How to can raw meat in a flash
It's easy, I promise. You need little more than a pressure cooker/canner, jars and lids. Oh, and raw meat. Plan on using ~2 lbs./quart, or a little more if it needs trimming.
We buy boneless skinless chicken on sale for this, though you can do it with nearly anything. Preseasoned fajita meat is delicious this way!
Start with clean jars. No need to sterilize - they'll get sterilized during processing. Put your lids in a small pan of water to simmer, following the manufacturer's instructions.
Cram meat into jars, trimming fat if desired. Leave 1" to 1 1/4" of headspace. Use a plastic spatula to release air bubbles caught between the glass and the meat. Add one teaspoon of salt/quart, if desired - no need to stir in. It will be thoroughly combined during processing.
Wipe rims of jars and apply lids. Screw on bands.
Process in your pressure cooker according to directions. For me, this basically means I set the 7 full quart jars down on the rack inside the cooker with 2 quarts of hot water. Cover and heat on high until steam blows out the vent for 10 minutes. Set the pressure regulator on top and watch the dial until pressure reads 11 lbs, then set a timer for 90 minutes. Check regularly and adjust heat to make sure pressure stays at or above 11 lbs.
It's that easy. When it's done, let the cooker cool until all pressure is gone. Remove lid, and let it cool another 10 minutes. Gently move your jars to a place where they can cool undisturbed for 12-24 hours, setting them on a wood or cloth-covered surface. Remove bands and store.
Your meat will be fully cooked and ready to enjoy.
Important: always follow instructions for your particular pressure cooker/canner. This is a summary of our own method - check for an FDA approved recipe for maximum safety.