A cousin of mine pressure cans venison with good results. I’m interested in pressure canning and looked at some canners online, but just haven’t gotten to the spending money part yet.
My one grandmother used to can meat in metal cans. Granddad would butcher hogs & make sausage, then they would put some of the sausage in metal cans & seal them (had some sort of tool to do the sealing). No pressure cooker - there was a big kettle out in the yard with a fire under it & they would boil the cans most of the day. My dad still (fondly) remembers that canned sausage served with hominy.
You can still pressure can with cans.
I suppose that the advantage with them is that they won’t break if dropped like glass would.
OTOH, they are a one time use thing I think.
Glass jars can be reused indefinitely.