- Joined Nov 28, 2016
We started canning our venison last night as we do every year. We have an old National Pressure Cooker. Anyways, the seal kept leaking and then after trying to stretch it, it broke. My husband tried to can it and get it up to pressure, but that didn't work. So we let the meat sit for a short bit in the pan, as it was not really hot, then took it out. I have put it in the fridge and ordered new seals today. Will it be safe to can in 3 days or so? The meat is just barely brown at the bottom, the rest is red. Hate to throw it all out.