Cool meat and remove bones. For each cup of dried beans or peas, add 3 cups of water, boil 2 minutes, remove from heat, soak 1 hour, and heat to boil. Drain and add meat broth, tomatoes, or water till covered. Boil 5 minutes. Salt to taste, if desired.
Fill jars halfway with solid mixture.
Add remaining liquid, leaving 1-inch headspace. Adjust lids and process according to Table 1 or 2. Eviscerate fish within two hours after they are caught. Keep cleaned fish on ice until ready to can. There is no way for the home canner to prevent these crystals from forming, but they usually dissolve when heated and are safe to eat.