I canned the last Bighorn sheep that I killed.
Very easy actually.
Boil jars and lids before filling with meat.
I put enough meat pieces in to fill 3/4 full pint jars with clove of garlic and few pieces of onions. Don't ad any liquid.
Pressure cook as I remember for 75 minutes.
Lids will seal themselves and pop down as cooling.
It was a good way to preserve my boned out animal.
Thank you. I've never canned meat, that is very helpful.
