My grandparents canned it.  I'm sorry that I don't remember how.  They also canned sausage.   Cooked first, and so was the souse meat.  

If I can think of it, I will look in Foxfire and some very old cookbooks I have, and see if that tells.

FWIW, I trust those old cookbooks.

Adjacent to this, and not directly related....

A lot of people don't, for fear of food contamination or spoilage, but since I grew up among people who were raised and lived in the Great Depression, and who had managed to feed large families and keep them alive using nothing but home growing and canning of whatever they could scrape together, I realize that 1-kitchen cleanliness and 2-meticulous methodology are key, and a lot of the new requirements for overcooking and overpressuring that lessen the quality and shelf life of the canned food are (in my opinion) meant to make up for lack of 1 and 2.

Not always, but most of the time.  Cuz they lived long lives (except for murder, accidents, feuds etc-there was drama among those folk) And nobody ever died from following those old blue books.