Tip: Pressure canning makes meat shelf stable and easy to store and transport, as long as you have room for glass jars. It’s really that easy to use- just open a jar and heat and eat or add to a recipe!
Brown ground beef over medium-high heat until browned but rare on the inside. Beef will continue cooking in the canner. Add desired seasonings now, I usually only add 1 teaspoon sea salt per pound. Drain off fat if desired, I leave mine in.
Add hot cooked beef to each jar, using a canning funnel, leaving 1 inch at the top. Add a little hot water if there are not enough juices from the beef- do not fill above the 1 inch. This is called headspace.
Use a clean towel dipped in vinegar to wipe the rim of each filled jar. Top with lids and screw on bands until firmly secured but not over tightened. As tight as you can get them without really forcing anything is just fine.
Place hot jars in hot canner and secure lid on canner. Turn heat to high.
Once depressurized, remove jars carefully and allow to cool 1 inch apart on a cooling rack or folded towel. Once cool check lids for seal. If they are sealed, your meat is now good for 1 year at room temperature! Remove rings before storing.
Pressure: Under 1,000 feet 10 lbs Over 1,000 feet 15 lbs
Time: Pint jars 75 minutes, quart jars 90 minutes. *If mixing pint and quart jars, process all for the longer time
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com