Pressure Canning Ground Beef Recipes
PRESSURE CANNING GROUND BEEF
How to home pressure can ground beef
Provided by Healthy Canning
Categories Main Course
Time 2h30m
Number Of Ingredients 3
Steps:
- Spray a skillet with cooking spray or heat a small amount of fat or oil in it.
- Brown the ground meat in the skillet in batches; transfer the browned meat to a covered bowl or pot to keep hot.
- Pack meat loosely into heated half-litre (1 US pint) OR 1 litre (1 US quart) jars.
- Leave 3 cm (1 inch) headspace.
- [Optional]: add 1/2 teaspoon pickling salt to half-litre (1 US pint) jars; 1 teaspoon of pickling salt to 1 litre (1 US quart) jars.
- Top jars up with a boiling liquid (water from a kettle, meat, 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.
Nutrition Facts : ServingSize 100 g, Calories 143 kcal, Protein 26.2 g, Fat 3.5 g, SaturatedFat 1.2 g, Cholesterol 73 mg, Sodium 57 mg
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