Cool Pack Venison - cooking recipe

Ingredients

venison
1 tsp. salt
1 tsp. pepper

Preparation

Use 1 teaspoon salt and pepper per jar.
Cut meat into small chunks about an inch square (do not rinse in water).
Pack into quart jars to the neck of the jar.
Add salt and pepper to each quart.
(Do not add water.)
Put the lids on.
Put jars into canner and fill canner with cold water to the neck of the jars.
Bring to a boil and boil for 4 hours.
Add boiling water as needed in canner to keep at neck.