Add 1 teaspoons of salt per quart to the jar, if desired. Hot Pack—Precook meat until rare by broiling, boiling, or frying. Normally for canning meat the rule of thumb is roughly about 1/2 kg per 1/2 litre jar (1 pound per 1 US pint jar). The meat is prepared and put in wide-mouth jars without additional liquid. Wide-mouth jars are easier to fill and remove meat from than are regular mouth jars when using the raw pack method. Strips, Cubes or Chunks of Meat Procedure: . Pack the jars with beef and then add boiling broth or water. Remove excess fat. Prepare the thighs by first removing excess fat. Raw Pack—Fill jars with raw meat pieces, leaving 1-inch headspace.
If meat is raw packed, it will provide its own juice. Hot pack . Pack hot meat loosely in clean, hot Mason jars, leaving 1-inch headspace. Choose high quality chilled meat. To raw pack (pictured left), add very hot canning liquid or water to cover raw food, leaving adequate head space. The processing times may seem long, but the investment of time now is so worth it in the end. Raw pack .

Add one teaspoon of salt to each quart jar for extra flavor (this step is optional). As the meat is pressure canned it will cook and the released juices will mostly fill the jar.

Adjust jar lids. Boiling and pressure canning time have the most notable variable to pay attention to. If you cut meat into largish chunks and pack very loosely, you might only get about 350 g (3/4 lb) per jar. DO NOT ADD LIQUID. Follow your canner’s instructions for set up and choose the pounds of pressure appropriate for your altitude. It’s all going to depend, though, on how small or large you cut your pieces of meat. You may can beef that is either raw or cooked. Cover meat with boiling broth, water, or tomato juice (especially with wild game) leaving 1-inch headspace. Meat MUST be processed in a pressure canner. For hot packing (pictured right), boil raw foods  3 to 5 … In my case, I pressure canned these 7 quarts of beef stew at 11 pounds (dial gauge) or 10 pounds (weighted gauge) of pressure for 90 minutes. Preserve cooked in a broth or dry raw pack. The … Stew, roast or brown the beef until it is rare (the internal temperature should reach 120 to 125 degrees Fahrenheit) if you choose to can precooked beef.