Trim deer meat of fat, silverskin, and connective tissue
Cut meat into chunks, strips, or cubes sized to fit jars
Wash and sterilize canning jars, lids, and bands
Pack raw meat into hot jars, leaving 1 inch headspace
Add 1 teaspoon salt per quart or 1/2 teaspoon per pint, if desired
Do not add liquid; meat will make its own juices
Remove air bubbles and adjust headspace if needed
Wipe jar rims clean
Apply lids and bands fingertip-tight
Process in a pressure canner only
Use 10 pounds pressure for weighted-gauge canner at sea level to 1,000 feet
Use 11 pounds pressure for dial-gauge canner at sea level to 2,000 feet
Increase pressure for higher altitudes according to canner instructions
Process pints for 75 minutes
Process quarts for 90 minutes
Let pressure return to zero naturally before opening canner
Remove jars and place on a towel or rack
Leave jars undisturbed for 12 to 24 hours
Check seals after cooling
Remove bands, label jars, and store in a cool, dark place
Discard any unsealed jars or jars with off odors, leaks, or bulging lids