Venison and Hamburg

My Canning Cellar

Venison and Hamburg
6 pounds of venison, with the recipe I looked up calling for 3 tablespoons of diced onion and 2 tablespoons of minced garlic but we just winged it on the spices which is fine as spices don’t add to processing times. We added diced green pepper to some. We got 20 pints.
Hamburg with diced onions and garlic made 8 pints.
Process time is one hour and fifteen minutes after the steam has vented for ten minutes and after the weight jiggles for a consistent four times per minute.