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•4 lbs. lean venison
•2 cups tomato catsup
•2 1/2 cups water
•3 cup chopped onion
•1 (6 oz.) can tomato paste
•1 tbsp. salt
•1 1/2 cups chopped green pepper
•1 tbsp. sugar
•3/4 tsp. pepper


Cook venison and onions until all pink is gone from meat. Pour off excess fat. Add all other ingredients; bring to a boil and simmer 5 minutes. Pack into clean, hot Mason pint jars, leaving 1" head space. Adjust lids. Process at 15 lbs. pressure for 75 minutes, or 10 lbs. pressure for 110 minutes. Makes 8 pints.
 
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