I have a question that I have never been able to get a satisfactory answer to.
When you raw pack meat for pressure canning, do you add any liquid to the jar or just put the meat in and close it up and put it in the canner, letting the meat’s own juices supply the liquid?
I have done it both ways. I prefer adding liquid. For the meat we can get around here, there’s not enough moisture, and the top half is not covered.
So instead of salt, I add a small amount of bullion dissolved in boiling water and fill the jar 1/4 to 1/2 with the liquid.
If you add too much liquid it can leak out into canner.
Some of the canning books specifically state not to add liquid to raw pack. However, the booklet that came with my canner seemed to indicate it was ok. At any rate, I tried it both ways. Both worked, but adding liquid tastes better in my opinion.
I’ve had the same question! The ball Blue Book says you either Brown the meat and add liquid or you just put it in raw. I don’t know why we couldn’t combine the two and just put it in raw with liquid. I mean after 90 minutes any type of meat is going to be well cooked so Browning is just aesthetic. And is a lot more work!