It looks like the picture shows raw meat packed into jars, and also marinated/cooked meat being handled. This seems to be about canning or preserving meat in jars. I’ll give you a safe recipe for pressure-canning meat at home (since water bath canning is not safe for meat).
🥩 Home-Canned Meat Recipe (Pressure Canning)
Ingredients:
- 3–4 lbs of fresh beef, pork, or chicken (cut into cubes or chunks)
- 1–2 tsp salt (optional, for flavor)
- Spices of choice (garlic powder, onion powder, paprika, pepper)
- Boiling water or broth (optional)
Equipment:
- Quart or pint mason jars with lids & rings
- Pressure canner (not a water bath canner)
- Tongs, funnel, clean cloth
Instructions:
- Prepare Meat
- Trim excess fat, sinew, and gristle.
- Cut into chunks, strips, or cubes.
- Sterilize Jars
- Wash jars and lids in hot soapy water. Rinse well.
- Keep jars hot until ready to fill.
- Fill Jars (Raw Pack or Hot Pack)
- Raw Pack: Place raw meat tightly into jars (leave 1 inch headspace). Add 1 tsp salt per quart if desired. Do not add liquid—the meat will make its own juice.
- Hot Pack: Brown meat lightly in a skillet, then pack into jars and cover with boiling broth or water (leave 1 inch headspace).
- Seal Jars
- Wipe rims clean. Place lids and screw bands finger-tight.
- Pressure Can
- Place jars in pressure canner.
- Process at 10 lbs pressure (240°F/116°C) (or adjust for altitude):
- Pints: 75 minutes
- Quarts: 90 minutes
- Cool & Store
- Let pressure canner return to zero naturally. Remove jars carefully.
- Cool on a towel 12–24 hours.
- Check seals (lids should not flex). Store in a cool, dark place up to 1 year.
✅ The result: tender, shelf-stable meat you can use in stews, tacos, casseroles, or eat straight from the jar.
Would you like me to also write a marinated/spicy version like the reddish meat in your picture (looks like paprika or chili rub)?