A jar of canned venison with a slice bacon for extra flavor sits beside a photo copy of a December 1981 Game News article about canning deer meat.

It’s now up to your pressure cooker to do the rest. My 40-year-old recipe says quart jars require 90 minutes at 10 pounds of pressure. Pint jars only need 75 minutes.

The directions for canning venison also apply to beef, veal, lamb, pork or bear. All meats are low-acid foods and must be processed in a pressure-canner at the proper pressure and for the proper time.

Barbara explained that the seal on her pressure cooker is worn out so she doesn't can venison any more now that her parents-in-law have passed.

Barbara explained that the seal on her pressure cooker is worn out so she doesn't can venison any more now that her parents-in-law have passed.

A jar of canned venison with a slice bacon for extra flavor sits beside a photo copy of a December 1981 Game News article about canning deer meat.