This is the first thing I've ever pressure canned. One jar didn't seal, so we ate it. I was very happy with the results. It tasted like a beef roast.
I had 11# of meat and it made 17 pints.
I cubed and roasted it till the pink was gone, added half an onion, half a jalapeno pepper, 1/2 teaspoon salt and a half a beef bouillion cube. It made broth in the oven, so I used 1/4 cup per pint and I finished with water. 11# - 12# pressure for 75 minutes.
