I raw pack the meat. I cut it into cubes while it is partially frozen, then load the cubes into sterilized jars, cap, and put into a hot canner (I have an All American and a Presto). I don't add anything, no salt, no broth, no liquid. Store bought meat is full of water and enough salt. In the canning process it will release the liquid and fill all the voids. Chicken breast is particularly good for this. The chicken is better than the stuff in cans at Costco, looks better, and smells better.

Raw pack this way is really the easiest way to go. It doesn't work with ground meat; you have to cook that first to break it up if you want it to process loose. Otherwise it will turn into meatloaf if ground meat is raw packed.