I was amazed at how fast and easy this recipe is to do: Canned Hamburger Meat.
It is also very satisfying to see my shelves fill up with long time storage meat that I canned.
For this one here I did 4 ½ Lbs. of beef.
The recipe is for 3 Lbs. The only difference is the number of jars.
Each jar holds ¾ lb. fresh meat, but after cooking, and draining them before use, you only get about ½ Lb. (almost all of the fat and moisture content of raw is gone) Liquid is good stock for boiling potatoes, etc.
I find the ease of storage, and use very helpful, and the taste is good, but slightly lean. Add salt and spices at use time, as none were added pre-canning.
I hope you enjoy canning meat as much as I do.
Collect The Supplies
- 3 Lbs. 93% lean ground beef.
- 2 cups low salt beef broth.
- 13 Qt. minimum pressure canner.
- Large skillet. Sauce pan for broth.
- 4 wide mouth pint canning jars with lids.
- 2 TBS vinegar.
- Jar lifter. (Optional)
Related: 10 Items To Stockpile For When The Power Goes Out
Put 4 freshly washed jars/lids in HOT water.
Put 4 1/2 cups water and 2 tablespoons vinegar in the canner, and start heating it on high.
Start 3 Lbs. ground beef cooking in a skillet.
Start heating 2 cups broth to boil.
Cook meat until lightly browned. Drain.
Pack hot meat loosely in hot jars, leaving 1-inch headspace. Just cover meat with boiling broth.
Remove air bubbles with a nonmetallic spatula by running it around the edge.
Wipe sealing edges clean with a damp cloth. Center the flat lid on the jar rim.
Tighten the screw band just down, no tension.
Place jars in boiling canner on tray. Close canner lid.
Continue to heat the canner until steam comes from the vent pipe. Maintain a steady, moderate flow of steam for 10 minutes.
Place the pressure regulator on canner.
When pressure reaches 15Lbs., reduce heat to maintain slow rock of regulator.
Process 120 minutes after reaching 15Lbs.
Remove the canner from the burner. Let the pressure drop of its own accord.
When both pressure indicators drop, remove the regulator and let cool for 30 more minutes.
Open canner.
Remove jars. Tighten lids. Mark with date.
Set jars away from drafts to cool completely for 24 hours.
Check seals. Clean jars. Store in cool place.
You now have ground beef that will keep almost indefinitely on your shelf.
Ball & Kerr say 18 months, but as long as the vacuum holds, 10 years is not out of expectation.
As long as it is sealed, and looks and smells good, it is.
You may also like:
The Lost SuperFoods: Book Review
100+ Long Lasting Foods that Can be Stored Without Refrigeration (Video)
Foods You Should Never Buy And Always Make At Home
10 Recipes From “The Great Depression” To Survive The Next One
this is very good to know, will it work for boneless/skinless chicken and/or pork loin?
I have done pork, I have not tried chicken yet.