Canning question.
Today was the last day of the deer season in Indiana. This year that had a two week doe only firearms season from Xmas until today. I had only killed one doe earlier in the year and was hoping for another. I had seen many and finally got another today on the last day.
Anyway I am going to can quite a bit of the meat from this one. A guy I met last year gave me a jar and I was hooked. He uses a cold pack and add's one beef bouillon per pint and then topped the jars off with a little bit of beef broth. I must say that I was impressed with the jar he gave me and so was the people I fed with it.
I have never canned before so I have been watching some vids. The only thing I see conflicting info on is how much water to start with in the pressure cooker. Some people add a couple inches and some people said to fill the cooker up to almost the top of the jars. Any tips, tricks, or input for a newbie to canning I am all ears.