“A pint is a pound the world around”
I didn’t know that. I’ve always just guessed and ended up with too much meat or not enough.
I found that amount of meat does a pint.
However, I like to hot pack mine.
I tried raw pack and had way more head space than I would have liked.
When you hot pack it, the meat has already shrunk and you can put the correct amount of liquid in.
FWIW, the canning books say to leave one inch of head space, but I find if I leave 1 1/4 inches I am less likely to lose juice during the canning process.