Cool Pack Venison

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.

No additional tips available.