Canning venison is very easy and a great way to store that deer that you are your husband shot. My husband did not get a deer yet our friend's sons both shot a deer and they gave us one of them. We gladly will take some free meat. We don't pay to have our deer processed. My husband has learned how to butcher a deer on his own. So we no longer have the cost of processing. We cut out some steaks and froze them. The roasts I saved back to can. The rest of the meat was ground up and froze.
Canning venison makes the meat very tender. It cooks right in the jar and creates its own juice. When you open up a jar of venison the meat just falls apart. This meat is great thrown in with a bag of noodles for venison and noodles or shredded for sandwiches. It also makes great pot pies!! Don't throw out the juice from the jar. It is venison broth!! Yum!!!
Here is how you can venison. First get the meat cut off the carcase and ready to cut up into cubes. Thankfully my husband does this job!!! This is the pan of roasts. The back straps are on the bottom which were cut into steaks!
Now you cut the meat up into 1 inch chunks. Place them right into clean and sterilized canning jars. You can add 1 teaspoon of salt for quarts and 1/2 teaspoon salt for pints. I normally don't add salt to my vegetables when I can but I did add salt to the venison. Put the salt in the bottom of the jars. The begin to fill with the venison. Fill the jars leaving 1 inch head space. Do not add any liquid. Clean the rims and adjust lids. I actually filled up my jars the night before. I did not have time to can them so I put them in the fridge. They settled a little but still canned up nicely.