Deer meat how to can or jar it.or pickle.?

my boss said his mom use to do this but she did not pass the recipe.please help if you can!!!Deer meat how to can or jar it.or pickle.?
Corned Venison





Subject: The Elitist's Corned Venison Recipe!





CORNED VENISON





Combine the following ingredients:





4 quarts hot water (needn't be boiling, but that's okay)


2 cups coarse pickling salt (as a substitute if you can't get pickling


salt, use **1-1/2** cups ordinary table salt)


1/4 cup granulated sugar


3 tablespoons whole mixed pickling spices


1 tablespoon whole allspice


1 tablespoon whole cloves


6 cloves fresh garlic, crushed or chopped very fine





When this mixture has cooled to room temperature, pour it over a single


5-pound piece of lean venison which has been stabbed a few times with a


sharp fork. The meat should be submerged. Place in a cool spot


(preferably the fridge) for about 3 weeks, turning the meat every 3 days


or


so. To cook, rinse off the brine and strain out the spices. Rinse these,


and simmer the meat and spices together in water for 3-4 hours, or until


fork-tender.





I use a large plastic tub with a tight-fitting lid to incubate this stuff.


Don't use metal vessels, because the salt will attack and corrode them.


Glass or crockery is OK.Deer meat how to can or jar it.or pickle.?
1 pound cubed lean venison


1 teaspoon salt


1/4 teaspoon ground black pepper


1 teaspoon minced garlic


4 slices onion


1 tablespoon minced green bell pepper (optional)








DIRECTIONS


Place the venison into a large bowl. Sprinkle with salt, pepper, and garlic; toss to combine. Place venison into canning jar along with onion and bell pepper. Jars should be filled to within 1/2 inch of the top. Wipe rim with a clean, damp cloth, and seal with lid and ring.


Place jar into a pressure canner filled with water according to manufacturer's directions. Affix lid and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce heat in order to maintain this pressure. Process for 75 minutes, watching gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off heat and allow the canner to cool until the gauge reads 0 psi.


Once the pressure has subsided and the canner is safe to open, remove the jar to cool on a rack. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.

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