Dude all I know is what I've read in the ball "blue book" which talks about ph and such... we crack the book open every time we can anything.
We'll maybe add variations with onion/peppers etc but we always use salt as suggested. 1/2 tsp for pint jars, 1 tsp for qt jars.
This is for stew meat which is what we typically can, diced to 1" or larger cubes.
I think we typically "raw pack" the jars. And process to the pressure and time specified. Pints 1.25 hrs at 10 psi, qts 1.5 hrs at 10 psi.
Others here will chime in, if i had to guess with bullion cubes in exchange of salt I'd say 1 cube for pints, 2 cubes for qts.
But I dunno.
Salt is usually listed as "optional" so I don't think you can under salt it.
