Farmdude01,
I've been canning (actually jarring) meat for a long time! Moose, caribou, elk, and deer. I haven't tried bear, but I suppose any meat would do. I usually "can" the tough stuff like the forearms and neck meat. I have never done quarts as when I learn how to do this in Alaska the Alaska COOP did not approve of quart jars, just pints. Most of the time we canned fish (salmon, halibut and pike); bones and all. This method of "putting food by" leave the fish bones crunchy and the tough meats like veal!!!