Dutch, the people I know that do it put the bonless meat in the jar and some salt and put them in the cold packer or preasure cooker and fire the jars up with the lids loose. I don't know the times or tempratures. Someone here must can venison.
I use a tablespoon of salt in quart jars and i dont add any water. I use a regular canner and leave them in for 3hrs. Just make sure the water level stays at the bottom of the rings. I've heard of people adding beef bullion cubes or onions to the jars but i have'nt tried that yet.......
Put chunks of meat in jars, I prefer the widemouth jars as they are easier to pack. 1 teaspoon of salt, a strip of bacon on top of meat, cold pack for 3 hours. good eating, been doing it for over 35 years.
It means to put jars in a kettle called a cold packer and bring them to a boil for a set period of time. When the jars cool down the lisd are sucked down by a vacume and sealed. The lid rings are then tightened.