Freshly butchered venison should be properly aged at least 12 hours before canning.

Prepare canning jars by heating jars, and keeping them warm until ready to fill.

FOR RAW PACK: Remove excess fat, sinew, and silver skin

Cut venison into your preferred sizes as uniformly as possible.

Pack tightly into canning jars. Leave 1" headspace.

Add canning salt or sea salt if desired. 1 teaspoon for quarts, 1/2 teaspoon for pints.

Remove air bubbles.

Clean the rim of the jar with a paper towel moistened with vinegar.

Add a NEW metal canning lid.

Secure finger tight using a metal ring.

Processing time and pressure depend on your altitude. See Notes below.

IMPORTANT NOTE: Raw ground venison can be raw packed, however, it must be shaped into meatballs or patties, AND adding a liquid such as broth is required for pressure canning raw ground venison only. Chunks of venison do not require an added liquid when using the raw pack method.

FOR HOT PACK: Remove excess fat, sinew, and silver skin

Cook venison two-thirds of the way to doneness (rare).

Cool enough to handle and cut meat into desired pieces as uniformly as possible.

Prepare the broth by warming it on the stove.

Add 1/4 to 1/3 jar of warm broth. Add venison. Fill the jar, submerging the venison in broth. Leave 1" headspace.

Add salt if desired. Taking into consideration if the broth is salted. 1 tsp for a quart, 1/2 tsp for pints.

Remove air bubbles.

Clean the rim of the jar with a paper towel moistened with vinegar.

Add a NEW metal canning lid.

Secure finger tight using a metal ring.

Processing time and pressure depend on your altitude. See Notes below.

IMPORTANT NOTE: Ground venison does not need to be shaped into meatballs or patties if you brown the meat first. A liquid is still required for all HOT pack pressure canning.