Cool Pack Venison

Directions

1. 1
   Use 1 teaspoon salt and pepper per jar.
2. 2
   Cut meat into small chunks about an inch square (do not rinse in water).
3. 3
   Pack into quart jars to the neck of the jar.
4. 4
   Add salt and pepper to each quart.
5. 5
   (Do not add water.)
6. 6
   Put the lids on.
7. 7
   Put jars into canner and fill canner with cold water to the neck of the jars.
8. 8
   Bring to a boil and boil for 4 hours.
9. 9
   Add boiling water as needed in canner to keep at neck.