Print Friendly, PDF & Email

Canning hamburger meat using a pressure canner is a great way to preserve it for long-term storage. Here’s a basic guide on how to do it safely:

Ingredients and Equipment:

  • Ground hamburger meat
  • Pressure canner
  • Canning jars with lids and bands
  • Jar lifter
  • Wide-mouth funnel
  • Clean cloths or paper towels
  • Salt (optional)

Instructions:

  1. Prepare the meat: Start by browning the hamburger meat in a skillet over medium heat. Drain any excess fat. You can add a bit of salt for seasoning if desired, but it’s optional.
  2. Prepare the jars: Wash the canning jars, lids, and bands in hot, soapy water. Rinse them thoroughly and keep them warm until ready to use.
  3. Fill the jars: Using a wide-mouth funnel, pack the cooked hamburger meat into the prepared jars, leaving about 1 inch (2.5 cm) of headspace at the top of each jar. Remove any air bubbles by gently tapping the jars on the countertop and adjusting the headspace as needed.
  4. Wipe the rims: Use a clean cloth or paper towel dampened with hot water to wipe the rims of the jars to ensure they are clean and free from any food particles or grease.
  5. Apply lids and bands: Place the lids on the jars and screw on the bands until they are fingertip tight. Do not over-tighten.
  6. Prepare the pressure canner: Follow the manufacturer’s instructions for your specific pressure canner. Add the recommended amount of water to the canner and place the filled jars inside.
  7. Process the jars: Lock the lid of the pressure canner in place and bring it up to the appropriate pressure according to your altitude and the type of meat being canned (consult your pressure canner’s manual for specific guidelines). Process pint jars for 75 minutes and quart jars for 90 minutes at 10 pounds of pressure (adjust pressure as needed for your altitude).
  8. Cool and store: Once the processing time is complete, turn off the heat and allow the pressure canner to cool naturally. Do not force-cool the canner. Once the pressure has returned to zero and it is safe to open, carefully remove the jars using a jar lifter and place them on a towel or cooling rack. Let the jars cool completely before checking the seals.
  9. Check seals and store: After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid is firm and does not flex, it is sealed properly. Label the jars with the date and store them in a cool, dark place. Properly canned hamburger meat can be stored for up to 1-2 years.

Following these steps will ensure that your canned hamburger meat is safely preserved and ready to use whenever you need it. Always use caution when using a pressure canner and follow all safety guidelines to prevent accidents.

Advertisements

for more recipes click here

Advertisements

By uvu44

Leave a Reply

Your email address will not be published. Required fields are marked *