What's the best way to can venison burger?
I canned 7 qts yesterday for the first time boiling/cook w/seasoning, drain fat and oil, pack tight in qt jar with tsp of accent on top, pour hot water to 1" below top and pressure cook @ 15 lbs for 90 minutes.
Not knowing your location, or altitude I will defer to those who can knowingly advise you.
Most of my venison is vacuum sealed, then frozen; or immediately made into venison chili,.. or into jerky (family secret process).
I would open the question to those who are more familiar to the canning process..especially for venison