Remove the large bones from any bone-in chops, working with well-chilled meat.

Trim the fat cap down to a thin edge and cut away any gristle.

Cut the meat into 1-inch slices, keeping them close to the same size.

Bring the broth or water to a boil in a large saucepan, then keep it at a simmer.

Heat a few inches of water in the pressure canner to about 180 degrees F.

Brown the slices on both sides in a little fat in a skillet, working in batches, until colored but still raw in the middle.

Deglaze the skillet with a little of the hot broth, skim off the fat, and add the juices back to the broth.

Add salt to each empty jar if you're using it.

Pack the hot slices into warm jars, standing them on edge, leaving 1 inch headspace.

Ladle the boiling liquid over the meat, keeping 1 inch headspace.

Release trapped air bubbles, top up the liquid if the level dropped, wipe the rims clean, and apply the lids and bands fingertip tight.

Load the jars into the pressure canner, fasten the lid, and vent a steady stream of steam for 10 minutes before adding the weight or closing the petcock.

At 10 lbs pressure in a weighted gauge canner or 11 lbs in a dial gauge canner, process quarts for 90 minutes or pints for 75 minutes, adjusting for altitude (see notes).

Turn off the heat and let the canner return to zero pressure on its own. Remove the weight or open the petcock, wait 10 minutes, then take off the lid, tilting it away from you, and lift the jars out.

Set the jars on a towel, leaving space between them, and let them cool undisturbed for 12 to 24 hours.

Check the seals, remove the rings, label the jars, and store them in a cool, dark place.