According to the National Center for Home Food Preservation, canning ground meat is possible. Whenever, canning or preserving food, it is extremely important to only use a research-tested recipe. Especially when canning low-acid foods such as meat since they pose a higher risk for botulism. It is also important not to change any components of the research-tested recipe and follow it exactly as written.

Here is a good source:

National Center for Home Food Preservation | How Do I? Can Meats (uga.edu)