Knowing how to can ground beef is such benefit for your kitchen pantry. Canned meat has many reasons to recommend it. It allows you to take advantage of discounts on meat and buy in bulk, it frees up freezer space, the meat is incredibly tender and it is so convenient. It is so nice to be able to pull it out of the pantry fully cooked and use it in favorite recipes. This has been a real-time saver for our families. Lastly, ground beef makes wonderful spaghetti and soft tacos.
Canning meat requires a little bit of preparation. You will need a pressure canner, boiling water, and a pan of water to boil the lids in. Also necessary are lids, lid rings, clean quart jars, a canning funnel, a long plastic utensil, salt, a teaspoon, and a pan for browning the meat in.
Pressure Canner
Instructions
Before putting it into hot jars, ground beef is browned and the fat drained. Next, fill the jar leaving 1 inch of head space. Following that add 1 teaspoon of salt. Pour boiling water over the salt filling the spaces between the meat. Use your plastic utensil to release any trapped air bubbles. Wipe the rim with vinegar to remove any oils.
Add salt
Last, place the lid on being careful not to touch the bottom of it, and secure it with a lid ring to fingertip tight. Place your jars in the canner and follow your manufacturer’s directions for canning.
Dial pressure gauge
At sea level, meat must be processed at 10 pounds of pressure for 90 minutes. Do not start the timer until after the target pressure has been achieved. If at any point the pressure falls below the target, the pressure must be increased and the timer restarted. After the 90 minutes have elapsed, remove the canner from the heat and allow all pressure to dissipate before you attempt to open your canner. After the pressure has all been released, remove the lid and cool the jars for 10 minutes. Then, remove your jars from the canner and allow them to cool for 24 hours. Be sure to protect your counter from the heat of the jars.
Storing
After 24 hours, check for if the lids have sealed which should be indicated by the middle of the lid being depressed down. Any that have not been sealed should be refrigerated and used in the next 4 days. The sealed jars should be labeled with the date and stored in a cool, dry place. Home-canned products are good for up to 3 years. After that point, they start to lose their nutritional value.
If you have any questions or comments please list them below.
How to make adjustments to pressure canning based on altitude:
Barometric pressure is reduced at high altitudes, affecting the temperature at which water boils. This means boiling water and pressure canning methods must be adjusted to ensure safe processing. When using the pressure canning method of canning, additional pounds of pressure are required. The following altitude chart gives the requirements.
To learn how to can boneless, skinless, chicken breast, follow this link: https://wisdompreserved.life/how-to-pressure-can-boneless-skinless-chicken-breast/
For more helpful videos, check out our YouTube Channel and subscribe for free: https://www.youtube.com/channel/UCClHdEfsiSI8nmUbUoa6lKQ
