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Cut the London Broil into 1-inch cubes.
Pack the beef cubes into clean, sterilized quart jars, leaving about 1 inch of headspace at the top.
Add about 1 teaspoon of pickling or canning salt to each jar.
Clean the jar rims with vinegar to ensure a good seal.
Place the lids on the jars and screw on the bands finger-tight.
Load the jars into the Nesco/Carey pressure canner, making sure the steam vent is not directly over a jar.
Set the canner to exhaust for 10 minutes, then switch to airtight and cook at high pressure for 90 minutes.
Allow the canner to depressurize naturally, which takes about 1 hour.
Remove the jars and allow them to cool completely before storing.