Ingredients: Several pounds of ground beef. Pre-Requisites: Ready your pressure canner for use. Link to National Center of Home Food Preservation instructions. Step 1: Prepare your jars and lids! As always, you should start with sterile jars and lids. Step 2: Prepare your meat! Gently brown up your meat. You don't want to grind it up too small. Drain most of the fat off of your meat. Leaving too much in the jar can cause your seals to fail. When siphoning happens (and it usually does) you will end up with a nicely greased lip of your jar instead of a nice seal. Step 3: Fill your jars! You want to fill your jars to a 1-inch headspace using hot water. It's important to get your headspace correct because it is an important part of the sterilization equation. Seriously, double check you have a 1-inch headspace. Debubble your jars and check again. Wipe your rims with some vinegar. Place your lid and rings on the jar and tighten "finge...