Prepare a pressure canner according to the manufacturers instructions. For most models, this means adding 2-3 inches of water in to the bottom, along with the bottom trivet and then bring it up to a gentle simmer (180 degrees F).

Brown all meat, whether it's ground beef, beef cubes or beef strips. Remove the meat from the pan with a slotted spoon, straining out as much fat as possible.

While the meat is browning, bring canning liquid to a boil and keep it hot. Water, broth and tomato juice are all options, but I generally choose homemade beef broth.

Pack browned meat into prepared canning jars, either pints or quarts, leaving 1 inch headspace.

Pour boiling canning liquid over the meat in the jars, still maintaining 1 inch headspace.

Wipe rims and seal with 2 part canning lids to finger tight.

Load the jars into your pre-heated pressure canner, seal the lid and allow steam to vent for 10 minutes.

After steam has vented for 10 minutes, add the canning weight (for weighted guage) to allow the canner to begin coming up to pressure.

Once the canner is at target pressure (see notes, as the target pressure varies based on your elevation), process the jars for 75 minutes for pints and 90 minutes for quarts.

After the jars have processed, turn off the heat and allow the canner to cool completely. Once cool, unseal the canner and remove the jars.

Check seals, remove rings and wash jars. Store any unsealed jars in the refrigerator for immediate use. Sealed jars should maintain quality on the pantry shelf for 12-18 months if properly pressure canned.