Venison - Pressure Canned

Step 1: Remove all fat from meat.

Step 2: Pack cubes tightly into clean jars, using a knife handle or handle of wooden spoon to get out any air pockets.

Step 3: Add 1 tsp salt per pint; 2 tsp salt per quart.

Step 4: Do not add any water in jars.

Step 5: Clean jar edge, add ring and top, and turn to fit snugly- not tight.

Step 6: Add jars to canner and 2 to 3" of water.

Step 7: Process at 15 pounds pressure: 75 minutes for pints; 90 minutes for quarts.

Step 8: Remove canner from heat and let jars cool slowly out of draft with weight left on canner.

Step 9: Do not put canner under cool water to cool it.

Step 10: Just go to bed and leave it over night, removing the jars from the canner the next day.

Step 11: Remove jars from canner and wash off sides of jars with soap and water to remove any broth or oil, if needed.

Step 12: If any jar doesn't seal properly, just put its contents into a zip-lock freezer bag, label and freeze.

Step 13: Do not re-process.

Step 14: This keeps well for 2 years.

Step 15: Note: A hot-water bath is not adequate for processing meats.

Step 16: You can use fresh or frozen (thawed) venison for this recipe.

Step 17: If using frozen venison, let it thaw slightly, cut into cubes, and then let it thaw completely before packing into jars.