Growing up we butchered 20 pigs a year, smoked them and canned the tenderloins...About 10 years ago I started canning deer meat, I usually use the shoulders and hams...
It's a fairly simple process, with quarts add a teaspoon of salt and pressure cook for an hour and a half at ten pounds of pressure...For pints, use a half teaspoon and drop back to an hour and fifteen minutes at 10 pounds of pressure...
I use this canned meat many ways...You can open, drain the water, heat and throw on a bun with your favorite beef BBQ sauce...You can heat, add a little flour to thicken, add veggies, rice or mashed potatoes and have a meal...
I also make vegetable soup, using a pint as the stock...Everyone has their favorite vegetable soup receipe...I just add a couple of frozen packs of vegetable soup mixed veggies, a couple of large cans of crushed tomatoes and then add an onion, another couple of potates, carrots and anything else that sounds good at the time...Salt and pepper and either put in crock pot overnight or cook in a pot on the stove at low until the vegetables are soft...
