[Tilted Irish Kilt]

knarf :" What's the best way to can venison burger?
I canned 7 qts yesterday for the first time boiling/cook w/seasoning, drain fat and oil,
pack tight in qt jar with tsp of accent on top, pour hot water to 1" below top and pressure cook @ 15 lbs for 90 minutes."

Not knowing your location, or altitude I will defer to those who can knowingly advise you.
Most of my venison is vacuum sealed, then frozen; or immediately made into venison chili,.. or into jerky (family secret process).
I would open the question to those who are more familiar to the canning process..especially for venison

[knarf]

altitude =1200 ft = 15lbs for 90 minutes.

My first time canning meat

[Diana in Wisconsin]

I have not canned meat, yet...but I am going to learn just to be on the safe side.

We vacuum seal and freeze ours or make jerky, too.

The only meat I’ve been buying is chicken; we have enough of our own home-raised beef and all the wild game and fish Beau can hunt/fish and we’re getting pork now from the neighbor’s hog operation.

Of course, I’d NEVER pass up a SALE or a Manager’s Special. ;)