Preparation:

1. Sterilize the jar: Inspect a clean, pint-sized mason jar for cracks. Place it in simmering water for 5 minutes to sterilize. Wash a new lid and ring in warm, soapy water.
2. Prepare the ingredients: In a large bowl, toss the venison cubes with garlic, salt, pepper, and smoked paprika (if using).

Canning Process:

3. Layer the ingredients: Pack the seasoned venison cubes into the sterilized jar. Add the onion slices and green bell pepper, distributing evenly throughout the jar.
4. Clean and seal the jar: Wipe the rim of the jar with a clean, damp cloth to ensure a proper seal. Secure the lid and ring tightly.

Pressure Canning:

5. Set up the canner: Place the jar in a pressure canner according to the manufacturer’s instructions. Add water to the recommended level.
6. Pressure and timing: Heat the canner with the lid on but the pressure valve open. Once steam vents steadily, close the valve and bring the canner to a pressure of 10 psi.
7. Process: Maintain 10 psi and process for 75 minutes (for pint jars). Adjust pressure for altitude if necessary.
8. Cool down: Turn off the heat and allow the canner to cool naturally until the pressure gauge reads 0 psi.
9. Check the seal: Carefully remove the jar and let it cool on a rack. Listen for the “pop” sound, indicating the jar has sealed. If the jar doesn’t seal, refrigerate and use within 3 days.