fat in canned meat

So i tried my hand at canning, this is my first time,



I canned 5lb of ground beef, i followed a recipe that i found online, I used 80/20 ground beef. I rinsed the meat after browning, but after going through the pressure canning and cooling i still had a lot of fat on top. is this a problem.



I have read that the cans may not seal good with a lot of fat. My cans all poped right after i took them out and after cooling for 12 hours the seals are still holding.



Is the fat a problem i should be worried about ?

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fat in canned meat