There are variables you can't always compensate for - brand, age/freshness are the two that seem to cause me the most problems. I can take 3 different brands of fresh ground pepper for example, use the same amount, and get 3 different results ranging from ok to yucko-phooey! I can use the ok amount and brand the next time and get blah results.

So generally I consider it one of the "junk in = junk out" rules of canning and recommend don't do it. Why risk ruining the meat when it is so very easy to season to taste once the jar has been opened?

But if you really want to do it then use minimal amounts and taste before jarring when possible. It should just hint at the taste. If it tastes just right going into the jar it will likely be too intense coming out.

And lemon can easily turn bitter IME, especially if it is one with any added artificial ingredients or powdered stabilizers added to it.

JMO

Dave

Sounds reasonable. I too have had mixed results with pepper, the best being fresh ground. However you never know how old the pepper corns are at the store so on occasion I wind just using them whole in stocks and straining them out.