RE: canning venison
You need to have an idea how to can food to start with or get a canning guide from presto or bell. Use a modern canner the old ones can be dangerous.
For venison I cold pack. Meaning I trim and cut into chunks raw venison. Fill canning jar with meat, follow directions in book, ad canning salt and process in the cooker 90 minutes for pints 120 for quarts I beleive at 11 lbs. pressure. I do not add water the juices from the meat are enough.
It is excellent, be careful how many people you let try it because you will be giving it to them forever!! A couple good easy preps are to heat up a can with mushroom gravy and have over noodles, another is mix with some sauted onions and some barbacue sauce for sandwiches. Or it is great for making soups. One guy I know just eats it out of the jar.
Good luck and enjoy. But get a guide book, like Bell Blue Book.