Been reading these recipes. I've done a lot of canning, and I agree for the most part with most of all that's been said. I do, however, believe that 90 min. in a pressure cooker is a bit too long. I find that 75 min. at 15 lb. pressure makes for well-cooked and more tender venison in PINT jars. I use pints because they are much more handy for me. Just the wife and myself. A little salt and a clove of garlic in each one with just a tad of water added.....Just the way we do it......