Canned venison

Will you be smoking or cooking it in any way before canning? The majority of canned meats are at 11 – 12 psi for 100 to 110 minutes. Time starts when the canner reaches proper pressure. I’ll check a couple of my books and see if I can find something venison specific.

I found lots of online step by step plus videos. 15 psi seemed to be the popular pressure for venison and a lot of variety in marinades and prep.

I put venison in jars uncooked the last time. Googled canned venison and pretty much will show me the way. Lots of different recipes.