My mother and father are both in their 70's and have canned meet as long as I can remember....These instructions can be used for any meat but we have only canned beef, pork and venison....take a mason jar and put 1 tsp of canning salt in jar....cut meat into 1 to 2 square chunks and put in jars....we do not soak meat or use water on it just wipe off meat or pick off hair to clean it....some people add onions or peppers we tried it but prefer it plain....can in a pressure canner for 60 minutes at 15 lbs or 75 minutes at 10 lbs....we do not add water, the meat will make its own juice....this meat is so tender it will melt in your mouth....and for those who think venison is gamey, this way of fixen' it gets rid of that flavor.....when we kill a deer we save a roast, a little backstrap and tenderloin, the rest gets canned....this meat is completely cooked when done, all you have to do is boil some taters' and whatever else you like with it add your meat and warm a few minutes, my favorite way to eat venison....Try it, you'll love it.
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