Cut meat into small chunks. Prepare jars and boil lids. Pack jars with raw meat tightly to 1 1/2 inches from the top of the jar. Add 1 teaspoon canning salt to each quart or 1/2 tsp to each pint. A cloves of garlic may be cut in half and added to each jar if desired.

Cover with broth or water to within 1 inch of top. Wipe jar rim clean. Make sure the top of the jar is free of grease. It helps to use a little vinegar or lemon juice when wiping jar rim. Adjust lids and rings.

Process in a pressure canner at 10 lbs for 90 minutes (quarts) or 75 minutes (pints).