Originally Posted by jbrink01
I grew up cannng meat. Nothing to it. I'll describe how we did beef, and it keeps for well over a year;
Cut up an entire steer into thumb sized cubes (I have big thumbs). Place cubes in an applebutter kettle with water, salt, pepper and garlic. Simmer several hours until tender with a nice thickened broth. Place in wide mouth mason jars, wipe rim and gently place lid and ring on top sealing LIGHTLY. Place in hot water bath on stove top for 15 minutes, remove turn lid tight and let rest until lids pop down. Overnight usually.
S0 - BBQ away and can it. You'll be fine.
You're lucky to be alive. All meat and low acid food can only be safe if processed in a pressure canner. Water bath not hot enough to kill botulism and definitely no long enough. Pressure canner get to 240 to 250 and takes 90 mins.