One thing to keep in mind if you are canning in clear glass jars is that light will deterioate the meat over time. Best to keep them stored in a dark area. About 10 years ago, we converted our canned venison to tin cans. Once you aquire the capper, it's a very, very easy process from my perspective. Cube the venison (removing fat and connective tissure) into 1 inch X 1 inch cubes, pack in cans about 3/4 full, add water to can to barely cover meat, add a pinch of salt, cap and seal the can. Drop cans into boiling water and boil cans for around 3 hours. We usually boil in a large cast iron pot outdoors over an open fire. As you drop the can slowly into the water, watch for bubbles (indicating a leaky can). If a can is leaking, pull it out, mark it with an X with a marker and place back in the pot. After 3 hours, dump the pot, let the cans cool and then any with an X simply eat up within a week or so. Not sure what the shelf life is but I've eaten cans 4-5 years old without any trouble. I've read 10 years as a shelf life, but to be honest, the meat is so tender it never lasts more than 12-18 months around my home anymore. To make the process more efficient, we usually kill a few deer, debone them and put meat into the freezer. Then, when we're ready to can, simply thaw and proceed.
