Use the less tender parts usually reserved for stews.
Cut into 1" cubes. In a stew kettle add boiling water
to cover and simmer until just cooked through [no
longer pink in the centre]. Pack hot, adding up to 1
tsp salt and 1/4 tsp fresh ground pepper per quart of
meat. Cover to within 1/2" of the top of the jar with
the cooking broth and add a small square of salt pork
that has been partly rendered and still hot. Process
at 10 lb. for 75 minutes for pints and 90 minutes for
quarts.
