Easy Canned Venison

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

Meanwhile, toss venison, garlic, salt, and pepper in a large bowl until well combined.

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

Place the jar into a pressure canner filled with water according to manufacturer's instructions. Cover 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 the heat in order to maintain this pressure. Process for 75 minutes, watching the gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off the 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 and set 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 area.