Start by preparing your jars. Inspect them for cracks and chips and inspect the lids and rings as well for rust or dents. Replace any that you question.

Next wash them with hot soapy water and rinse well. Leave them to sit until you need them. 

Next put the hamburger in a large bowl and add all ingredients. Mix thoroughly and be sure to evenly distribute all ingredients throughout the mixture.

Keeping the size of your jar opening in mind, start rolling your meatballs. I find using the wide mouth jars that a 1" to 1 1/2" meatball is a good size for the jar. 

With some bacon grease in a hot cast iron skillet, you're going to d=brown the outside of the meatballs. try to get all sides of the meatballs to give them a gorgeous color. Do not cook them, just brown them.

Once they are browned remove them to a rack to drain off the rest of the grease. Let them cool to room temperature. This helps them to hold their shape. 

Add the meatballs to the jars filling them to the top but not smushing the meatballs down to hard. The meatballs will shrink during the processing time, but if you smoosh them down to hard, they will not be separate meatballs anymore. 

Wipe the rims of the jars with vinegar and add the lids and the rings finger tight. 

Add the remaining vinegar to your pressure canner.  

Place your room temperature jars into your room temperature canner and bring everything to temperature together. 

Process quart jars for 90 minutes and pints