I know that I will always season my meats with a little salt, pepper, garlic and onion. Always. So I do the same when I can it. It takes less because the flavors seem to enhance with pressure canning. It comes out great every time.
No that is about it. I didn't really show it, some would strongly disagree, but I can be pretty rough on lid and "try" to pop it off. I don't use full strength or anything ... but still.
