According to my canning book it’s not supposed to be a problem. Other than being a bit dry and icky color. However, I don’t like it-so I add water. I have sometimes turned those upside down for a while before opening them.
I always add some water, but I’ve never measured how much I just fill the jar with beef and add the water-leaving a lot of space for juices to cook out. I also put about a half teaspoon of beef base or bullion in each jar before adding the water.
If I was guessing, I’d say about 1/4 of the way up on the jar would be good.
Well, I only tried a few jars so it shouldn’t be much of a problem if it doesn’t work out well.
I like the raw pack because it’s less work but I don’t want to add too much water and have it ooze out and ruin the seal. I hate the uncertainty.
The advantage of the hot pack is that you fill the jars as full as you want and then it doesn’t change.