Preheat the oven to 400°F.
Prepare pressure canner, jars, and lids.
Cut meat into 1/2- to 1-inch-thickstrips just long enough to fit in jars. In a large roasting pan, spread meat strips out in a single layer. Sear in preheated oven just until browned but still rare inside (cooking time will vary depending on the type of meat and the size of strips).
Pack hot meat into hot jars to within a generous 1 inch of the top of the jar. If using salt, add ½ tsp. to each pint jar or 1 tsp. to each quart jar. Ladle hot broth into the jar to cover the meat, leaving 1-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot broth. Wipe the rim with a paper towel moistened with vinegar. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
Place jars in the pressure canner. Adjust water level, lock lid, and bring to a boil over medium-high heat. Vent steam for 10 minutes, then close vent. Continue heating to achieve 14 pounds of pressure for a dial gauge and 15 pounds of pressure for a weighted gauge if living in Lincoln County (elevation 6,001-8,000 feet). Process pint jars for 75minutes and quart jars for 90 minutes.
Turn off the heat. Let pressure return to zero naturally. Wait 2 minutes longer, then open the vent. Remove canner lid. Wait 10 minutes, then remove jars and place on a towel, cool for 12hours, check seals, and store.
