Canning ground beef is a fantastic way to preserve this versatile and protein-packed ingredient for long-term storage. Whether you want to stock up for busy weeknights, camping trips, or emergency preparedness, home-canned ground beef is convenient and easy to use in countless recipes. If you’ve ever wondered, how do you can ground beef?-this article breaks down the process into simple, clear steps with helpful tips to keep your beef safe and delicious.
Why Can Ground Beef?
Ground beef is a kitchen staple used in everything from tacos and spaghetti Bolognese to chili and casseroles. Canning it allows you to:
– Preserve large amounts of beef without freezer space
– Have ready-to-use cooked beef on hand anytime
– Save money by buying in bulk and canning yourself
– Avoid freezer burn or spoilage
Canned ground beef can be stored safely for up to a year or more when done correctly.
What You Need to Can Ground Beef
Before diving in, gather these essentials:
– Fresh ground beef (preferably lean or medium fat)
– Pressure canner (necessary for safe meat canning)
– Pint or quart canning jars with lids and bands
– Large pot for browning beef
– Spatula or wooden spoon
– Salt and seasonings (optional)
Note: Never use a water bath canner for meats. Ground beef must be pressure canned to reach the high temperatures needed to kill harmful bacteria.
Step-by-Step Guide: How Do You Can Ground Beef
1. Prepare the Ground Beef
Start by browning your ground beef in a large skillet over medium-high heat. Use a spatula to break the meat into chunks and cook until it’s fully browned and no longer pink, about 7 to 10 minutes. Drain off excess fat to reduce grease in the jars. Adding a little salt during cooking can enhance flavor but is optional.
2. Pack the Jars
There are two common methods to pack ground beef into jars:
– Raw pack: Place raw, unbrowned ground beef directly into jars.
– Hot pack: Pack the browned, cooked ground beef into jars.
Hot packing is preferred because it reduces fat and helps remove air pockets, improving safety and shelf life.
Fill the jars loosely, leaving about 1 inch of headspace at the top. Add 1 teaspoon of salt per pint or 2 teaspoons per quart if desired.
3. Add Liquid (Optional)
Some prefer to add hot beef broth, water, or tomato juice to the jars to cover the meat. This helps keep the beef moist and improves heat penetration during canning. Leave 1 inch of headspace.
4. Seal the Jars
Wipe the jar rims clean to ensure a good seal. Place the lids on top and screw on the bands until fingertip tight.
5. Pressure Can the Beef
Place the jars in your pressure canner with a few inches of water (follow your canner’s instructions). Seal the lid and vent steam for 10 minutes before pressurizing.
Process the jars at 10 pounds pressure (adjusted for altitude) for:
– 75 minutes for pints
– 90 minutes for quarts
This high heat kills bacteria and ensures safe preservation.
6. Cool and Store
Once the processing time is up, turn off the heat and let the canner depressurize naturally. Carefully remove the jars and place them on a towel or rack to cool for 12 to 24 hours. Check seals-lids should not flex when pressed.
Label your jars with the date and store them in a cool, dark place.
Tips for Best Results
– Use freshly ground beef or grind your own from quality cuts.
– Chill meat and equipment before grinding to keep beef firm and easier to handle.
– Brown beef in batches if needed to avoid overcrowding the pan.
– Use a pressure canner designed for low-acid foods; water bath canners are not safe for meat.
– Always follow USDA or trusted canning guidelines for times and pressures.
– If you want finely textured ground beef like restaurants, try browning then simmering it in water before canning.
Using Your Canned Ground Beef
When ready to use, simply open a jar and heat the beef. It’s perfect for quick meals like:
– Tacos and burritos
– Chili and soups
– Pasta sauces and casseroles
– Sloppy joes and sandwiches
Because it’s already cooked, canned ground beef saves time in the kitchen and adds convenience to your meal prep.
Canning ground beef might seem intimidating at first, but with the right tools and steps, it’s an easy way to enjoy beef anytime without worrying about spoilage. Once you try it, you’ll love having this versatile protein ready to go in your pantry!