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Pull out one jar at a time from the canner and fill it with ground beef, leaving a one-inch headspace. Use your bubble remover to tamp down the ground beef and add more meat as needed. Add optional salt and seasonings. Pour liquid into the jar, leaving one-inch headspace.
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Bring your meat to a boil then turn the heat down and simmer until your meat is cooked at least half done. Drain the ground beef and save the stock if desired. Fill your canning jars with ground beef leaving 1 inch of headspace. If desired add salt 1 tsp. per pint jar or 2 tsp. per quart jar.
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Fill pressure canner with recommended amount of water; usually this is 3 inches of water. Place on stove and begin to heat the water. In a large stockpot, add the ground beef and cook until nicely browned, breaking up into pieces as it cooks (Note: it does not need to be completely cook through).
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Step-by-Step Guide for Pressure Canning Ground Beef. Select fresh ground beef that has been ground within the last 24 hours. Brown the ground beef, season with salt, and drain off excess fat. Hot pack ground beef into clean, sterilized canning jars, leaving 1 inch of headspace. Add boiling water, beef broth, or tomato juice to the canning jars.
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Add boiling meat broth, tomato juice, or water, leaving 1-inch headspace. Add 2 teaspoons of salt per quart to the jars, if desired. Adjust lids and process following the recommendations in Table 1 and Table 2 according to the canning method used. Table 1. Recommended process time for Ground or Chopped Meat in a dial-gauge pressure canner.
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Hi, just a quick note on using canned ground beef to make spaghetti sauce. I make my own tomato powder (save all those tomato ends and skins in the freezer until ready to dry them, cook up into a thick paste with a little water or stock, use the fruit leather tray to dry the paste, wizz to a fine powder with a stick blender).
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Then top off the liquid if you need to. You want to just have that 1 inch of headspace. Now all the poking is done, take a clean dishcloth or rag and dip it in hot water to wipe the rims of the jars. You want to make sure there is no meat or fat on the rim that could interfere with the seal.
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Today, we are pressure canning ground beef/hamburger to store in our pantry!Come along for the easy process!THANK YOU to ALL our VETERANS!Subscribe & Thanks.
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Canning ground beef crumbles is probably the most versatile method and the simplest. Just brown the crumbles and then pack into canning jars leaving 1 inch of headspace. The meat may be seasoned with salt, pepper, and spices of your choice before canning. Taco seasoning, for example, is a common choice.
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Using a funnel, hot pack the cooked ground beef into each jar, tapping down the beef as needed to ensure it is evenly dispersed among the jars. Fill to a generous 1 ¼-inch of headspace. Wipe the jar rims with a washcloth dipped in vinegar. Apply lids and rings and hand tighten. Place the jars in a pressure canner and lock the canner lid and.
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How to Pressure-Can Hamburger Meat. Canning Pressure: 10 lbs under 1000 ft elevation (See notes for high elevation) Head-space: 1 inch. Processing Time: Pints - 75 minutes, Quarts - 90 minutes. Begin by browning the meat in a pan in small batches with a little oil or fat of your choice.
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Simmer 15 minutes or until hot throughout, all the while stirring so the meat and sauce don't stick to the pan. Skim off any excess fat. Step 2, Pack the jars: Ladle hot meat into the jars, leaving 1 inch head space. Step 3, Preparing for the canner: Remove air bubbles with a bubble remover, and clean the jar rim.
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Time to make more room in the freezer and we love having ground beef on our shelves for quick easy meals. Today we'll show you how to pressure can ground bee.
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New jars can sometimes have a smell that goes away once cleaned. You also need the jars clean to avoid contamination of your hamburgers. Step 4: Filling the jars. Using a spatula, fill the canning jars leaving an inch of headspace at the top. A pint-sized mason jar can hold up to a pound of ground beef.
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Ingredients and Equipment for 8 pints of ground meat: Ground meat - 8 1/2 to 9 lbs depending on the fat content. The more fat, the more you will need, because some of the fat will render out during browning. 8 pint jars. 8 rings with new lids. boiling water (or beef broth) to fill jars. water for canner. jar lifter.
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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.
