We don't eat much beef. My dad, mother, and brother all hunt so the only beef we've had in the past several years was gifted to us. Our freezer is stocked with venison steaks, roasts, and burger. It is so stocked, in fact, that we've started running out of room. So when my brother got a deer on opening morning, most of the meat got canned.
Canning meat is surprisingly easy. Take your stew meat and cut it into bite sized chunks. Fill your jars loosely to about an inch under the collar. Add about 1/2 teaspoon of salt to each jar. That's it. Add your lids and rings and pop those puppies in the canner.
Canning meat is a long process, though. It needs to sit under pressure over an hour. Canning forces a lot of the juices out of the meat so you have broth in the jar. Dump that into a pan with some thickener and you're on your way to a delicious pan of gravy.
