Closing Jars
If jar has a flat metal lid: Wipe rim of packed jar to remove fat and meat particles that might prevent a proper seal. Put lid on jar with sealing compound next to glass. Screw the metal hand down tight by hand. When band is screwed tight, this lid has enough “give” to let air escape during processing. Do not tighten band further after taking jar from canner.
If jar has a porcelain-lined zinc lid: Fit wet rubber ring down on shoulder of empty jar. Don’t stretch ring unnecessarily. Pack jar with meat. Wipe rubber ring and jar rim clean. Then screw cap down firmly and turn it back ¼ inch before processing. As soon as you take jar from canner, screw cap down tight to complete seal.