I've been canning for the boat for several years. I can meats like ham, turkey, chicken, barbecued chicken, pork, jerk pork, bbq pork, sausage, meatballs, etc.
Also, stuffed green peppers (with sausage filling) and lasagna and taco soup...
For me I use either the 1/2 cup jelly jars or 1 cup wide mouthed jars. Walmart now sells square 1 cup jars with the standard mouth. I like that they are square.
If you're not sure about storage, I would suggest you save socks. Cut off the toes and slide the jars in. Ditto the ankle part. Throw away the heels. Knee socks yield three "cozies" and are cheap -- thrift stores will sometimes give you bunches if you ask them.
For canning instructions, I've got a few pages up on my website. I'd suggest you start on this page: janice142 topic New in the Galley
My thinking on canning meats is this: The quality of my stuff is far superior to the dollar store variety in that the fat is removed. Also, I avoid salt.
By canning meat I can easily add any fillers I might want. I see no purpose in canning a stew when I can simply open a jar of beef, add potatoes and the like from my ships stores and have something fresh and delicious. Without a lot of refrigerator space I don't worry about having fresh meat ever.
If I want a pork sandwich, I can be eating one in ten minutes. Anything I desire is in a jar ready to open.
It's true that canning jars take space. I devoted one locker exclusively for them. Good Luck.
Oh, and I've got a chicken canning article upcoming (within a week) so be on the lookout for that too, if you're interested rosemari that is.
I just checked for you. Start HERE for the basics:
Janice142 article Canning Primer (Preserving Meats, Part One)
and then move to:
Janice142 article Processing in Pressure Cooker (Preserving Meats, Part Two)
Good luck and have fun.