Recipe for canning if anyone is interested, started canning a couple years ago and love it.
Clean meat of most of the fat and silver skin but you dont have to get to picky, cut into 1 inch chunks or smaller. Into the bottom of a clean mason jar add 1/2 in slice of an onion (and a half of a hot pepper if wanted). Start adding meat to the jar and pack as tight as you can use the handle end of a wooden spoon to pack and try to get rid of air pockets. Leave about 1 inch of space from the top, add another slice of onion (and another pepper) and 1 tablespoon of salt for a quart jar and 1/2 tablespoon for pint. Wipe the top of jar clean put on a new lid and ring, tighten but not overly tight so steam can escape. Put jars on a cookie sheet and put into oven 200 deg. for 4 hrs. after 4 hrs lay a towel on counter top and set cookie sheet on towel to allow jars to cool and seal. After a couple hrs the jars should start to pop and seal. After totally cool check to see if the the jars sealed the ones that didnt should be put into the fridge and eaten first the others can be stored at room temp. for years. The meat can be eaten straight out of the jar on crackers or bread, warmed with bbq sauce, added to cooked onions and peppers for fajitas, added to cream of mushroom and extra mush and put over rice, noodles, or biscuits. The list goes on and on for uses and last lot longer than the freezer and it is already cooked. ENJOY