Place your ground beef into a large stock pot and add enough water to cover the meat. Bring your meat to a boil then turn the heat down and simmer until your meat is cooked at least half done.

Drain the ground beef and save the stock if desired.

Fill your canning jars with ground beef leaving 1 inch of headspace.

If desired add salt 1 tsp. per pint jar or 2 tsp. per quart jar.

Fill the jars with boiling water, beef broth, or tomato juice remembering to leave 1 inch of headspace.

Use a spatula to remove air bubbles from the jars, wipe the lids clean and place lids and rings on finger tight.

Place jars in the pressure canner and process pints for 75 minutes and quarts for 90 minutes.

Use 10 pounds pressure for altitudes up to 1,000 feet and 15 pounds for over 1,000 feet.