+1peddle-paddle said:I highly recommend using a pressure cooker which kills any botulism. I have canned the venison as well as other meats takes some time but saves on freezer space and to me is some of the best tasting venison.
Do you still have to allow some room in the jar between the lid and the meat?Pressure Canner and 90 minutes for quart size jars.
I cut into 1" cubes and pack the jar as tight as I can with raw meat and just a dash of salt.
My wife, kids, and I all love the taste, tenderness, and ease of using canned venison. I wish I would have started doing it much sooner.