Okay I have my front shoulders and necks all cubed up and ready to go. I also have some trimming that I will be grinding up and would like to try canning burger as well. I am wanting to try raw pack canning as I seen this on t.v. once. The guy packed the cubed meat into the jars, did not add any broth or water as he said the meat will make its own broth. But in my canning book it says to pack the raw meat and ladle hot broth over leaving a 1" head space. So the question is should I add broth or without? If so where do I get the broth if I'm packing raw meat? Beef boulion cubes? What about ground burger? Do I pack the jars full with no broth? Or do I leave a little space between the meat and the glass and add broth? I appreciate you input very, very, much. Thankyou. R.h.