In Reply to: Re: NTC Wild Game Dishes and Other Recipes posted by Farmer Dan on December 31, 2017 at 14:33:12:
Venison is one of the easiest foods to can. You clean the fat and white skin off, cut into approx. 1 inch pieces, pack into mason jars. Add 1/2 teaspoon salt to a pint, 1 tsp. to a quart. I also like to add an equal amount of beef bullion. Pack into the jar as tightly as possible, leaving 1/2 in. headspace in pints, 1 in. in quarts. DO NOT add liquid. It will make it's own.
Process at 10 lb. pressure in PRESSURE CANNER, not boiling water bath, for 90 minutes. Let cool naturally. Do not cool with cold water. That's all there is to it.