i debone and de-fat the meat and cut into 1" chunks, put a bullion cube and clove of garlic in each pint and pack to the rim with meat. process according to the Ball Blue Book of Canning, i think its 15lbs for an hour but don't quote me, read the book. then pull them, let them cool and put away. i will say this, it makes the meat look sort of like dog food so it is not the most appealing looking stuff to use but is very good and lasts a long time. its good for chili, stew, stroganoff, etc.
