We can most all our deer. I even have a small canner that fits 5 pints, perfect for a limit of squirrel or rabbit.

If you use bullion use cubes not the goo in the jars because the goo has thickener which is a canning no-no. I like one cube per pint, two per quart.

I prefer hot pack so i just add the bullion to my hot water that I use to top off the jars, and I also add 1/2 teaspoon salt per pint directly into the jar.

Always always heat canned goods before even tasting. This goes for commercial canned goods also. More botulism poisoning happens from bad store bought goods than home canned, but that is only because there are so many more store bought canned goods eaten. And heating to 185 degrees for 5 minutes destroys botulism toxin. All canned goods, home or store bought, should be simmered no less than 5 minutes before eating. In every case of botulism poisoning this step is skipped. And botulism is one of the most potent poisons known, I recently found information that one gram is enough to kill 250,000 people. Don’t even taste canned goods without cooking first. I mean yes its more dangerous to go for a drive in a car than to eat a commercial canned good without heating, but its so easy in most cases to cook first that i would only eat uncooked if i had no way to cook it.

Here in the lower elevations, 10 psi for 75 minutes is the standard for meat. Higher elevations require different pressure.

Lots of instructions out there on canning, be sure to understand what you are doing before you start.

We wash the jars jars and rings good then pack the meat in cold and raw. Quart jars. Add one teaspoon of salt. Fill with water to the bottom of the neck. Use a butter knife to get out any air bubbles. Maybe add another chunk or two. We process at 18 pounds for 90 minutes. Thats it. Simple and good.

going to do some today if things work out right ,10pounds for 90 min ,is what I have always done