CANNED HAMBURGER RECIPES
CANNING HAMBURGER (GROUND BEEF)
Canning ground beef or hamburger patties using a pressure canner is an ideal way to store ready-to-use meat without taking up valuable freezer space.
Provided by Ashley Adamant
Total Time 0S
Yield 9
Number Of Ingredients 5
Steps:
- Prepare a pressure canner according to manufacturer's directions.
- In a large skillet, brown the ground beef in a small amount of oil or beef fat. Season with salt and pepper and/or seasoning as the beef cooks.*
- Pack ground beef into jars and cover with boiling liquid of your choice, leaving 1-inch headspace.
- Wipe down jars with a clean dish cloth and apply 2-piece canning lids until fingertip tight.
- Load in jars into prepared pressure canner.
- Allow the canner to reach the correct pressure (see notes below) and process pint jars for 75 minutes or quart jars for 90 minutes.
- When the timer goes off, remove the pressure canner from heat and let the pressure naturally release until it reaches 0 PSI.
- Transfer the still-hot jars to a clean surface using a jar lifter, leaving an inch of space between each jar, and let cool to room temperature (12 to 24 hours).
- Check the seal for each jar, remove the rings, and wipe down the outside of each jar with a clean cloth. Unsealed jars should be stored in the refrigerator and used immediately.
- Store sealed jars in a cool, dry place away from direct light for 12 to 18 months.
CANNING HAMBURGER (GROUND BEEF)
Canning ground beef or hamburger patties using a pressure canner is an ideal way to store ready-to-use meat without taking up valuable freezer space.
Provided by Ashley Adamant
Total Time 0S
Yield 9
Number Of Ingredients 5
Steps:
- Prepare a pressure canner according to manufacturer's directions.
- In a large skillet, brown the ground beef in a small amount of oil or beef fat. Season with salt and pepper and/or seasoning as the beef cooks.*
- Pack ground beef into jars and cover with boiling liquid of your choice, leaving 1-inch headspace.
- Wipe down jars with a clean dish cloth and apply 2-piece canning lids until fingertip tight.
- Load in jars into prepared pressure canner.
- Allow the canner to reach the correct pressure (see notes below) and process pint jars for 75 minutes or quart jars for 90 minutes.
- When the timer goes off, remove the pressure canner from heat and let the pressure naturally release until it reaches 0 PSI.
- Transfer the still-hot jars to a clean surface using a jar lifter, leaving an inch of space between each jar, and let cool to room temperature (12 to 24 hours).
- Check the seal for each jar, remove the rings, and wipe down the outside of each jar with a clean cloth. Unsealed jars should be stored in the refrigerator and used immediately.
- Store sealed jars in a cool, dry place away from direct light for 12 to 18 months.
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From selfsufficientprojects.com
From selfsufficientprojects.com
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From healthycanning.com
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From backtoourroots.net
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From canning-recipes.com
From canning-recipes.com
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From canningforthefuture.blogspot.com
From canningforthefuture.blogspot.com
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From canning-recipes.com
From canning-recipes.com
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From mashed.com
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