Canned Venison

by Doug Wallman
(Roscommon, Mi)

Pack venison chunks, 1 inch squares, into sterilized canning jars. Add 1 tsp salt for Qts. 1/2 tsp for pints.


Put canning lids on the jars screwed down tight before you put them in the oven. Put the jars on a cookie sheet and put in a pre-heated 250 degree oven for 5 hours. Turn off the oven and let the jars cool in the oven.

This is important, if you take the jars out while they are hot they will bubble over and make a mess. Do not add any liquid, the meat makes it's own.

This method may be used for any meat or fish. It looks pretty bad but teasts just great.

Comments for Canned Venison

Average Rating starstarstarstarstar

Click here to add your own comments

Nov 27, 2016
Rating
starstarstarstarstar
BAD MEAT NEW
by: PATRICIA

HO/W DO YOU TELL WHEN THE MEAT IS BAD

Nov 05, 2015
Rating
starstarstarstarstar
make sure jars are not touching in the oven NEW
by: Anonymous

You can make sure your jars are not touching while they are in the oven. They shouldn't touch. The recipe I have is very similar to Doug's but says to make sure the jars are not touching each other in the oven. Maybe that will help. Make sure the lids are screwed on tight also.
This method has been used for a zillion years, since canning was invented. It works fine. Just make sure they seal and if they don't seal, use them up right away but that has never been an issue here. Best of luck. Beats using a pressure canner.

Jan 13, 2014
Rating
starstarstarstarstar
Lids NEW
by: Doug

Gosh, I've never had that problem Hank. I do screw the lids down tight. It is VERY important that you shut the oven off after 5 hours and let the jars cool in the oven without opening the door until the jars are cool.

Jan 12, 2014
Rating
star
Oven canning venison NEW
by: Hank

Sounds good but I keep blowing out lids.I have the stove set at 250.Does gas make a difference.And yes the lids are on tight.

Jan 12, 2014
Rating
star
Oven canning venison NEW
by: Hank

Sounds good but I keep blowing out lids.I have the stove set at 250.Does gas make a difference.And yes the lids are on tight.

Dec 09, 2013
Rating
starstarstarstarstar
tighten lids NEW
by: Anonymous

Harry, screw the lids down tight. The jars seal because of a vacuum is created as they cool in the oven. REMEMBER, don't open the oven until the jars have cooled.

Dec 09, 2013
Rating
starstarstarstarstar
Tight jar lids? NEW
by: Harry

Doug, you say to screw the jar rings on tight, do you not need to let air escape? Would the lids not buckle?
Thanks

Dec 03, 2013
Rating
starstarstarstarstar
safe NEW
by: Doug

Gee Jean, I don't know, I have never had a problem and I been doing it this way for years.

Dec 03, 2013
Rating
starstarstarstarstar
Canning like this NEW
by: Jean

I tried this and really liked the way it worked but after doing it I read how oven canning is extremes,y dangerous because of bacteria. Can you tell me how I know if my venison is safe. I'm worried now.

Dec 03, 2013
Rating
starstarstarstarstar
Canning like this NEW
by: Jean

I tried this and really liked the way it worked but after doing it I read how oven canning is extremes,y dangerous because of bacteria. Can you tell me how I know if my venison is safe. I'm worried now.

Dec 18, 2010
Rating
starstarstarstarstar
Fixed
by: Jim

I just added that in your original post. If you refresh page, you should see it. Thanks for sending it in!

Dec 18, 2010
Rating
starstarstarstarstar
Doug
by: Anonymous

Doug here, just read my recipe and realized I forgot to include "put canning lids on the jars screwed down tight before you put them in the oven.

Click here to add your own comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Submit a Venison Recipe.