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Pressure Canning Ground Beef

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 "finger tip tight". Do not use your wrist to crank down the ring.

Step 4: Process your jars!

If you are using and All American Canner, you want to make sure you grease the rim.

Load your jars in the canner, and put on the lid. Vent your canner for 10 full minutes.

Put the weighted gauge on the petcock. Allow it to come to pressure. Please double check your elevation (and thus, your weight) via your local Extension office. Or you may look up your city on Google. Check your weight to elevation ratio in the following chart:

Once the chamber is pressurized, you can start your timer. For me, I am processing Quart jars at 10lbs of pressure for 90 minutes.

Once processing is done, take the canner off the heat. Let the canner naturally release pressure (this may take 45 minutes - 1 hour).

Remove the gauge from the petcock. Let the canner rest for another 10 minutes. Remove the lid. Remove the jars.

Step 5: Check your lids!

Let jars cool in a safe place for at least 12 hours. You should be able to hold the jar by the lid if the seal is good.

Step 6: Label your jars!

Check your lids after they have cooled completely. Wash, dry, and label your lids. Store in a safe place and enjoy at your leisure!

-Regards,
A Caffeinated Engineer
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