[metmom]

Thanks.

I’ll have to try some of these different methods for doing the meat.

I guess it doesn’t matter then if some of the meat is above the liquid in the canning jar then, does it?

I mean, it’s not like it’s going to dry out or anything. Right?

[tubebender]

Here is a link to a University web site on USDA PDF on safely canning meats, vegetable, fish etc. There are hundreds of other sites but many of them are trying to sell you something. Make sure you use sterilized "Mason" or Ball type canning jars and that there are no nicks in the top of the jar and wipe that surface clean after packing the meat before installing the lid and band. Use new fresh lids as the rubber dries out in some climates. Warning... I am not a cook but I play one on FReeRepublic...