I sear raw meat cubes in frying pan; then transfer to a stainless steel kettle or big bowl to a 200° oven to keep warm while I get all meat seared. When done I transfer meat into jars. By then juice has developed from the meat which is usually enough to cover meat in the jar. If I'm short I use the broth I've cooked from the trimmed off bones which I have already cooked. Add salt, 1 t dry onion flakes and process in pressure canner or maybe some added parsley or celery leaves as well. Whatever floats my boat that day
I've raw packed before, but I had too much shrinkage. By searing before hand the shrinkage has already occurred.
Egg in bread improves the texture because it's a leavening ingredient.
Here's info from reluctant gourmet on what ingredients do to bread--additional info in for non bread machine breads
http://www.reluctantgourmet.com/brea...g-ingredients/