Once mixed, the meatloaf is packed firmly into hot jars. Gentle pressing removes air pockets, and about one inch of headspace is left to allow for expansion. Jar rims are wiped clean, lids are applied, and bands are tightened just until resistance is felt. The jars are placed in the pressure canner with the correct amount of water.
The canner is heated, steam vented, and pressure brought to the required level, which must be maintained for the full processing time. Afterward, the canner cools naturally. Rushing this step can compromise safety. When jars are cool, seals are checked, labeled, and stored in a cool, dark place. With patience and attention, pressure-canned meatloaf becomes a reliable, comforting meal waiting quietly on the shelf.
