Ok, now I'm confused.
Originally Posted By: Violet
This is why you don't can fats/butter/oil.The fats surround particles of food, allowing botulism to even survive pressure canning.
The first time I ever canned my dear meat, after it sealed and cooled, I ended up with a layer of fat that had come to the top of the jars. I came here and asked if that was normal and was told that it was. We've always eaten it (I just spoon that layer off and use the meat) and it's always done fine. Or were you talking about adding in extra fats? Because what I had was just fat from the meat, not anything extra added in.