Embarking on a venison stew adventure? You're in for a treat! Venison, with its rich, gamey flavor, is a fantastic choice for hearty, comforting stews. Here's a comprehensive, step-by-step guide on how to can venison stew, ensuring you'll have delicious, home-canned meals ready for those chilly evenings.
Ingredients and Equipment
Before we dive into the process, let's gather our ingredients and equipment.
- 2 lbs venison, cut into 1-inch cubes
- 2 cups beef broth
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/4 tsp cayenne pepper (optional)
- 1/4 cup red wine (optional)
- 1/4 cup water
- 1/4 cup vinegar (5% acidity)
Equipment
- Large pot or Dutch oven
- Canning pot with a rack
- Canning jars (quart or pint, with new lids and bands)
- Jar lifter
- Funnel
- Ladle
- Magnetic lid lifter
- Timer
Prepare the Venison Stew
Start by browning the venison in a large pot or Dutch oven over medium-high heat. Work in batches to avoid overcrowding the pan. Once browned, remove the venison and set it aside.
In the same pot, add the onion, garlic, carrots, and celery. Cook until the onions are translucent. Stir in the tomato paste, flour, salt, black pepper, thyme, rosemary, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly.
Deglaze the pot with red wine (if using) and water. Add the beef broth, vinegar, and browned venison. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1-2 hours, or until the venison is tender.
Prepare the Canning Jars
While the stew is simmering, prepare your canning jars. Wash them thoroughly with hot, soapy water, then rinse and dry. Keep them hot until you're ready to fill them.
Can the Venison Stew
Once the stew is ready, remove it from the heat. Using a funnel and ladle, fill the hot jars with the stew, leaving 1-inch headspace at the top. Wipe the rims of the jars clean with a damp cloth.
Place the lids on the jars and screw on the bands fingertip tight. Place the jars in the canning pot, ensuring they are covered by at least 1-2 inches of water. Bring the water to a boil, then process the jars for 75 minutes (at altitudes of 0-1,000 feet), adjusting for higher altitudes as needed.
Store and Enjoy
After processing, turn off the heat and let the jars sit in the canning pot for 5 minutes. Using a jar lifter, remove the jars from the pot and place them on a clean towel to cool. As the jars cool, you should hear a satisfying "pop" as the lids seal. Any jars that don't seal should be refrigerated and used within a week.
Once the jars are cool, label them with the contents and the date. Store your canned venison stew in a cool, dark place for up to a year. When you're ready to enjoy, simply reheat the stew on the stovetop or in the microwave. Serve with crusty bread and enjoy your homemade, canned venison stew!
