Get ready to start pressure canning. Put 2 inches of water in the bottom.
If using QUART jars; set your jars in and make sure they are not touching each other or the sides of the pan. If you are using PINT jars; you can stack them, not directly on top of each other but between two jars, thus allowing you to be able to get more of the pint size jars in at once. Put your burner on High, LEAVE THE REGULATOR OFF! wait until the steam starts to come out of the pipe. Then time it for 3 min. Put the regulator on and allow it to build pressure until it gets to 14pounds, then set your timer for PINT SIZE:1 HOUR AND 15 MIN. QUART SIZE: 1 HOUR AND 30 MIN. Once it gets to 14 pounds you have to keep it there so keep letting out steam and turn the burner down. This is when you read a book or watch T.V. right by the canner. By the time you are done you are going to be on medium-low heat. When the time is up move off the burner. I pushed the regulator and let out steam slowly until it got to 10 pounds and then took the regulator and allowed it to go all the way down to ZERO. DO NOT OPEN THE LID UNTIL IT IS AT ZERO!!! Then make sure you have jar tongs, or hot pads to get them out. (I used silicone hot pads and they worked fabulously.) Then let them seal, make sure you check them over a couple of days just to make sure they sealed. And you have fabulous meat in your food storage!
**TIP** IF YOU PUT WIDE MOUTH PINT JARS ON THE BOTTOM AND REGULAR PINTS ON TOP YOU CAN GET A LOT MORE IN THE CANNER, BECAUSE THEY STACK BETTER WITH WIDE MOUTHS ON BOTTOM.