1. Wash jars thoroughly in soapy water.
2. Sterilize jars in boiling water for 10 minutes.
3. Cut meat in desired chunks.
4. Press into jars.
5. Add 1/2 tsp salt per pint jar.
6. Pour in sterile water.
7. Clean top of jars.
8. Place sterile lids on jars. (place lids in pan of boiling water for 1 minute.)
9. Place rings on jars and tighten.
10. Place jars in pressure caner, and add water in caner to reach at least halfway up the jar. Replace caner lid and tighten to close. Bring to a boil and let pressure escape until steam is expelling fast. turn the petcock closed or place jiggler on steam vent to build pressure in the caner.
11. Let pressure build to 15 lbs of pressure and hold it at 15 lbs. for 1 hour. (You may have to adjust your heat to maintain this pressure.) DO NOT LEAVE CANER UNATTENDED DURING COOKING. If you have a caner with a jiggler, make sure you hear the jiggler.
12. When time is up, turn off heat and wait until pressure ins completely down. Then open petcock or jiggler, remove caner lid and lift out jars or meat. Lids will pop when it seals down as it cools. DO NOT remove rings for 24 hours.
This recipe is for canning BEEF, PORK, VENISON, AND LAMB.
