Use only tested pressure-canning recipes for meat
Gather a pressure canner, canning jars, new lids, bands, jar lifter, funnel, and clean cloths
Inspect jars for cracks or chips
Wash jars, lids, and bands in hot soapy water
Keep jars hot until filling
Prepare meat by trimming excess fat and cutting into chunks if desired
Raw-pack or hot-pack the meat according to the tested recipe
Add salt only if desired and only in the amount specified by the recipe
Fill jars with meat, leaving the required headspace
Add boiling liquid if the recipe calls for it
Remove air bubbles with a nonmetallic tool
Wipe jar rims clean
Place lids on jars and apply bands fingertip-tight
Add the amount of water recommended by the canner manufacturer
Place jars in the pressure canner on the rack
Lock the lid and vent steam for the required time
Bring the canner to the correct pressure for your altitude
Process for the full time specified by the tested recipe
Maintain steady pressure throughout processing
Turn off heat and let the canner depressurize naturally
Do not force-cool the canner
Remove jars after pressure returns to zero and the canner is fully depressurized
Let jars cool undisturbed for 12 to 24 hours
Check seals after cooling
Remove bands, wipe jars, label, and store in a cool, dark place
Discard any jar that did not seal or shows signs of spoilage
Do not can meat in a water-bath canner
Follow current USDA or extension service guidelines for safe processing times and pressures