Directions for Meat
Directions for canning cut-up meat may be used for beef, veal, pork, lamb, and mutton. Meat from large-game animals may be canned by the same directions.
Use tender meat—loin and cuts suitable for roasts, steaks, and chops—for canning as large pieces. Use less tender cuts that contain more connective tissue and small pieces for canning as stew meat or ground meat. Use bony pieces for soup.