keeps for years

Canned Venison

Cut meat off the bones. Wash and cut into 1-2 inch cubes. Pack loosely into clean sterilized quart jars. Add 2-3 pieces pork roast. Add 1 teaspoon canning salt and cover with water, leaving 1 inch head space. Adjust jar lids. Process in pressure cooker for 70 minutes at 10 pounds pressure.