I have a book called The Prepper’s Canning Guide that you might like. 🙂
Canning meat is really easy if you already pressure can. It’s exactly the same rules, just different times. If you make sure your pressure is good and leave it in for the correct amount of time, it’s safe.
My family really loves home canned meat. A beef roast tastes as though it has been slow cooked all day. You can use the broth in the jar to make a lovely gravy and serve it with some mashed potatoes and green beans. Chicken breast is also wonderful. It’s very tender and makes me think of poached chicken.
One thing NOT to do is don’t can meat with bones. They turn gelatinous and the texture is horrible. (I learned this the hard way.)
If you have any questions, feel free to ask. I’m happy to help.