cover with water and add 1 t. salt
pints 20 minutes at 10 lbs pressure
quarts 25 minutes at 10 lbs pressure
pints, 10 minutes at 5 lbs pressure
Add approximately 1/4 inch of water to the bottom of the jar.
Add salt and pepper (see below) and swirl the water so the seasoning doesn't clump.
Add raw venison that has been deboned, cleaned, and cut into approximately 1-inch chunks.
Shake or tap jars to settle the meat, but do NOT tamp or pack down tightly.
Leave about 1 inch of headspace.
Wipe the rim and close with the lid and ring.
Pressure at 10 pounds according to the guide below.
Quarts: 1-2 T. water, 1 t. salt & pepper, 1 hour at 10 lbs pressure
Pints: 1-2 T. water ½ t. salt and pepper, 50 minutes at 10 lbs pressure