Removing the fat from the meat, whether it be chicken, pork, beef, venison, or another type of meat, allows you to can prime cuts rather than wasting space with fat. It also prevents fat from getting on the rim of the jar. Fat that creeps into the lid area can prevent the jar from sealing correctly. Rather than canning an entire wedge of meat, it's a good idea to cut it into cubes or strips, so each individual piece gets hot enough during the canning process. As you cut the meat, remove any pieces of bone or gristle. If you're canning ground meat, you can skip the cubing step. Form the meat into patties or can it loose. It's easier to cut the meat while it's cold, rather than cutting warm meat. Heat some oil in a cast iron skillet and brown the meat for several minutes on each side. This shrinks the meat, allowing you to pack more in each jar. Browning meat also brings out a good flavor that will improve over time as the meat sits in the jar after canning. It is not necessary to cook the meat; you can can it raw instead, unless you're canning ground meat. Season the meat with spices before cooking it if you'd like. You could also wait until you're ready to use the meat to season it. Fill it with a few inches of water and place it on the stove. Turn on the heat and let it simmer. Place the lids in the hot water and let them stay there until you're ready to use them. Scoop meat into the jars, stopping two inches below the top of the jar. Pour either water or broth into the jar and fill it to within an inch of the top. You need the extra headspace, so don't fill the jars all the way to the top. Use a paper towel soaked in vinegar to wipe the rim of the jars, making sure to remove any traces of fat or oil. Use tongs to lift lids and place them on the jars one at a time. Screw the rings onto the jars so that they are firmly in place.
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One-sentence summary -- Trim the fat from the meat. Cut the meat into cubes or strips. Brown the meat. Get the canner ready. Fill the jars. Wipe and close the jars.

Tomatoes should always be washed under the faucet prior to dicing. Make sure to remove any dirt and debris. Peel off any stickers as well. A small spoon or a teaspoon can be used to remove the core of your tomato. Simply insert the tip of the spoon into the tomato's stem. Dig out the stem using the spoon and then discard it. Hold the tomato with one hand and slice through it using a sharp knife. Start at the bottom of the tomato and cut it in two roughly even halves along the equator. Place each half of the tomato on a cutting board with the flat part facing downward. Make a series of vertical cuts length-wise to make a series of thin strips. Strips should be no more than about a centimeter in length and should be roughly even in size. As you cut, use your fingers to hold the tomato in place. Turn the strips sideways. Make vertical cuts across the strips, cutting the tomato into small, diced cubes. Strive to keep the space between cuts roughly even and use your fingers to hold the strips in place as you cut. When you're done, you will have a pile of diced tomatoes.
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One-sentence summary -- Wash your tomatoes. Remove the core. Cut the tomato in half. Cut each half into slices. Cut across the strips to dice the tomato.

If you have a small garden plot or landscape bed, you can pull out the bahiagrass easily. Wait until after it rains or water the grass bed until the top 10 inches (25cm) of soil are moist to make the bahiagrass roots easier to remove. Simply place your hand near the base of the bahiagrass and tug it out of the ground by hand. Do this before tilling the garden so as not to spread the seeds and rhizomes. Newspaper and mulch block the sunlight which would make seeds or rhizomes grow, making it an effective eradication technique. After pulling the visible bahiagrass, lay down 6-8 sheets of wet newspaper over your garden or landscape bed. Then, spread 3 inches (7.6cm) of mulch, like grass clippings, pine needles, or compost, on top of the newspaper. The newspaper will decompose, so you don't need to worry about removing them. At least 3 days before you plant flowers or vegetables, apply herbicide to the garden or bed to prevent bahiagrass from growing. Use a post-emergent herbicide like glyphosate. Refer to the herbicide package for application instructions. Glyphosate can be found at lawn and garden centers. If you begin to see bahiagrass growing back after you've planted your flowers or vegetables, you can kill it with sethoxydim. Sethoxydim is a selective herbicide that will kill grass weeds without harming your plants and veggies. Apply it as directed on the package. Look for sethoxydim at your local lawn and garden shop. Don't use sethoxydim if your garden or bed contains sweet corn.
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One-sentence summary --
Pull bahiagrass by hand before tilling the garden. Lay down wet newspaper and 3 inches (7.6cm) of mulch over the soil. Apply glyphosate before planting for the season. Use sethoxydim after planting.