Things You'll Need:
- Pressure canner
- Canning jars, lids, and rings
- Cutting board
- Knives
-
Step 1
Assemble and wash all your equipment. The jars, lids, and rings should be washed in hot, soapy water and then dried. The pressure canner should be washed and inspected for any nicks or rust. Make sure all your equipment is within reach.
-
Step 2
Keep the meat cool during preparation to inhibit the growth of bacteria. Remove as much fat as possible from the meat and cut it into chunks or bite-size pieces.
-
Step 3
Put the meat chunks into a large saucepan and cover with water. Bring the mixture to a full boil and then let it simmer until the meat is about half cooked.
-
Step 4
Fill clean jars with the meat and broth mixture. Use a funnel to avoid burning yourself. Wipe the rims of the jars with a clean cloth. Put lids and rings on the jars.
-
Step 5
Follow the directions for your pressure canner for processing meat. For most pressure canners, you'll put the jars in the canner, add 2 to 3 inches of water, and put the lid on. Turn the burner up to the highest setting and wait for steam to exit the vent. Once the pressure gauge shows 11 lbs. of pressure, begin timing. For quarts of meat, let the jars process for 75 minutes. For pints, process for 65 minutes. When the time is up, turn off the burner and allow the pressure canner to cool down. Do not take the lid off right away because you could severely burn yourself. When it has cooled down, carefully remove the jars and wait for them to seal before labeling them and putting them away.
