Canning Meats
Jan 8th, 2008 by Sylvia
Canning Ground Meat
by Sylvia Britton
Canning ground meat can be done in several ways. The meat can be left in it’s loose state and precooked before packing into the jars or it can be made into patties first. These instructions use the patty method because I have had very good results with it. These instructions may be used for any ground meat.
1. Add 1 tsp. salt to each pound of ground meat. Mix well.
2. Form meat into fairly thin, small patties that can be packed into jars with out breaking.
3. Put meat patties into cooking pan and precook in a 350 degree F oven til medium done. The red color should almost be gone from the inside of the patties.
4. Pack hot patties into clean, hot jars. Leave 1″ head space.
5. Skim fat from drippings and do not use in canning.
6. Cover meat patties with juices and add hot water if needed. Leave about 1″ headspace.
7. Work out air bubbles with knife. If necessary add more hot water. Again leave 1″ head space in jars.
8. Adjust hot lids and rings on jars.
9. Process at once in a pressure canner at 10 pounds pressure (240 degrees).
According to The Call Canning Book:
Pint jars 75 minutes
Quart Jars 90 minutes
