All of my canning recipes call for canning meat in salt water. I remember grandma always used stock, so gave it a shot and love it. What ever meal you're making with the meat, there's always a side that can benefit from that rich broth. I also can and use chicken and turkey fat, it's way better than shortening or oil and can often be good in place of butter.![]()
The only time I ever canned meat, the directions said not to add any liquid, that it would create it's own and it did. It was delicious!