Meat
Salt (optional)

Cut meat into 1 1/2 to 2 inch cubes. Put meat in a large pot. Cook until medium done, skimming foam off as it cooks. Put meat into hot canning jars leaving 1 inch from top. Fill jar with hot water. Put 1/2 teaspoon salt in pint or 1 teaspoon in quarts (salt is optional). Add hot rings and place in pressure canner. Cook 50 minutes at 15 pounds pressure.