Canning Venison with the Instant Pot Max

Sanitize the jars

Step 1: Place the wire rack in the instant pot and add 3 cups of water, then place three 1-pint jars in the instant pot. Close and seal the lid.

Step 2: Press the canning button, then adjust to low pressure. Tap the time button and, adjust it to 10 minutes.

Step 3: Once the instant pot has run its course, carefully remove the jars.

Packing the jars

Step 4: Divide the onion among the three jars and add 1 clove of garlic, 5 peppercorns, 1 bay leaf, and 1 teaspoon of bacon drippings to each jar.

Step 5: Now divide the meat into 3 portions and pack into the jars. Add 1 teaspoon bouillon powder and 1/8 teaspoon sea salt to each jar and pour 2 tablespoons of water into each jar.

Step 6: Slightly dampen a clean cloth and run it along the edge of the rim of the jar to make sure there are no food particles left on there. With a dry part of the same clean cloth, dry the edge of the rim of the jar.

Step 7: Center the lids on the jars and apply the bands until fit is fingertip tight.

Canning the packed jars

Step 8: Place the 3 jars on top of the wire rack and fill the instant pot 1/4 of the way up the jars with lukewarm water.

Step 9: Place the lid on the instant pot making sure it is sealed.

Step 10: Set the elevation according to your location by following the instructions in your manual.

Step 11: Press the canning button, adjust the time to 1 hour 15 minutes (75 minutes), set the pressure to max, and make sure the instant pot is set to natural venting. Press start and let the pot run its course completely, venting naturally.

Step 12: Carefully remove the jars and place them on a cooling rack. Allow to sit for 24 hours before storing in a cool dark place. Make sure the jars are sealed by pressing on the lid to make sure it doesn’t pop up and down.