I cut all the meat first and start filling the hot jars, to the neck. I don’t place the meat or pack it. Just shake the jar to readjust. Add my salt, clean the rim, add the hot lid, screw shut and put in the canner that has been heating on the stove.
I have never canned just the broth. I have never made broth—it seems just too fussy. Even the broth I buy is not strong enough for me. I like a real strong beef flavor. I use Gordon’s beef base and chicken base in just about everything. Once it is open you keep it in the frig. I cook my noodles in it even though I toss out the water afterward. There is never enough gravy I always add some beef base to the water I add for more gravy with the cooked canned meat or I use swanson’s beef broth and still I add the beef base.
There is plenty of meat at 3/4 jar for a full 1# bag of noodles if you are making beef and noodles for a family.
For 2 people: And plenty of meat for 4-12” size burritos plus left over for beef and noodles next day for 2 people. I just add some (not all) of that packet burrito flavoring to the meat/gravy and put trimmmings on the table, i.e., lettuce, tomato, onion, cheese, etc.
Daughter canned venison and did not use additional fat. She and her husband are both hunters and eat the venison. She said I would not believe the amount of broth she got from the venison. I don’t like venison. Daughter said she packed her venison and they ran over in her (my) canner but they sealed. When I had tried it they did not seal so I would never pack them.
All my meat is raw.
I made a killer dinner with a store bought canned chicken. I strained the chicken and took the skin and bones out. Cooked my noodles (homemade) in chicken broth or base. Drained the noodles because the water is way too starchy. Put the chicken and the broth that came with it in a dutch oven. Assess for enough gravy and adjust. Made dumplings, put on top and cooked til done. Took the dumplings off and added noodles to chicken and gravey and served.
I am going to can chicken.
The gauge setting is based on your altitude. It is 10 for me. For water level in canner and processing time I used the canner instructions which IIRC were the same as those given to me by the woman who gave me her recipe. It is just so easy and the meat is very moist on its own. You can make a great cold beef sandwich.
Is your meat also moist after cooking it twice or is it relying on the broth for moisture?