Q&A for How to Preserve Meat

You can not can foods in a water bath if they don't contain some sort of acid. Pressure canning is required for things like mincemeat, cooked chicken, etc.

Yes. You can can pretty much any type of food, raw or cooked. But for foods with little to no acid, you can't use a water bath, but must use a pressure canner.

Canned or deep-frozen venison will store for just under three years. Dehydrated venison has a shelf life of two decades, as long as it is protected from oxygen.

If your steaks are slightly grey but have no off smell or slimy texture, they should be fine. Keep them refrigerated below 40°F until cooking. If you're unsure, freezing them is an option. Discard if they smell bad or feel sticky.