', Caly. Caly is a great help and good company. And she LOVES venison!

First you wash and heat your jars and lids properly, and prepare your canner. Cut out any excess fat from the meat. Then cut the meat into about 1-inch cubes.

Add some beef bouillon to the bottom of the jars, about 1 teaspoon to pints and 2 teaspoons added to quarts. Also place a slice of onion or two to the jars. Fill the jar within 1 inch of the rim (1 inch headspace.) I alternated meat and onion so that it has layers and looks nicer.

Now here is the kicker, don't add any liquid to the jars. It will make its own juices when it is processed. Process pints for 75 minutes and quarts for 90 minutes at 10 pounds of pressure. Of course, this needs to be adjusted according to your elevation.

And here is the final product, you will enjoy it! Now, to look up a good shepherd's pie recipe.....


  1. Looks really tasty! I have a brand new pressure canner but have been afraid to use it. You have inspired me - I just have to do it! Nice yellow dog with a pink nose - just like our Chucky.

  2. That looks good :)

    This is Shana from the Canning group by the way, I'm taking a little FB breather. I am canning ground beef right now as I type.

    I do have one question though... was I supposed to pack down the ground beef after I added it in? I did a little, so I hope that's ok. I added a little bullion, salt, and then the boiling water to cover.

    Can't wait to see how it turns out :)

  3. Shana, as you can see I have been delinquent on here, and just now saw your question. I think it would be A-OK. How did it turn out for you?

  4. Tramps - If you are on Facebook join us at the Canning group. If you aren't on Facebook, think about getting on it just for this group. It is really a fun and informative group!