Sealing Cans
Use a can sealer in good working condition. Follow the manufacturer’s directions carefully.
Wipe rim clean; place lid on can. Seal at once.
PN-1327
A can sealer is needed if tin cans are used.
Processing
Use a pressure canner for processing meat. A pressure saucepan may be used for pint jars or No. 2 cans (see [p. 5]).
Follow the manufacturer’s directions carefully. Here are a few suggestions about using a pressure canner:
Put 2 or 3 inches of water in the canner; heat to boiling. Use enough water to prevent the canner from boiling dry.
Set packed jars or cans on rack in the canner. Allow space for steam to flow around each container. If there are two layers of cans or jars, stagger the top layer. Use a rack between layers of jars.