Pack cubed venison in sterilized jars.  Add 1 tsp of salt per quart or .5 tsp per pint. Pour boiling water into jars. Run knife around the inside of all the jars to eliminate air bubbles. Put on the lids and rings (the water should go to the neck of the jar).

Now place the cans in a pressure canner, use the recommended amount of water in the bottom of the canner. Put the lid on the pressure canner (you can do it in a regular water bath canner, but it takes a lot longer).  Cook 1 hour for pints or 90 minutes for quarts  (10 pounds of pressure).