StitchinTime
Member
How do I can it? can I put it in the jars raw or do I need to cook it first and then add water and can it?
Canning canning ground beef
- Thread starter StitchinTime
- Start date
SouthernBreeze
Has No Life - Lives on TB
I'm following the canning instructions that came with my new digital canner. It says to brown the ground beef, drain, then pack loosely in the jars, and fill with boiling water. Others that use the standard pressure canner will be able to tell you more.
I brown mine and then rinse to get rid of as much grease as possible. Then I put it in jars and cover with beef broth though you can use water, I just prefer boiling broth. Also add a teaspoon of salt to the quart jar. I think it might be the same if canning in pints, don't have my book in front of me right now. The pressure can for temp and time for your elevation.
Comes out a better product if you brown it first. Instead of water, I use beef broth (from powdered beef stock).
If you don't have a good canning book like an up-to-date Ball Blue Book, get one! But here below is the online link to the USDA Bible. Follow it to the letter. Open the meat chapter as a .pdf.
If you don't have a good canning book like an up-to-date Ball Blue Book, get one! But here below is the online link to the USDA Bible. Follow it to the letter. Open the meat chapter as a .pdf.
SouthernBreeze
Has No Life - Lives on TB
Since I'm new to canning, myself, is there a difference in taste if you only use water instead of beef broth when canning ground beef. My instructions says that I can use boiling beef broth instead of water, but I haven't been doing it. I was afraid it would change the taste too much.
In my opinion, yes. My powdered beef stock base has a touch of onion, garlic, salt, plus "beef" to kick up the flavor just a touch.
Still, it's easy to try it both ways to see what you prefer.
SouthernBreeze
Has No Life - Lives on TB
Thanks. I have a ton of beef bouillon cubes, and will use those to make broth the next time I can the ground beef. Never know, until you try. I'm going to be doing beef chunks using beef stew meat when I finish with all the ground beef. Do you use beef broth for those, too?
I don't normally can chunks, just burger. For me, much more use for it.
Siskiyoumom
Veteran Member
Be sure to wipe the jar lip/rim with a cloth or paper towel soaked in vinegar before placing the lid on it. Most lid failures are due to grease on the rim. And adjust the processing for your altitude. What grade hamburger do you use?
Calfisher
Veteran Member
StitchinTime
Member
much good information. I do have a canning book. I appreciated those who have done it adding their personal experiences.
This ^^^ and we're at about 580 feet above sea level and go with the 10 to 12 pounds in the pressure canner for one hour and thirty minutes (1:30). Or 90 minutes both workout the same because they are.
Cook all canned meats in the pressure canner for one hour and thirty minutes and you should be good and enjoy.