Choose the size of jars and number of jars you'll need for this project. (One pound of ground venison per pint, two pounds per quart)

Get the jars and lids warmed up by heating them in your canner with water, to a sink of very hot water, or to your dishwasher if the drying stage heats them up.

Sear ground meat over medium high heat until just not pink.

Add 1 to 1 ½ cups of water or broth to the pot of meat and bring up to a simmer to make sure the entire contents is the same temperature. 

Add black pepper or other seasonings to tase. Save salt for later.

Fill canner with 2 inches of water and heat over same temperature as meat.

Fill your hot jars with the hot meat and the hot broth or water to 1-inch headspace using your canning funnel.

Add 1/2 tsp salt per pint jar or 1 tsp salt per quart jar. 

Using a chopstick or butter knife, clear the jar of air bubbles by inserting it down the four sides of the jar.

If needed, add more hot water to maintain your one-inch headspace.

Wipe the jar rims with a clean dish rag using white vinegar.  

Be sure to check for any blemishes in the glass of your jars to prevent bad seals or breakage. 

Place new lids (gaskets) on the clean jar rims and tighten a screw band to finger-tip tightness. 

Put your jars into the hot canner and add the lid.

Following your manufacturer's instructions for your canner, process the ground venison at 10 pounds of pressure for 1 hour and 15 minutes for pints, and 1 hour and 30 minutes for quarts.

After the processing time is completed, turn off the heat, but leave the pressure canner on the burner.

Allow the canner to remain on the burner, with the lid on for 5 minutes.

Remove the lid, and allow the jars to remain for an additional 10 minutes.

Once the 10 minutes have passed, place the jars on your dish mat or dish cloth, and cool in place for 12-24 hours. 

After the jars are cool, the jars can be wiped and stored without the bands in a cool, dark location.