You see beef drippings it in a lot of recipes from this period. All these can be converted to todays standards.
I just follow todays canning standard when I get the recipes that are stored in stone jars, since most people don’t have springs to set them in and people aren’t as careful enough not to use the interior glazed stone jars which often have lead in the glaze.
I keep files and print them out and keep them and I’m writing a book for my kids and grand kids on prepping by adapting and up dating a lot of the old ways of getting through in hard times.