Recipe: How to Can Pork

This is how you can pork. If you are adding the chiles, it still needs to have about half of the jars as liquid or it will be too dense to safely can. Half of the jar is filled with the solids, then half of the jar is filled with water, broth, or tomato juice, some sort of liquid.
STRIPS, CUBES, OR CHUNKS OF MEAT

Bear, beef, lamb, pork, veal, venison

PROCEDURE: Choose quality chilled meat. Remove excess
fat. Soak strong-flavored wild meats for 1 hour in brine
water containing 1 tablespoon of salt per quart. Rinse.
Remove large bones.

Hot pack -- Precook meat until rare by roasting, stewing,
or browning in a small amount of fat. Add 1 teaspoon of
salt per quart to the jar, if desired.

Fill jars with pieces and add boiling broth, meat
drippings, water, or tomato juice (especially with wild
game), leaving 1-inch headspace.

Raw pack -- Add 1 teaspoon of salt per quart to the jar,
if desired. Fill jars with raw meat pieces, leaving 1-
inch headspace. Do not add liquid.

Adjust lids and process.

Recommended process time for STRIPS, CUBES, OR CHUNKS OF
MEAT 15 lb. pressure(at your elevation) pints 75 minutes, quarts 90 minutes.