Sounds like you are trying to do the butchering, freezing and canning all at the same time? That is really complicated and full of possible errors. With 3 deer I hope you have multiple freezers.

You need to butcher, wrap and freeze. Then put the canning off for now and you can what you want to can at leisure. Just pull the pack out of the freezer, cut it up frozen, and return it to the freezer until you have time to can it.

We prefer hot pack with broth - beef, vegetable, turkey, even chicken. Raw pack makes its own broth and some prefer that - it is just a personal preference so you have to try both and see which you prefer.

You can can it all if you wish but usually we keep the tenderloin, some steak, loin roasts and ribs frozen for fresh cooking. I can the backstrap steaks and the briskets (for bar-b-q) and most of the rest is ground and canned mixed with some pork for chili and meatloaf or frozen in burgers. I assume you are planning to have jerky and/or summer sausage made from the less-than-ideal cuts?

Dave

Here is a link that might be useful: Broken Arrow Ranch - Processing Venison

Thank you for the link Dave.
I usually make jerky from the trim but this year I will try sausages and cured smoked kielbasa. The more tender cuts I will just freeze since I have favorite recipes for those.

When using broth in the hot pack, is it OK to use something like Knorr granular beef bouillon that you mix with water? Thanks!

As long as the amount of salt in it doesn't bother you. If used I wouldn't add any extra salt personally.

Dave

Thanks!

Does canning change the texture or taste of venison? I'm not crazy about venison but need to make a change to grass fed meat and venison is easier than beef since dh enjoys hunting.

Does canning change the texture or taste of venison?

Just as with any other meat that is pressure canned the texture is tenderized quite a bit. Whether you think that is an improvement or not is all a matter of personal taste. As to flavor change, that all depends on how you can it - hot pack or raw pack - and what seasonings and liquids you use. Venison canned in its own broth would have little if any flavor change. But if canned in water or tomato juice or beef broth then yes you'll have flavor changes. Same effect from using salt and pepper, Cavenders, garlic, or any other herb or seasoning.

Dave

I've never found venison especially tough, just gamey.

I canned some and it was FINE! I used this ladies recipe but I checked the canning site and can't think of what it's called right now to make sure on the canning time and I used the canning time they said. This was awesome and it DID make it's own broth! I was a little scared not to add water but I didn't and it did great. http://homejoys.blogspot.com/2009/12/canning-venison.html