Canned Venison

Directions

1. 1
   Raw pack:
2. 2
   Add 1 tsp canning salt per quart jar.
3. 3
   Add 1/2 beef bouillon cube to each jar.
4. 4
   Pack with meat and desired amount of onion. (I add 7 to 10 pieces of onion to my jars). Pack meat tightly. I use a wooden spoon to jam the meat in tightly.
5. 5
   Remove air bubbles leaving 1 inch head space. Affix two part lids.
6. 6
   Process in pressure canner at 10 lbs pressure for 90 minutes for quarts.