- 4 lbs. venison hamburger (no fat)
- 3 cups onion; chopped
- 2 cups bacon fat
- 2 cups tomato catsup
- 2 1/2 cups water
- 2 tbsp. garlic powder
- 1 small can tomato paste
- 1 tbsp. salt
- 1 1/2 cups green pepper; chopped
- 1 tbsp. sugar
- 3/4 tsp. pepper
Cook venison and onions until brown. Pour off excess fat. Add all other ingredients; mix thoroughly; bring to a boil and simmer 5 minutes.
Pack into clean, boiled Mason pint jars, leaving 1′ head space. Adjust lids.
Process at 15 lbs. pressure for 75 minutes, or 10 lbs. pressure for 110 minutes.
Yield: 8 pints.