We recently butchered a few hogs and my DW is going to can it. The process we have used before for deer and beef is to place the uncooked, cubed meat in cold jars w/ no water, leaving 1" of head space, and process for 90 min @ 11 lbs. After checking the net to see if pork uses the same method, she found quite a few different suggestions, including cooking the meat first, adding liquid, hot jars, ect. Will somebody please confirm that the first method I described will be okay. Or, is that not correct?