I am the only person I know locally who cans venison, interesting to me that others also enjoy it. I have little to add that hasn't already been said but will emphasize that canning takes shank meat and other less desirable cuts and turns it into the best meat ever for burritos etc. we trim ours well but a little silver skin etc. more or less dissolves into gelatin.

I put 1/2 an onion in my cans in addition to bullion and sometimes a jalapeño, the vegetables do cook away to next to nothing but add flavor that is appreciated especially if eating straight from the jar as on a camping trip.

Also, a moderate size whitetail buck minus the loins is exactly 21 quarts.

These are the pressure cookers we use, they are the bomb (literally). https://www.everythingkitchens.com/...u0LnQ7AIVvvzjBx0SzgSqEAQYASABEgJU8vD_BwE

Last edited by tcp; 10/25/20.
If you can't be a good example, may you at least serve as a dreadful warning