1Cook moose...If using chunks, just boil until done. Strain the liquid using a cheesecloth lined colander (just because I like a clear liquid...you don't have to do this.
2I wash my jars in bleach water and then water boil them for at least 15 minutes to sanitize.
3Boil another clean pot of water with your jar lids while you are filling the jars with cooked meat.
4Add enough water to come to within 1" of the top of the jar. Run a knife through the jar to remove air bubbles.
5Run a wet paper towel around each jar top to remove any debris. Now put a clean and dried HOT lid on the jar and run your finger around the rim. Attach the jar band.
6Place in hot water in pressure canner. Attach the lid and let the steam escape about 3 minutes before attaching the pepcock. Bring to 11 psi and try to remain that temp....around 4-5 or medium heat. Do not let the pressure go below 11 or start the time all over again. When 75 minutes is up, turn off the pressure canner and allow it come to a full release...the gauge will register 0 the pressure valve will go down.
7Remove the lid AWAY FROM YOU....you can burn yourself with the steam....remove the lid facing away. Using canning grips, remove jars to a flat space. They may have already sealed.