Be sure that cutting board and all surfaces that will come in contact with the meat and the meat is clean. Trim any extra fat from the meat. Cut meat into desired size pieces. Beef and game meats can be cut into strips, cubes or chunks. Chicken and rabbit can be canned with or without bones.
Meat can be raw packed or hot packed into the jars for pressure canning.
If meat is raw packed, no extra liquid needs to be added. Adequate liquid will ooze out of the raw meat. Add 1 teaspoon salt to each quart jar if desired. Add 1 teaspoon salt per qt. All meats and boneless poultry or rabbit should be pressure canned 75 minutes for pints and 90 minutes for quarts.