Venison, Beef, Veal, Or Lamb-Canned - cooking recipe

Ingredients

1 1 lb lamb or 1 lb veal (or more)
salt

Preparation

Cut meat into jar-length chunks.
Bake or roast meat until well browned but not done.
Meat may also be browned in a small amount of fat.
Add 1/2 teaspoons salt to each pint, 1 teaspoons salt to each quart, if desired.
Pack hot meat into hot jars, leaving 1-inch headspace.
Ladle hot broth (recipe below) over meat, leaving 1-inch headspace.
Remove air bubbles.
Adjust two-piece caps.
Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner.
Recipe for Broth for canning meat:
Remove meat from cooking pan.
Add 1 cup boiling water or broth for each 1 to 2 tbls.
fat in the pan.
Boil 2 to 3 minutes.
Do not thicken!