Canned Venison with Garlic and Herbs: Pressure Canned Perfection

Instructions:

1. Meticulously trim all white fat and silver skin from the venison to prevent a waxy mouthfeel. Cut the meat into uniform 1-inch cubes.
2. Prepare 7 wide mouth pint or quart-sized glass mason jars. Keep jars warm to prevent thermal shock when filling.
3. In each jar, place 2 smashed garlic cloves, 1 sprig of rosemary, 2 sprigs of thyme, and 4 black peppercorns.
4. Raw pack the venison cubes into the jars, leaving 1 inch of headspace. Do not add liquid, as the meat will release its own juices.
5. Add 1/2 teaspoon of canning salt to each pint jar, or 1 teaspoon to each quart jar.
6. Use a bubble remover tool to release trapped air. Wipe the jar rims with vinegar to remove any grease that could prevent a proper seal.
7. Apply new lids and rings, tightening to finger-tip tight. Process in a pressure canner at 10 lbs of pressure (adjust for altitude) for 90 minutes.
8. Allow the canner to depressurize naturally before removing jars. Let jars sit undisturbed for 24 hours to ensure a complete seal.