Salt
Salt may be added to canned meat for flavor. It does not act as a preservative in canned meat, so it is not needed to make the product safe.
If you decide to use salt, add it after meat is packed in the jar or can. Amounts for various sized containers are given in the canning directions.
Fat
Remove as much fat as possible from meat before canning. Cut off all large lumps; trim marbled meat without slashing the lean unnecessarily.
Do not use excessively fat meat or poultry for canning.
After packing containers, wipe the tops free of fat. Any fat that gets on the rim of jars or cans may prevent an airtight seal.
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.