According to local processors, the 2024 deer harvest has been very good this year. Many hunters dress out their own deer for home storage, and many more take the easy way out and take it to a deer processor. Either way, since you can’t consume it immediately, you must decide how to store 50 to 75 pounds of pure, fat-free venison. The choices are simple: freezing is the most common way, but close behind, pressure-canning is popular too — especially if you hunt out of state. If you go out of state, pressure canning is the only safe and legal way to bring venison back to New York (CWD concerns), and it is the tastiest way, too.

In-state hunters typically wrap or vacuum pack and then freeze their venison; both methods preserve the meat, but canning is becoming more popular every year because no freezer space is required, and long shelf life allows use for up to five years and more. The canning process creates an airtight, vacuum-sealed glass jar storage unit, preventing spoilage, and it is ready to use as soon as the jar is opened. Imagine that, open the cover, and bring your fork. True, it does taste better when warm, but it is safe to eat and is tasty and tender — falls-apart tender — right out of the jar. In a nutshell, you don’t need to defrost it. And the meat flavor and tenderness are amplified with canning. Another big canning bonus is that there is no chance of freezer burn. Lastly, one thing that many hunters and local homesteader families like about canning is that it is ideal for emergency storage. Remember the COVID era? Once canned, there is no need for electricity for preservation. Of course, you may also can beef, chicken, potatoes, veggies and more. I can hear the ideas flowing out there.

Of course, pressure canning takes time and most large canners (Presto, All-American, etc.) can only handle about seven to 14 quarts at a time, and it takes time. Each quart holds about 2 pounds of venison. After cutting up the meat into 1-inch cubes, pack the jars to within 1 inch of the jar top (headspace), add a teaspoon of canning salt, and into the canner for 90 minutes at pressure. Let cool, remove, label with contents and date, and place on the shelf. Pretty simple, but pressure canning is scary for many folks. Do read and follow the instructions of your canner manufacturer. Check YouTube for video how-to reels (check the “Homesteading Family” videos) that explain in far more detail.

If you’re short on time or find the idea of pressure canning daunting, freezing is a convenient and straightforward preservation method for your venison. It’s quicker and simpler compared to canning, requiring no special equipment other than some saran wrap, freezer paper, and a vacuum packer if you have one. Freezing also allows you to see your larger cuts of meat as you might like to eat them. Steaks, roasts, tenderloins, etc., where with canning, all the meat is in the form of very tender 1-to-2-inch cubes. While freezing alters the structure of the meat parts, it also allows the possible gamey taste of venison to remain in many cases. Pressure canning tenderizes all the venison into tenderloin-like pieces. No joke. It’s delicious every time. With freezing, you need a freezer, and of course, in that case, you are dependent on powering the freezer with electricity.

Can you pressure can your venison after it has been frozen? The experts say yes, but my better half and I usually try not to thaw and redo venison once it has been stored.

To summarize, freezing is the preferred option if you want to preserve venison in its original form with minimal texture change — in other words, a steak will look like a steak. It’s a quicker and more simplified process than pressure canning. However, freezing requires sufficient freezer space, and there is the risk of freezer burn over time. In the end, the choice between pressure canning and freezing depends on personal preference for storage, convenience, and how you plan to use the venison.

Gotta love the outdoors.

CALENDAR

Nov. 23 to Jan. 19: Late Canada goose season — South Area. See syllabus.

Dec. 9-17: NYS Southern Zone late big game season for archery, muzzleloader and crossbow. Dec. 14: Last Day of the Pennsylvania Regular (firearms) deer season. See https://www.pgc.pa.gov.

Dec. 15: Last day of NYS Great Lakes musky season.

Dec. 26 to Jan. 1: NYS Southern Zone holiday deer hunt season for archery, muzzleloader and crossbow.

NOTE: Send Calendar info or related outdoor news to forrestfisher35@yahoo.com.