You cannot water bath can meat as the water bath does not get to a hot enough temperature to make food safe for storage.
Water bath meat is a cooking method of meat which allows the meat to get thoroughly cooked and gets to exactly the right temperature throughout but does not go any higher or lower.
In the water bath, the heat from the water is transferred to the ingredient.
The water cooks the food slowly and keeps it at or under the temperature of the water, making it virtually impossible to overcook the food.
Different ingredients cook best at different times and temperatures.
To water bath meat when canning.
Get water boiling in your pressure canner.
With clean hands, pack the meat into the jars filling the jars to the shoulder (leave about an inch of headspace). ...
Add salt to each jar if desired.
Add a couple of inches of boiling water to each jar.
Wipe rim clean with a damp rag, then dry the rims.
Canning hamburger, as either ground beef crumbles or heat and serve hamburgers, is a simple way to preserve beef right in your pantry.
Canning ground beef is a great solution for the not-so-tragic problem of having too much ground beef and not enough freezer space to store it all.
To cook a beef roast in a water bath.
Heat 25g butter in a frying pan until foaming.
Season the beef and sear the it on all sides in the hot butter.
Place the beef in a vacuum bag with the herbs and a drizzle of olive oil.
Vacuum seal and place in the water bath for at least 7 hours, ideally 9 hours.
A normal large stock pot and lid from your kitchen can totally work for canning purposes.
The only kicker is that it must be deep enough to cover the canning jars with at least two inches of water.