Pressure Canning Ground Beef Meatballs Recipes

PRESSURE CANNED MEATBALLS RECIPE

Steps:

• Whip your egg and add bread crumbs and seasonings.
• Add mixture to ground beef/turkey.
• Heat a skillet with oil over medium heat.
• While skillet is heating, form your ground beef or turkey into 3-4" diameter meatballs.
• Brown the meatballs on both sides and set them aside on a plate.
• Fill sterilized jars with 3 to 4 meatballs
• Fill jars with boiling liquid of your choice.
• Be sure to leave at least an inch of space between the meatballs and the rim of your jar.
• Wipe the rim of your jar and put the lids on, but don't screw them tight.
• Add about 2 inches of water in the bottom of your canner and place the jars of meatballs into the pressure cooker.
• Secure the lid on your pressure cooker and set it on medium heat. You are going to adjust so your gauge is at 10 lbs of pressure.
• At 10 lbs of pressure, cook the canned meatballs for 90 minutes.

PRESSURE CANNING GROUND BEEF MEATBALLS

Steps:

• Mix ground beef with dried herbs and seasonings of your choice such as oregano, marjoram, parsley, ground black pepper, onion powder, garlic powder, salt or salt sub, etc.
• Form into meatballs anywhere up to 7 1/2 to 10 cm (3 to 4 inches) in size.
• Spray a skillet with cooking spray or heat a small amount of fat or oil in it.
• Brown the meatballs in the skillet in batches; transfer the browned meatballs to a covered bowl or pot to keep hot.
• Pack meatballs loosely into heated half- litre (1 US pint) OR heated 1 litre (1 US quart) jars.
• Leave 3 cm (1 inch) headspace.
• Top jars up with a boiling liquid (water from a kettle, stock, or tomato juice) maintaining 3 cm (1 inch) headspace.
• Debubble; adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
• Processing time: half-litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.

CANNED MEATBALLS

Steps:

• Mix all ingredients, to combine well.
• Form into balls, packing ingredients together tightly.
• Hand-wash jars and jar lids and bands, then run them through dishwasher cycle to sterilize.
• Place meatballs in quart-sized canning jars that have been cleaned and sterilized. (Pack only to within 1" of top of jar.).
• Wipe rim of jar to remove grease or food bits.
• Place lid on jar. Screw on band.
• Place filled jars in pressure canner.
• Add water to canner, to about 2" deep.
• Place lid on canner and make sure lid is securely fastened.
• Open petcock.
• Turn on Medium-high heat.
• When steam is rapidly escaping through petcock, close petcock. Pressure will start to rise at this point.
• When pressure reaches 10 lb., start lowering heat, till the needle on the pressure gauge stabliizes at 10 lb.
• Start timing: 90 minutes for quarts; 70 minutes for pints.
• When timing is done, turn off heat, and leave the canner alone till pressure reaches zero.
• Open petcock to release any remaining steam.
• Remove lid.
• Remove jars, and set in a draft-free place to cool.
• When cool, remove bands, wipe down jars with a clean, damp-warm cloth.
• Label and place in pantry.
• TO USE: Remove lid, and Set jar in pan of hot water, to melt the grease, before removing meatballs, one at a time, with an iced-tea spoon; or place in microwave just long enough to melt the grease, then remove one at a time, using an iced tea spoon.
• NOTE: canned meatballs will always have a red center. They ARE cooked through, and you don't have to worry about the color. Now, they're ready to use in your favorite meatball recipe! ALSO, this recipe may make less or more than 7 quart jars full.