Why Can Ground Beef?
Before we talk about the “how to” part of this blog, let me give you an example of the “why to.” Last night we had a birthday party for my daughter which naturally means it was Hispanic food because that is her favorite. So we were going to feed quite a few people. 90/10 ground beef is running $5.99 per LB as of April 2022 if you buy it in smaller packages. However from Sam’s I can buy a 10LB log of 90/10 ground beef for $3.60ish per LB. But I didn’t need 10LBs for the party, only about 3LBs. What do I do with the other 7 LBs. Can it and then put it away for future dinners. You can freeze it too, but then you have to remember to thaw it out and if you don’t use it relatively soon you risk freezer burn. The old saying,”Out of sight out of mind,” haunts us too when we freeze things, as they tend to get forgotten in the freezer. But if you can it, you can put it in the pantry to keep it close at hand. Also, there’s no need to remember to thaw it out, just open it, add spices, and heat it up. It’s that simple. In summary, canning ground beef allows you to not only be thrifty, but it cuts your future prep time, and allows you to keep it in places where you can remember to use it.
How To Can Ground Beef?
The first thing I ever canned was jelly. After a few years I graduated to pressure canning and started cannining my own green beans. Once we ate homegrown green beans cooked in a little pork, we couldn’t go back to eating those things from the store. Well, in truth we still eat store bought green beans sometimes. But, every chance we get we grow and can our own.
Speaking of graduating, I now pressure can meats. One of my new favorite items to can is ground beef. I love it because it is so versatile. We eat of lot of tacos over here! My husband complains about it but no one listens. The rest of us love tacos, who doesn’t? But canned ground beef is also great for use in spaghetti sauces, Sloppy Joes, chili, Shepherd’s Pie, and the list could go on. It cuts your future cook times waaaay down. Want to learn how to can it? Here’s how.
First, you cook the ground beef seasoned with a little salt.
Second, with a colander set inside a large bowl, pour the ground beef in and allow the excess grease to drain away.
Third, while your grease is draining, heat up enough beef broth to cover the meat once it is inside of the jars.
Fourth, make sure you have enough clean and jars to put the beef into. I usually get my jars warm in an oven before I had the meat.
Fifth, add the beef to your jars. I’ve found 1lb of ground beef fits into a one and a half pint jar. Leave a two inch head space from the top of the beef to the mouth of the jar.
Sixth, add beef broth to cover the beef. Here’s a canners trick. Get a debubbler or you can use the end of a wooden spoon. Stick it into the center of the jar, moving it up and down and around some inside the jar, keeping an eye out for bubbles of air that float to the surface. This will allow the broth to fill completely into all the spaces in the meat.
Seventh, wipe the rims of the jars to make sure they are clean. You’ve got to have a clean surface to get a good seal. Put your lids and bands on.
Eighth, put the jars in a pressure canner (I love my All-American canner y’all) for 90 minutes @ 10LBS of pressure. Double check the specs on this to make sure your canner is the same as mine. Also, altitude makes a difference too.
Viola! That’s it. You’re now a pro! Hit the SUBSCRIBE button to get all our homesteading tips and trick sent directly to your email.
By Michelle Mack
Co-Owner Bantam Farm Market Place
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