1. Prepare Jars and Lids
- Follow standard canning instructions to prepare jars, lids, and bands.
- Keep lids in hot water to soften the rubber seal.
2. Mix Ingredients
- In a large bowl, combine all ingredients thoroughly for a uniform meatloaf mixture.
3. Pack Jars
- Fill the jars tightly with the meatloaf mixture, pressing down gently to remove air pockets.
- Leave about 1¼ inches of headspace at the top of each jar.
4. Wipe Rims
- Clean the rims of each jar to ensure a proper seal.
- Apply the bands finger-tight, allowing air to escape but preventing leaks.
5. Start Canning
- Place jars in the pressure canner with cold water to avoid thermal shock.
- Close the canner without the weight, and let steam escape for 10 minutes to create a vacuum.
- Add the weight on the “nipple” to build pressure.
6. Maintain Pressure
- Allow the pressure to reach 10 psi, then reduce heat and maintain for at least 90 minutes.
- Keep pressure steady throughout the canning process.
