Canned Venison - cooking recipe

Ingredients

venison
salt

Preparation

Pack jars with raw meat to 1/2 inch from top.
Add 1/2 teaspoon salt to a quart jar.
Add no liquid.
Process in pressure canner for 90 minutes (70 minutes for pint jars).
Or, cook in a hot water bath for 3 1/2 hours.