Canning Venison

3. Add one piece of beef tallow to each jar (optional for flavor). Carefully wipe off the rim of each jar with a hot wash rag to ensure that there is nothing on the rim that would comprimise the seal.
4. Add 1/4 tsp. of Morton's Canning and Pickeling salt to each jar.
5. Place a lid on each jar. Spin on the rings until just barely finger tight. (Not too tight because the sealing process needs some air) Do not touch the underside of the lid (or drop them on the floor). You will notice a bump in the center of each lid - Resist your Dennis the Menace inner child and Do Not push. When the jars are sealed (after being removed the cooker) the bump will suck in and the lids will be flat.