What is old becomes new again. Up until the thirties, and freezers became common place, a lot of meat was canned. A family certainly can not eat a 1000 lb beef carcass before it spoils, so much of it was canned.
County agents provided instructions and requirements, as well as Kerr or Ball canning books Proteins last a lot longer than fats in storage. Fats chemically decompose over time and become rancid. The rate of decomposition is dependent on temperature. Frozen fats remain tasty much longer than those stored at room temperature.
So trim all fat from meat before canning. And store in a very cool place to extend shelf life.
Mom used to can a lot of prepared stews or soups containing venison in half gallons. Just pour out and heat.
