Canning Ground Beef
1 hour 30 minutes
Processing method: Pressure canner only
Processing pressure: 10 lbs weighted gauge, 11 lbs dial gauge (adjust pressure with altitude.)
Processing time: Process pint jars 75 minutes or quart jars for 90 minutes.
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
Preparing ground beef is easy. First heat some oil or cooking spray in your skillet. Then cook your meat in there until browned while seasoning with salt and pepper (optional). If you want to salt the ground beef the general guideline is 1 teaspoon per pint. You can always add more before eating so it's better to hold back at first. Remember it's easier to add seasoning right before serving rather than trying to mask over seasoned canned food.
Browning your ground beef must be done before filling your jars. This is because it prevents the meat from getting clumped together, also it renders some of the fat out. Once your ground beef is browned and ready, just pack it into your jars (leaving 1 inch headspace). Top jars off with boiling water or whatever liquid you prefer (Broth, Tomato juice, Stock).
Add your Denali lids and rings on the jars (fingertip tight). Process in the pressure canner for 75 minutes for pint jars or 90 minutes for quart jars. After that, check your seals and store your jars in a cool, dry place.