Cut your meat into 1-inch cubes, trimming away only the excess fat.

Fill your jars with the cubed meat to the shoulders, about 1 inch head space. Don't pack them too tightly as you want the water to be able to get around the meat in the jars completely.

Add 1/2 tsp salt per pint jar over the meat. If using quart jars, use 1 tsp.

Pour filtered water into the jars of meat to 1 inch head space.

Using a butter knife or chop stick, remove air bubbles from around the meat. You can do this by inserting your de-bubbling tool of choice down all 4 sides, slightly moving the meat as you go to release the air bubbles.

After de-bubbling you might need to add a bit more water to maintain the 1 inch head space.

Using a clean dish cloth or paper towel damp with white vinegar, wipe the rims of your jars. This will ensure that any salt, meat particles, or excess fat are removed from the rim of the jar.

Place lids onto your jars.

Tighten the screw bands to finger tip tightness.

Fill your pressure canner with 2 inches of room temperature water.

Place your canner on your stove burner and add the jars.

Tighten the lid, but leave the weight off.

Heat over medium to medium high heat until the pressure vent pops up.

Vent for 10 minutes before adding the canning weight.

Continue to heat until you reach the pounds of pressure for your altitude. For me, it's 10 pounds pressure.

Keep the pressure steady for 1 hour 15 minutes for pint jars and 1 hour 30 minutes for quart jars.

When your canner is finished, be sure to allow the hot jars and the canner to cool on the burner for 10 minutes before removing the lid.

After removing the lid, allow the jars to rest in the canner for another 5-10 minutes

Using the jar lifter, place your jars on a dish mat or tea towel to protect your counter from the heat, as well as protecting the jars from your colder counters.

Clean your jars for storage.