Although I can a lot of tomatoes, sour kraut, jams jellies, and fruit butters, I've never canned meats, although growing up, my mother used to can lots of chicken, and venison using a pressure cooker. Seems like it would last more then a year, but we usually used it up before then. I have a lot of lime in the water here, so I use some vinegar in the water too, and it solves the problem of lime deposits on the jars.
