The key is to trim the meat very well, no tallow, fat just cleaned , cubed meat cut into 3/4 to 1 1/4 pieces, either size jar , pint or quart will work, depending on your family size, we use pints because there are only my wife and I , drop the meat into the jars careful not to pack it at all , to that we add a level teaspoon of salt, and that's it, no need add water or anything else.
Just remember , the better the meat you put in the better you get out, save the poor, stringy meat for burger.
