how do you can ground beef

Prepare a pressure canner according to manufacturer’s directions. Pack ground beef into jars and cover with boiling liquid of your choice, leaving 1-inch headspace. Wipe down jars with a clean dish cloth and apply 2-piece canning lids until fingertip tight. Load in jars into prepared pressure canner.

Is it OK if there’s fat at the top of the jar?

Yes, it’s nearly impossible to remove all the fat from ground beef prior to canning. So the fat will rise to the top and this is completely normal.

Procedure: Choose fresh, chilled meat. With venison, add one part high-quality pork fat to three or four parts venison before grinding. Use freshly made sausage, seasoned with salt and cayenne pepper (sage may cause a bitter off-flavor). Shape chopped meat into patties or balls or cut cased sausage into 3- to 4-inch links. Cook until lightly browned. Ground meat may be sauteed without shaping. Remove excess fat. Fill jars with pieces. Add boiling meat broth, tomato juice, or water, leaving 1-inch headspace. Add 2 teaspoons of salt per quart to the jars, if desired.

Can You Water Bath Can Ground Beef?

No, you cannot water bath can ground beef. Since meat is a low-acid food, it means there’s not enough acid to make an inhospitable home for bacteria, including botulism bacteria. So instead of treating the bacteria with acid, for something that’s low acid like meat, you treat it with heat.

You have to get up to 240-250°F in order to reliably kill off all the bacteria inside a low-acid jar. The only way to do that in a home setting is to use a pressure canner.

There are those people who will tell you that you can water bath can anything as long as you do it long enough. There is some science behind that, but these methods aren’t tested to know the exact amount of time to safely kill off all bacteria. So this is not something I would ever recommend.

Also, never consider canning anything low acid if the directions call for canning in a multi-cooker (like an Instant Pot), canning in an oven, or using any method aside from an actual pressure canner.

how do you can ground beef

Prepare a pressure canner according to manufacturer’s directions. Pack ground beef into jars and cover with boiling liquid of your choice, leaving 1-inch headspace. Wipe down jars with a clean dish cloth and apply 2-piece canning lids until fingertip tight. Load in jars into prepared pressure canner.

FAQ

Can raw ground beef be canned?

No, you cannot can raw ground beef, it must be fully cooked before canning. Raw ground beef is one of the foods not suitable for canning. That is the first step for making canned ground beef. The reason for this is that you don’t want the ground beef to cook into one massive clump during the canning process.

How long will canned ground beef last?

High acid foods such as tomatoes and other fruit will keep their best quality up to 18 months; low acid foods such as meat and vegetables, 2 to 5 years. While extremely rare, a toxin produced by Clostridium botulinum is the worst danger in canned goods.

Can you can ground beef without a pressure canner?

Because meat is a low-acid food, it must be processed in a pressure canner. This allows the meat to be heated at a temperature higher than boiling, which kills the dangerous bacteria that could cause food poisoning or illness.

What is the best way to can beef?

Pack hot meat loosely into hot jars leaving 1-inch headspace. Fill jars with boiling broth, meat drippings, water, or tomato juice (especially for wild game) to 1 inch from top of jar. Remove bubbles, wipe jar rims, adjust lids and process in pressure canner.

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