Grind your fresh pork with an electric or manual food grinder. Measure out the ground pork into the quantities you want to use for canning. Shape the pork into patties or into three- to four-inch links, depending on your preferences. (Pre-made store bought sausage is also fine for canning, provided it's not cured, and the ingredients are just fresh ground meat, seasonings, sugar or salt.)

Cook the patties in a frying pan, lightly browning them until they are just about done but not fully cooked through. Drain the grease.  (Similarly, brown loose-pack crumbles or link sausage before packing into jars.)

In a separate pan, bring the broth to a boil, then reduce to a simmer, being sure to keep it hot.

Pack the sausages into hot jars, leaving about one inch of headspace. Ladle the hot broth over the sausages. 

Remove any air bubbles, check again for headspace, then clean the rims of the jars. Center the lids on the jars and adjust the bands until they are fingertip-tight. 

Place the jars on the rack in the pressure canner. 

Put the lid on the canner. Turn it to the locked position, then adjust the heat to medium-high. 

Vent steam for ten minutes. 

Put the weighted gauge on the vent, then bring the pressure to 10 lbs. Process ints for 75 minutes or, if you'd prefer, quarts for 90 minutes. 

Turn off the heat and allow the canner to cool to zero pressure. Remove the lid once it's been at zero pressure for at least five minutes. 

Let the jars cool for another 10 minutes with the lid off the canner, then remove the jars. Avoid retightening the bands if they are loose.

Let the jars cool at room temperature for 12 hours, then check the seals. Label and store the jars.