Directions are given for canning meat in No. 2 and No. 2½ tin cans. A No. 2 can holds 2½ cups; a No. 2½ can holds 3½ cups.
Wash cans in clean hot water just before use. Drain upside down.
Do not wash lids of cans, because washing may damage the gaskets. If lids have become soiled, rinse with clean water or wipe with a damp cloth when you are ready to put them on cans.
Sealer
If you use cans, you need a sealer in good working order. Before processing meat or poultry, adjust sealer according to manufacturer’s directions.
The finished seam between lid and can should be smooth and even.
Test by sealing a can containing a small amount of water. Submerge the sealed can in boiling water for a few seconds. If air bubbles rise from around the can, the seam is not tight. Readjust the sealer.
Thermometer
It is a good idea to use a thermometer both when meat is packed hot and when the canning directions call for removing (exhausting) air from jars or cans. With a thermometer, you are able to make sure meat is heated to 170° F.—the minimum temperature needed to exhaust air properly.
Place thermometer in center of jar or can that is being heated. The thermometer bulb should be about half-way to the bottom of the container.