We've used canning salt if we run out of bullion cubes, but pretty sparingly. I'd say around 1/2 tsp or less. It works just fine. I kinda want to get creative on a batch this winter and try different seasonings. The garlic clove sounds like something that would be good. I might try some burger this year as well. I've heard canning burger raw leads to a solid meat loaf block in the jar where if you prebrown it it'll stay loose. I'm going to try both ways and see which we prefer. I might try a pint sized meatloaf and see how that works too. I wish the quarts didn't have that little shoulder because a bigger loaf would be preferred. Fun way to experiment with anyway.
