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Time to make more room in the freezer and we love having ground beef on our shelves for quick easy meals. Today we'll show you how to pressure can ground bee.

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Pull out one jar at a time from the canner and fill it with ground beef, leaving a one-inch headspace. Use your bubble remover to tamp down the ground beef and add more meat as needed. Add optional salt and seasonings. Pour liquid into the jar, leaving one-inch headspace.

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Place the browned meat cubes into clean glass jars, leaving 1″ headspace. If using quart jars, add 1 teaspoon of salt. If using pint jars, add 1/2 teaspoon of salt. Pour water (how much you need will depend on how many jars you are canning) into the pot you used to brown the meat, and bring it to a boil. This will capture all the lovely bits.

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Ingredients and Equipment for 8 pints of ground meat: Ground meat - 8 1/2 to 9 lbs depending on the fat content. The more fat, the more you will need, because some of the fat will render out during browning. 8 pint jars. 8 rings with new lids. boiling water (or beef broth) to fill jars. water for canner. jar lifter.

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Add boiling meat broth, tomato juice, or water, leaving 1-inch headspace. Add 2 teaspoons of salt per quart to the jars, if desired. Adjust lids and process following the recommendations in Table 1 and Table 2 according to the canning method used. Table 1. Recommended process time for Ground or Chopped Meat in a dial-gauge pressure canner.

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New jars can sometimes have a smell that goes away once cleaned. You also need the jars clean to avoid contamination of your hamburgers. Step 4: Filling the jars. Using a spatula, fill the canning jars leaving an inch of headspace at the top. A pint-sized mason jar can hold up to a pound of ground beef.

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Then top off the liquid if you need to. You want to just have that 1 inch of headspace. Now all the poking is done, take a clean dishcloth or rag and dip it in hot water to wipe the rims of the jars. You want to make sure there is no meat or fat on the rim that could interfere with the seal.

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Prepare a pressure canner according to manufacturer's directions. In a large skillet, brown the ground beef in a small amount of oil or beef fat. Season with salt and pepper and/or seasoning as the beef cooks.*. Pack ground beef into jars and cover with boiling liquid of your choice, leaving 1-inch headspace.

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Hi, just a quick note on using canned ground beef to make spaghetti sauce. I make my own tomato powder (save all those tomato ends and skins in the freezer until ready to dry them, cook up into a thick paste with a little water or stock, use the fruit leather tray to dry the paste, wizz to a fine powder with a stick blender).

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Today, we are pressure canning ground beef/hamburger to store in our pantry!Come along for the easy process!THANK YOU to ALL our VETERANS!Subscribe & Thanks.

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Fill the Jars: Add salt to your jars, 1 tsp per pint, 2 tsp per quart. (salt is actually optional) Place the prepared meat into the jars, leaving the recommended headspace. This is usually a 1 inch headspace but check your recipe for details. Headspace is the space between the food and the lid.

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Fill pressure canner with recommended amount of water; usually this is 3 inches of water. Place on stove and begin to heat the water. In a large stockpot, add the ground beef and cook until nicely browned, breaking up into pieces as it cooks (Note: it does not need to be completely cook through).

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Bring your meat to a boil then turn the heat down and simmer until your meat is cooked at least half done. Drain the ground beef and save the stock if desired. Fill your canning jars with ground beef leaving 1 inch of headspace. If desired add salt 1 tsp. per pint jar or 2 tsp. per quart jar.

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Canning ground beef crumbles is probably the most versatile method and the simplest. Just brown the crumbles and then pack into canning jars leaving 1 inch of headspace. The meat may be seasoned with salt, pepper, and spices of your choice before canning. Taco seasoning, for example, is a common choice.

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How to Pressure-Can Hamburger Meat. Canning Pressure: 10 lbs under 1000 ft elevation (See notes for high elevation) Head-space: 1 inch. Processing Time: Pints - 75 minutes, Quarts - 90 minutes. Begin by browning the meat in a pan in small batches with a little oil or fat of your choice.

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Simmer 15 minutes or until hot throughout, all the while stirring so the meat and sauce don't stick to the pan. Skim off any excess fat. Step 2, Pack the jars: Ladle hot meat into the jars, leaving 1 inch head space. Step 3, Preparing for the canner: Remove air bubbles with a bubble remover, and clean the jar rim.