submerge those sealed jars in boiling water
Huh? I'm not sure what you mean by "sealed" Buckster. You don't submerge the SEALED jars in boiling water ... you lay the loose seals on top of the jars to heat them, then when they cool, they seal themselves. If it's sealed tight with a lid (retainer band), the dang thing would explode.

Actually, meat should be sealed in a pressure cooker because boiling water will not be hot enough to kill all the bacteria. Only things like tomatoes, pickles, fruit, jellies, etc ... (I think it's acidic foods) should be canned using boiling water as the bacteria won't grow in acidic foods.

As a kid, I'd helped my grandmother do her canning and she had a whole cellar full of home-canned foods at all times.

The thought of canning meat just by boiling would kinda bother me a little. Get a pressure cooker to get the temps up a bit.