Cube steaks

[Fletch]

I'll usually prep my jars and trim cube all the meat the night before and can the next day. Do a batch or two. Then I can make a homemade soup or something as I'm around the kitchen keeping an eye on the temp/pressure gauge. And you get a lot better at keeping constant temps after a couple rounds. 

[Nomad]

Yep I’ll be cutting everything up the night prior . FYI , two lids didn’t seal that’s a first for me, froze one eating the other soon . Jars and lids were cleaned , wiped down with vinegar, might have been a head space issue .

Also Ball jars , I’ve always used Mason .

[dbHunterNY]

i think that's the reason we haven't got into canning yet: time. i look at it kinda of me getting into reloading. a lot of learning how to get prepped and setup compared to the actual process of putting stuff in jars. my grandparents and great grandparents canned crazy amounts of stuff. my grandfather had a whole setup and separate galley kitchen to do canning, so everything was in the right spot and things went smoothly. never learned how though.