• Combine all meat into large stock pot with enough water to cover meat by 2-4 inches. If desired, add salt (I wait to add salt at the very end when I put it in the jars - keeps it consistent). Bring to a boil for 2 hours. (I like to use the pressure canner for this because it is quicker)
• While meat is cooking, clean and prep all of the veggies and seasonings. 
• When meat is done cooking, remove meat (reserving the stock) - I place all of the meat on a large cutting board. When cool enough to handle, carefully remove ALL bones from the meat. Shred meat. (just when you are sure all bones are removed, I like to make one more pass through the meat to be sure). 

To finish the recipe without canning: 

• Add all the ingredients back to the stock and add more water as needed to reach desired consistency. (this recipe makes a very large portion, so you will want to make sure your pot sizes are adequate. This recipe normally supplies me with anywhere between 50-70 pint size portions, so you can scale back as needed).
• Once the pot(s) is full and simmering, let simmer at least 6 hours (12 hours is preferred - the simmering time is not really necessary if you are canning the recipe)
• Put leftovers into freezer bags or freezer jars (Wide-mouth) 

To finish the recipe for canning:

• Add all ingredients BUT the soaked beans back to the hot stock and add more hot water for the broth that will be added to the jars. 
• To each hot jar add 1 to 2 inches of soaked beans to the bottom. 
• Ladle filling the remainder of the jar up to 1" headspace with the veggie/meat burgoo from the pot. Make sure that you ladle enough liquid/stock/broth into the jars and not only produce and meat. It should look like the jars below. 
• Remove the air bubbles with a plastic spatula and refill to 1" headspace as necessary. 
• Wipe the rims of each jar with a papertowel that has vinegar on it to reduce the fat deposits on the rims. 
• Add your hot lids/rings and tighten your jars finger tight. 
• Process in a pressure canner at 10lbs of pressure for weighted gauge and 11lbs for dial gauge for 75 minutes for pints and 90 minutes for quarts.