Photo: KSRE
While fat or oil can enhance flavor and texture in many recipes, when it comes to canning, fat and oil can lead to food safety problems. There are very few recommendations to use fat or oil in home food preservation.
Research shows that fats and oils can surround bacterial spores, if present, and protect them from heat destruction. This allows them to survive in the jar of food.
In canning meat it is best to use the leanest meat possible. Fat can boil up during canning and interfere with the sealing compound of the lid. Use the proper amount of headspace for best results.
Do not add oil to home canned tomato sauces, salsa or marinated vegetables. Making flavored oils that contain herbs, garlic, peppers, etc. can provide favorable conditions for Clostridium botulinum to survive when stored at room temperature. Store these in the refrigerator.
Besides canning meat, poultry and fish, there are very few researched canning recipes that use oil. Learn more at www.rrc.k-state.edu/preservation/index.html.
Source: https://extension.psu.edu/caution-canning-with-fats-and-oils
