Home-Canned Ground Beef in Jars

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This is a traditional pressure-canned ground beef recipe, just like what you see in the photo. It’s perfect for quick meals, saves freezer space, and keeps for months to years when done correctly.

Introduction

Home-canned ground beef is a time-honored method used by home cooks and homesteaders to preserve meat safely. Once canned, it’s ready to use in tacos, spaghetti, soups, casseroles, and stews—no thawing required. The key is pressure canning, which is the only safe way to preserve meat at home.

Ingredients (For 7–8 Quart Jars)

  • 10–11 pounds ground beef (80/20 or leaner recommended)
  • 1–2 tablespoons salt (optional, for flavor only)
  • 1 tablespoon black pepper (optional)
  • 1 tablespoon onion powder or minced onion (optional)
  • 1 tablespoon garlic powder (optional)
  • Water or beef broth (hot)

Do NOT add flour, starch, or thickeners.

Equipment Needed

  • Pressure canner (required – NOT a water bath)
  • Quart or pint mason jars
  • New lids and bands
  • Jar lifter
  • Funnel
  • Clean cloth
  • Large skillet or pot

Preparation

  1. Wash jars, lids, and bands in hot soapy water.
  2. Keep jars hot until ready to fill.
  3. Heat pressure canner with 2–3 inches of water (follow your canner’s manual).

Method 1: Hot Pack (Recommended)

Step 1: Brown the Meat

  • Brown ground beef in a large skillet over medium heat.
  • Break it up finely.
  • Cook until no pink remains.
  • Drain excess fat thoroughly.

Step 2: Season (Optional)

  • Stir in salt and seasonings if using.

Step 3: Fill Jars

  • Pack hot meat into hot jars.
  • Leave 1 inch headspace.
  • Add hot water or beef broth to cover meat.
  • Remove air bubbles.
  • Wipe rims clean.

Step 4: Seal Jars

  • Place lids on jars.
  • Screw bands on fingertip tight.

Method 2: Raw Pack (Not Preferred but Allowed)

  • Pack raw ground beef tightly into jars.
  • Leave 1 inch headspace.
  • Do NOT add liquid.
  • Meat will create its own juices during processing.

Pressure Canning Instructions

Processing Time

  • Pint jars: 75 minutes
  • Quart jars: 90 minutes

Pressure

  • Dial-gauge canner:
  • 11 lbs (0–2,000 ft)
  • Increase pressure for higher altitudes
  • Weighted-gauge canner:
  • 10 lbs (0–1,000 ft)
  • 15 lbs above 1,000 ft

Follow your canner’s altitude chart.

Cooling & Storage

  1. Turn off heat and let pressure return to zero naturally.
  2. Remove jars and place on a towel.
  3. Do not disturb for 12–24 hours.
  4. Check seals (lid should not flex).
  5. Label with date and store in a cool, dark place.

Shelf Life:

  • Best quality: 12–18 months
  • Often safe longer if seal remains intact

How to Use Canned Ground Beef

  • Tacos & burritos
  • Spaghetti sauce
  • Chili
  • Shepherd’s pie
  • Stuffed peppers
  • Soups & stews
  • Rice dishes

Just heat and serve—no cooking needed!

Nutrition (Approximate per ½ cup)

  • Calories: 170–220
  • Protein: 20–22 g
  • Fat: 10–14 g
  • Carbohydrates: 0 g
  • Iron & B vitamins: High

Important Safety Notes

  • Never water-bath can meat.
  • Never thicken before canning.
  • If jar smells off, looks cloudy, or lid is unsealed—discard immediately.
  • Always reheat canned meat thoroughly before eating.

Conclusion

Home-canned ground beef is one of the most practical and rewarding pantry staples you can make. With proper pressure canning, you’ll always have ready-to-use protein on hand—saving time, money, and freezer space.

If you want, I can also give:

  • Canned meatloaf in jars
  • Seasoned taco meat canning
  • Chicken or beef stew canning
  • Beginner pressure canning guide

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