If you buy a pressure canner today, it will come with a booklet that describes how to use and the information includes how much pressure and for how many minutes. The booklet breaks down the differenct categories of foods that can be safely canned, and that list includes meats.
Interestingly enough, the booklet has the exact same recommendations that are given out by the USDA site on canning (which is headquartered at the University of Georgia). Simply google "canning" and "USDA" to get the website. There are several PDF files that can be downloaded and the information is well worth the effort.
http://nchfp.uga.edu/publications/pu...ions_usda.html
Download all the guides and you essentially have the booklet that comes with a pressure canner. The guides also have times for Boiling Water Bath on the foods that can be safely done with BWB.