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.
“If you add too much liquid it can leak out into canner.”
That was the problem last night, the whole house smelled really good though. But the inside of the canner and the outside of the jars was super greasy. I was amazed that they sealed.
I’m going to have to put a sticky on my canning book to remind myself that I can do it the way you said. Thanks!