Can your own meat. It is delicious. Simple, easy, great for burritos, beef & noodles, hot beef sandwichs, etc.
You will need a pressure canner.
I buy chuck roast on sale (it takes about 2 lb per quart). Or in large quantity at Sam's.
Cut in about 1" chunks (leaving on some of the fat)
Put in hot quart jars (do not pack in and do not add any liquid)
Add 1 teaspoon salt
Clean rim of jar and place hot lid, screw shut, put in canner.
Follow pressure canner instructions for amt of water, pressure and amount of time to expel steam.
(I start my canner heating so when I put the jars in the water is hot)
Put top of canner on.
Bring to boil (allow to steam via pressure gauge vent--again use canner instructions)
Place pressure gauge for your elevation and process for 90 minutes. Be sure to check instructions for your canner regarding the gauge setting and adjust heat to accomplish the number of times it should giggling per minute.
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Venison is same except you might want to add some fat and instead of salt use 1 cube beef bullion.
Chicken is also the same except you use salt.
Again DO NOT add any liquid to any of these.