Meat, canning salt, lid, ring, cook.
Folks add all kind of [bleep], that's good, it you want your use pre determined.
We weren't playing prepped games, or bragging about a canner full.
Half a cow, multiple pig sized quantities of pork, whole multiple deer.
Doing it without a bunch of additives allows using it for more things.
A super benefit for deer is it eliminates the need for close trimming.
On freezer meat, we go after every speck of fat or silver skin.
For canning, pretty much throw it in.
The silver skin and most tendon will cook soft. (like pot roast)
The fat will render out and form on top of the jar. Skim it off on opening.
Good info here.
