[quote=Peckish]I've never canned anything more complicated than jam, but my understanding is with meat you HAVE to use a pressure canner.
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I don't know about that, seems to me I remember having to sit with a wind up clock to watch for an hour, or maybe far longer for the water to boil over the jars, then go get Grandma when time was up. She fried the meat first, not cooked but browned it so it would taste good after being opened.
Looking around on the Internet, I've found folks who say to water bath boil it for from...get this...from 3 hours to 5 hours!!!
I do believe that pressure cookers is the way to go, except that I'm scared of them.