RE: canned venison
Raw pack you do not add juices, hot pack you do.
I do raw pack, you trim and cube the meat and pack into jars, leave an inch head space. Remove all air bubbles using a non metalic spatula handle or something. For pints add 1/2 teaspoon of saltfor quarts add a teaspoon. You processpints for 75 minutes at 11 pounds, quarts for 90 minutes at 11 pounds at or under2000 ft. Add a pound per each 2000 ft. higher so at 2000 do 12, 4000 13 and so forth... This is out of the Presto guide and Ball guide.