When I WB meats, I put them (cold and cut) in the jars with nothing but maybe some seasoning, potatoes, garlic and/or onions, if preferred, no water as meat makes it’s own liquid, clean rims with vinegar for a good seal, place in water that covers jars at least 2″ above top of jar, and turn heat up. Process meat for 3 hours and fish for 4 hours. It’s all about timing. When done, let sit for about 5 minutes then remove jars onto towel or mat and let cool. Later, remove rings because it helps to let you know if a jar has become unsealed in the closet.
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