Canning ground beef is a great way to preserve meat for future use. Having jars of canned ground beef on hand makes whipping up meals like tacos, chili, pasta sauce, and casseroles quick and easy. With a few simple steps, you can turn fresh ground beef into shelf-stable canned meat that will last for years in your pantry. This comprehensive guide covers everything you need to know to safely can ground beef at home.
Choosing the Right Ground Beef
When selecting ground beef to can, opt for the freshest meat possible with no preservatives Ground chuck tends to work well since it has good fat content, which helps the canned meat retain moisture and flavor Lean ground beef like sirloin can become dry after canning. For best results, choose fresh, high-quality ground beef with 15-20% fat.
How Much Ground Beef to Can
- For pint jars, use approximately 3/4 pound of ground beef per jar
- For quart jars, use approximately 1 1/2 pounds of ground beef per jar
Canning in smaller jars allows you to open only what you need for a meal. Take into consideration your family’s typical ground beef usage when deciding on jar sizes.
Browning the Ground Beef
Browning ground beef before canning enhances flavor and aids in preservation. Here are two easy methods:
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Stovetop: Cook ground beef in a skillet over medium-high heat, breaking it up with a spoon as it browns. Cook until no longer pink. Drain excess fat.
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Oven: Spread beef in a single layer on a rimmed baking sheet. Bake at 400°F for 15-20 minutes, stirring occasionally, until browned. Drain fat.
Browning ensures the meat retains texture and doesn’t clump during canning. Be careful not to overcook or the beef will be tough.
Preparing the Jars and Lids
Wash jars, lids and bands in hot, soapy water. Rinse well. Place jars in a large pot of water, bring to a simmer, and sterilize for 10 minutes. Keep jars hot until ready to fill. Heat new lids and bands in a small pan of hot water to soften sealant.
Selecting a Canning Liquid
The ground beef must be covered in liquid during canning. Good options include:
- Water
- Stock or broth
- Tomato juice
- Plain or seasoned tomato sauce
Avoid thickeners like cornstarch or flour in the liquid as they can interfere with heat penetration,
Filling the Jars
Ladle hot browning liquid or water into the bottom of each sterilized jar, about 1 inch deep. Gently pack hot browned ground beef into jars, pressing down to remove any air pockets. Leave 1-inch headspace. Add more hot liquid to cover meat, leaving 1 inch of headspace.
Removing Air Bubbles
Slide a chopstick or plastic knife down the inside of each jar to release trapped air bubbles. Add more liquid if needed to maintain 1-inch headspace.
Wiping Jar Rims
Wipe jar rims with a clean, damp cloth to remove any food residue or fat that could interfere with the jar sealing properly.
Applying Lids and Bands
Center lids on jars and screw bands on fingertip tight. Do not overtighten.
Pressure Canning
Pressure canning is necessary to achieve the high heat needed to kill any bacteria in low-acid foods like meat. Follow these steps:
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Place rack and 2 inches of water in the pressure canner. Place sealed jars on rack using a jar lifter.
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Lock the lid in place. Vent steam for 10 minutes by opening the vent.
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Close the vent and raise the heat to achieve the required pressure:
- Dial gauge canner: 11 PSI
- Weighted gauge: 10 lbs pressure
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Start timing when pressure is reached. Process pint jars for 75 minutes, quart jars for 90 minutes.
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When time is up, turn off heat and allow canner to depressurize naturally.
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Carefully open canner once gauge reads zero. Remove jars with lifter and allow to cool untouched for 12-24 hours.
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Check seals, then store properly. Any unsealed jars should be refrigerated and used quickly.
Ensuring Proper Seal
After cooling for 12-24 hours, press on the center of each lid. It should not flex up and down at all. Remove screw bands. Try to lift the jar by the lid. The lid should hold fast and not move. If any jars did not properly seal, refrigerate and use within a few days.
Storing Canned Ground Beef
Wipe down sealed jars and label with contents and date. Store in a cool, dark place for up to 2 years. For best quality, use within 1 year. Avoid temperature extremes. Do not allow jars to freeze. Use a permanent marker to write the canning date on the lids once opened. Store opened jars in the refrigerator and use within 4-5 days.
Serving Suggestions
- Tacos, burritos, nachos
- Spaghetti, lasagna, pizza
- Chili, sloppy joes
- Casseroles
- Meat sauce for pasta
- Burgers, meatloaf
Canned ground beef is a handy staple that makes assembling quick weeknight dinners a breeze. Following proper canning technique ensures your homemade canned meat remains delicious and safe to eat for years to come.
Can You Water Bath Can Ground Beef?
No, you cannot water bath can ground beef. Since meat is a low-acid food, it means there’s not enough acid to make an inhospitable home for bacteria, including botulism bacteria. So instead of treating the bacteria with acid, for something that’s low acid like meat, you treat it with heat.
You have to get up to 240-250°F in order to reliably kill off all the bacteria inside a low-acid jar. The only way to do that in a home setting is to use a pressure canner.
There are those people who will tell you that you can water bath can anything as long as you do it long enough. There is some science behind that, but these methods aren’t tested to know the exact amount of time to safely kill off all bacteria. So this is not something I would ever recommend.
Also, never consider canning anything low acid if the directions call for canning in a multi-cooker (like an Instant Pot), canning in an oven, or using any method aside from an actual pressure canner.
What if there’s ground beef above the canning liquid?
This is also completely safe and normal. Sometimes during the canning process, you’ll have some siphoning of liquid. If there is any meat above the liquid in the jar, it may get slightly discolored, but it’s still perfectly safe to eat.
CANNING Ground Beef for BEGINNERS
FAQ
Can raw ground beef be canned?
About two pounds of raw ground beef (or other meat) fits into one quart-sized Mason jar once cooked.Feb 25, 2023
How to can meat for beginners?
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3. Pre-cook Meat (Optional):For some types of meat, like ground beef, you may want to precook it before packing.
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YouTubehttps://www.youtube.comPressure Canning 101: A Beginner’s Guide (Back to Basics) – YouTubeMar 6, 2022 — Comments965. I have found browning the ground beef, in a skillet, on the stove, gives a better consistency after canning. When I cooked it in the roa…
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4. Fill Jars:Pack the meat into hot, clean jars, leaving 1-inch headspace at the top. Add optional salt and seasonings.
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Clemson Universityhttps://www.clemson.eduCanning Meats & Poultry – Clemson UniversityPack hot meat loosely into hot jars leaving 1-inch headspace. Fill jars with boiling broth, meat drippings, water, or tomato juice (especially for wild game) to…
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5. Fill with Liquid:Fill the jars with boiling liquid like broth, water, or tomato juice (for wild game) to 1-inch from the top.
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6. Remove Bubbles:Remove air bubbles by running a plastic knife or spatula along the inside of the jars.
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7. Seal Jars:Wipe the jar rims with a clean cloth dampened with vinegar to ensure a good seal, then add the lids and rings.
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8. Process in Pressure Canner:Place the jars in the pressure canner and process them for the appropriate time at the correct pressure based on your elevation and the type of meat.
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Clemson Universityhttps://www.clemson.eduCanning Meats & Poultry – Clemson UniversityPack hot meat loosely into hot jars leaving 1-inch headspace. Fill jars with boiling broth, meat drippings, water, or tomato juice (especially for wild game) to…
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Is dry canning ground beef safe?
You can safely can ground beef and store it at room temperature but – and this is really important – you have to do it in a pressure canner. This gets the beef hotter than boiling – hot enough to kill botulism spores – and the sealed jars means no other germs will get in.