Occasionally, a can packed too full bulges at the ends. Set it aside and use within a few days. This will prevent later confusion with cans that bulge from spoilage during storage.
On the day after canning, examine each jar carefully. Turn it partially over. If jar has a flat metal lid, test seal by tapping center of lid with a spoon. A clear ring means a good seal. A dull note, however, does not always mean a poor seal. Another test is to press on the center of the lid; jar is sealed if lid is down and does not move.
Examine seams and seals carefully on all cans. Can ends should be almost flat, with a slight inward curve. Buckled or broken seams may be caused by cooling cans too fast or by not filling cans with enough meat.
Do not store leaky jars and cans. Either use the food at once or can it again in another container. Begin the second canning by heating meat through. Then pack and process it in a pressure canner for the full time recommended.
Do not open and refill jars that have lost liquid during processing. Loss of liquid does not cause canned meat to spoil. Opening would contaminate the sterile contents, and meat would have to be processed again to insure safety.
Labeling
Wipe containers after they are cool. Label each jar and can to show contents and date of canning. If you canned more than one lot on one day, add a lot number.
Storing
Select a cool, dry place for storing canned meat and poultry. Protect meat from heat, from freezing, and from dampness.
Heat causes canned foods to lose quality. Do not store canned meats in direct sunlight, near hot pipes, or near heat.