Hi,

I would never can meat w/out a pressure canner. I use my sister-in-law's. But I never did a raw pack. Instead here is what I did with beef.

10# or more of lean beef, can be chuck, rump, etc.
Cut into 1-2" cubes
place in a large roasting pan
add salt & pepper and even a little garlic powder for flavoring.
place in a 325? oven and cook for several hours. Meat should be down with juices cook out.

I'm afraid my recipes don't have too much measuring in them. I go by my past experience to judge how much salt and pepper.

Pack meat into clean, sterilized jars and add enouth meat juice to cover. I packed in large mouth quart jars. Then process in pressure canner as per reccomendations.

This keeps well but I never had any last over year because it was long gone by then. You can use the meat for many recipes calling for beef. It makes a quick beef, gravy and noodles dish for unexpected company. It is also a good way to take advantage of beef sales. I don't have a deep freeze so canning is a good way to store it. And I don't have to thaw it out.