Canning meat doesn't require a pressure canner — it's the sterilization of meat that requires a pressure canner. Canned meat should never be sterilized using any other method than a pressure canner because other methods cannot be relied upon to kill invisible, odorless and tasteless botulism spores. Maintain the quality of your meat and know what's in it by canning it yourself but sterilize it using a pressure canner to avoid severe illness or even death.
Select perfect or near-perfect cuts of meat and trim off any dark portions and excess fat. Wipe the meat dry with a clean cloth and cut it into small pieces for packing into canning jars. You may brown and lightly season the meat if desired but it's not necessary. Raw meat should be packed without excess liquids. Cut all meat, cooked and uncooked, from the bones before packing.
Sterilize the canning jars and lids. It is absolutely essential that the jars and lids be sterilized before packing the meat. The easiest way to ensure they are free of bacteria is to wash them in the dishwasher and fill them as soon as the cycle is over while they are still hot. Pack the meat solidly into sterilized glass canning jars, filling to within three-quarter inch of the top of the jar.
Add one-half tsp. of salt, chopped onion, garlic, celery leaves or bay leaves to your meat and place the sterilized lids on the jars. Ideally, the lids should be hot to the touch when placed on top of the jars. Seal the jars with the provided rings and set aside for final sterilization.
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