Metal screw band Metal lid with sealing compound Seals here Porcelain lined screw cap Rubber Seals here
Before canning, jars must be thoroughly clean. It is not necessary to sterilize them before they are filled, however. Processing at the recommended steam pressure sterilizes both the containers and their contents.
Wash jars and lids in hot soapy water; rinse well. Some metal lids with sealing compound may need boiling or holding in boiling water for a few minutes before use. Do not reuse metal lids with sealing compounds. Follow the manufacturer’s directions.
If you use rubber rings, get new ones of the right size to fit jars. Don’t test by stretching. Wash rings in hot soapy water. Rinse well.
Tin cans
Use plain tin cans in good condition for canning meats.
C-enamel, R-enamel, and sanitary-enamel cans are not suitable for meat. Fat in meat or poultry may cause enamel to peel off the inside of the can. Meat in such cans appears unappetizing, but it is not harmful.
Make sure that cans, lids, and gaskets are perfect. Discard cans that are badly bent, dented, or rusty; discard lids with damaged gaskets.
Protect lids from dirt and moisture by storing them in original packing.