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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.
👥 1 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 5 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
📝 Preparation Steps
1
Prepare a pressure canner according to manufacturer's directions.
2
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.*
Ground beef (3/4 pound/pint or 1 1/2 pounds/quart)Neutral oil or beef fat (for browning)Salt and pepper (optional)Seasoning (taco mix, beef bouillon, etc. (optional))
3
Pack ground beef into jars and cover with boiling liquid of your choice, leaving 1-inch headspace.
Ground beef (3/4 pound/pint or 1 1/2 pounds/quart)Neutral oil or beef fat (for browning)
4
Wipe down jars with a clean dish cloth and apply 2-piece canning lids until fingertip tight.
5
Load in jars into prepared pressure canner.
6
Allow the canner to reach the correct pressure (see notes below) and process pint jars for ⏱️ 75 minutes or quart jars for ⏱️ 90 minutes.
7
When the timer goes off, remove the pressure canner from heat and let the pressure naturally release until it reaches 0 PSI.
8
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).
9
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.
10
Store sealed jars in a cool, dry place away from direct light for 12 to 18 months.
Nutrition Facts
calories
572 kcal
fat Content
45 g
serving Size
1 serving
sodium Content
151 mg
protein Content
39 g
trans Fat Content
3 g
cholesterol Content
160 mg
saturated Fat Content
17 g
unsaturated Fat Content
21 g
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