Preheat your grill on high.

Season the roasts and brown them on the grill, 4-5 minutes on each side should brown them nicely.

Cut the roasts into bite size pieces, trimming the fat out.

Pack tightly into canning jars, leaving 1 inch of headspace; do not add any liquid

We prefer wide mouthed jars for meat - it makes it easier to get the meat out.

Add 1 tsp of canning salt per quart.

Process in a pressure canner set at 10 pounds; pints for 75 minutes & quarts for 90 minutes.