RE: Canning Venison
"Cold Pack" is a term used when you putcold food into a jar to be processed, either by a water bath or pressure canning, "hot Pack" is a term used when packing hot food into a jar for further processing. Before pressure canning people got sick and some died . Why would you gamble with your family's health, even if the odds are low.Time has nothing to do with it, its temperature, a pressure canner can heat food to a higher temperature to kill botulism spores. a water bath can never get over 212 F you need at least 240 F to kill botulism spores.