Knowing my boss likes to go deer hunting, and having spotted the
mention of venison in seveal posts, I mentioned my meat canning
experience.
He said that he'd been canning for years. When I brought up the use of
pressure, he mentioned that wasn't what he did. He went on to
describe a water bath that had a lid but did not build up pressure.
He kept the water boiling for 5 hours.
I'm not going to try it, but I will send him that earlier message
someone posted describing at what temp. bugs and toxins get destroyed.
How can he still be alive? - Mike