Add 1/2 teaspoon of canning salt (non-iodized). Wipe off the rim. Put on the lid/ ring.
Bring it up to pressure inside the pressure canner, and cook it for 75 minutes on 10 pounds of pressure. (Please review the rules for pressure canning in the instruction book for your pressure canner.)
Our favorite way to use it: Just open the bottle, shred up the meat, and put barbecue sauce on it for pork barbecue. Serve on hamburger buns.