Simple Home-Canned Venison

1. 1

   Check a pint-sized jar for cracks. Submerge it in simmering water for 5 minutes. Wash a new, unused lid and ring in warm, soapy water.

2. 2

   Meanwhile, toss venison, garlic, salt, and pepper in a large bowl until evenly mixed.

3. 3

   Put the venison into the sterilized jar along with the onion and bell pepper. Wipe the rim with a clean, damp cloth, then seal with the lid and ring.

4. 4

   Place the jar in a pressure canner filled with water as directed by the manufacturer. Cover and bring to a boil with the pressure valve open. Boil for 5 minutes, then close the pressure valve. Bring to 10 psi, then lower the heat to keep it at that pressure. Process for 75 minutes, monitoring the gauge so it stays at 10 psi. After 75 minutes, turn off the heat and let the canner cool until the gauge reads 0 psi.

5. 5

   When the pressure has dropped and the canner is safe to open, remove the jar and place it on a rack to cool. 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 place.

• Calories 230.01 kcal Moderate
• Protein 10.55 g Good Source
• Carbs 35.8 g Moderate
• Total Fat 4.82 g Moderate
• Saturated Fat 2.0 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 12.47 mg Low Source
• Sodium 442.33 mg Moderate
• Fiber 1.89 g Low Source
• Sugar 2.48 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 173.21 mg Moderate
• Iron 2.22 mg Moderate
• Potassium 165.9 mg Low Source
• Vitamin A 1.35 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Onions 🧅