ORIGINAL: bawanajim
You need nothing more than a teaspoon of salt to can your meat, the broth comes from the cooking process.And believe me you will never regret doing it.The key to success is trimming all tallow from your pieces & keep them under 1 inch cubes.
Good luck ,Jim
Thanks very much. I was going to brown the meat (cut in 1" chunks)in a pan and then put it in jars and pour the broth in. I read about the browning and using broth in a canning book. What cooking process would give me the broth too? I would be very interested in going that route. I have already trimmed all the tallow off so that will not be a problem.