venison canning question

I see two different "rules" for RAW PACK venison.

My Blue Book of canning says (for RAW PACK) it's ok to add hot liquid up to 1 inch from the top.

Several other sources say that a RAW PACK does not have liquid added.

My underlying desire is to add liquid so that the meat is covered with it.

Any ideas/comments from you experienced meat canners?

That's how I always do mine. I fill the jar to the neck with water. (about 1/2" from top)

thanks very much! would you share what else you put in it?

I have done mine several different ways. Typically I add 1/2 teaspoon of salt and a small chunk of garlic. sometimes I also add One beef boullan cube. This is to a quart size jar.

appreciate your response-

I read that an old trick was to put a teaspoon of vinegar in the venison meat jar to remove all gamey flavor - I guess we can put about anything in there!

do you add hot water-- or just water?

Just water.