How to Can Venison (Deer Meat)
Wild deer meat preserved by pressure canning.
The Short Answer
Venison must be pressure canned. Process pints for 75 minutes and quarts for 90 minutes at 10 PSI. Remove all fat.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Pressure Canning Venison (Deer Meat)
Remove all fat and silver skin.
Headspace: 1 inch
Step-by-Step: Canning Venison (Deer Meat)
- Trim all fat, silver skin, connective tissue.
- Optional: soak in salt water 1 hour to reduce gamey flavor.
- Cut into cubes or strips.
- Hot pack: brown, pack, cover with broth.
- Raw pack: pack raw meat tightly. No added liquid.
- Leave 1-inch headspace. Remove air bubbles, wipe rims, apply lids.
Wild game fat goes rancid much faster than domestic. Trim every visible bit. This is the single biggest factor in whether canned venison tastes great or off six months later.
Safety Notes
Important: All wild game must be pressure canned. Remove all fat, as game fat goes rancid quickly.
The Bottom Line
Venison (Deer Meat) must be pressure canned (low-acid food). Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
No. Jerky is dried and not safe for canning. Can raw or browned cubes instead.