I've  pressure canned 24 pints of ground beef.  I put the drippings back into the jars and slightly packed.
I thought adding beef broth or water would alter the flavor so I didn't 'do it.  Can I expect the beef to dry out over time? I know the pressure canned environment is oxygen-free but there is still some air inside so I would expect there to be an issue over time.  Anyone else tried this?

Pressure canning the jar does not end up with any air, the temp is high enough that the air is expelled and replaced with steam from juices of what is being canned or broth/syrup etc inside the jar, then after the cooking part is done and the heat is removed the steam condenses forming a vacuum that holds the lid on the jar.