30lbs of meat should make 6 - 8 quarts if it is deboned and you have all the fat out of it already.

I've canned 247 quarts this year.

I will be going boar/deer hunting this year for the first time. Will have to try canning.

Yeah I will definitely agree that canned venison is awesome. Just had some last night as a matter of fact. My aunt cans it for us so I'm not sure what she adds. When we cook it up though, we just add some salt and pepper and make a brown gravy. We always have mashed potatoes or noodles with it. I have until Sunday to shoot my last deer so I can get it canned.

Do you have to add any liquid to the jar before you seal it or do you just place the meat cubes in as they are. It sounds like they would get dry? But then again I have never done it so I was just curious. Thanks.

No liquid. Once you are done it will have 1/4 of the jar filled with liquid that comes out of the meat while pressure cooking.

So does it actually cook while in the pressure cooker? Or do you have to cook it when you use it? I imagine after 45 minutes it is cooked, but I ain't too bright sometimes.

Do you have to use a pressure cooker, I know my grandfather used to can veggies in a big pan of boiling water. Does that do the same thing?

IL that's cold sealing. The vegies were already boiled probably or at least steamed.

Hold on guys and I will post step by step instructions.

1. Debone meat from deer and remove all fat, skin, etc you don't want to eat.
2. Cut meat into 1" squares.
3. Put un-cooked meat into quart size canning jars.
4. Add 1 t-spoon of salt on top of the meat.
(This is all you have to add. Everything else is to taste.)
5. Add seal and screw on lid and tighten.
6. Put in pressure cooker.
7. Add water to cover 3/4 of the jar(s) in the cooker.
8. Put lid on cooker and secure into place.
9. Cook until the pressure is at 10 -15lbs. No less than 10 no more than 15.
10. Once pressure reaches this, keep it there for 45 minutes.
11. Let pressure drop and cooker cool.
12. Take out the jars and make sure they are sealed. Discard unsealed jars.
**Make sure jars are not cold before this. As long as they are at room temp. they will not bust.

The meat is good for 3 years now. Once you cook it you will be amazed at the amout of juice that is in the jar.

Never had canned venison or tried it, but sounds pretty good. Going to have to give this on a try.

Thanks farmcntry, got your recipe stored. My son and me, with a little lady help will be canning this weekend.