Canning Taco Meat

Canning taco meat is a delicious homemade convenience food, and after pressure canning, it’ll be waiting ready to heat and eat on your pantry shelf.

If you’re a fan of tacos (who isn’t?), you’ll love the idea of having taco meat prepped and ready to go, just waiting in your pantry for a quick and tasty meal. Pressure canning taco meat with ground beef is an easy way to store flavorful, seasoned meat that can be used for tacos, burritos, nachos, and so much more. 

You won’t have to worry about defrosting meat before dinner (or the freezer going out in a storm).  Storing ready to heat and eat taco meat on your pantry shelf ensures you have tender, juicy taco meat available on demand. Whether you’re a busy parent, meal prepper, or just love the convenience of homemade convenience foods, this recipe will quickly become a staple in your kitchen.

Why Pressure Can Taco Meat?

Pressure canning is a safe and effective way to preserve meat, and it works wonders for taco meat. Ground beef can be canned with a flavorful broth or juice, allowing the spices to infuse the meat during the canning process. 

By using beef broth or tomato juice as the canning liquid, you’ll end up with moist, tender taco meat that’s ready to heat and serve. Plus, the pressure canning method seals in the flavor, making sure your taco meat stays delicious for months.

For the best flavor, don’t drain the meat when serving.  Simply pour it into a saucepan and cook over high heat until most of the liquid evaporates, concentrating the flavor.

Ingredients for Canning Taco Meat

To make 4 pint jars, you’ll need the following:

• 3 lbs ground beef
• 3 to 4 tsp salt
• 2 Tbsp. Onion Powder or Minced Onion
• 1 Tbsp. Garlic Powder
• 1 Tbsp. Chili Powder
• 1 Tbsp. Cumin
• 1 tsp. Oregano (preferably Mexican oregano)
• 1 tsp. Red Pepper Flakes (optional, for heat)
• Beef broth or tomato juice (about 3 cups, for canning liquid)

This recipe uses ground beef for classic ground beef tacos, but you can use any ground meat you have on hand.  Ground chicken, turkey and pork work fine, as do wild game meats like venison and bear.

Generally, you want about 1 tsp of salt per pint when canning ground meat, but feel free to adjust to your tastes.  I tend to like a little less, and I usually go with around 3 tsp.

The seasonings are up to you, provided you use dried spices.  This mix is a classic taco seasoning spice mix, but you can use whatever spices your family likes.

This recipe uses the guidelines for canning ground meat put out by the NCHFP, and it’s just meat, seasonings and broth or tomato juice.  

If you want to add veggies like diced peppers, tomatoes or onions, you’ll need to follow the guidelines for canning hearty soups.  (I know, it’s not a “soup” but it is meat, veggies, and broth in a jar, so it cans the same.)

Personally, I like to cook the meat without breaking it up too much, and I brown it thoroughly in big chunks.  That helps the finished canned good have a nice texture once it finishes in the canner. 

Preparing Taco Meat for Canning

Start by browning the ground beef in a large skillet over medium heat. You can break up the beef as it cooks, making sure it’s crumbled and fully browned. 

Some people like to mix the seasoning directly into the meat while it’s cooking, but you can also mix the seasonings in after the meat is browned. Either method will result in a deliciously seasoned taco meat, so choose whatever works best for you!

Once the beef is fully browned and drained of excess fat, stir in the seasonings: salt, minced onion, chili powder, cumin, red pepper flakes, and oregano (if you haven’t already). Mix well to ensure that the spices are evenly distributed throughout the meat.

Next, it’s time to prepare the jars. Prepare 4 pint-sized canning jars and their lids.  (You can increase the batch size as I’ve shown below if you’d like, as the limit here is what you can fit in your canner.  I’ve written this as a small batch recipe, but feel free to make a big batch.) 

You’ll also need to prepare your canning liquid—either beef broth or tomato juice. For a richer, more savory flavor, beef broth is a great choice. However, tomato juice can lend a nice tangy kick to the meat, so feel free to choose based on your preference.

You’ll need about ¾ cup of canning liquid per jar, or about 3 cups total for this recipe.

Now it’s time to pack the jars. Spoon the seasoned ground beef into the jars, leaving about an inch of headspace at the top. You want the meat to be packed well, but don’t cram it in too tightly. 

After the meat is packed into the jars, pour your beef broth or tomato juice into each jar, ensuring that the meat is mostly covered. Make sure to leave that inch of headspace to allow for proper sealing during the canning process.

Canning Taco Meat

Once your jars are filled, use a clean, damp cloth to wipe the rims of the jars to remove any grease or residue that could interfere with the seal. Place the sterilized lids on the jars and screw on the bands until they’re just finger-tight.

Now it’s time to pressure can. Process the jars in a pressure canner at 10 pounds of pressure for 75 minutes (for pints) or 90 minutes for quarts. If you’re canning at an altitude of over 1,000 feet, be sure to adjust the pressure (see below). 

After the canning process is complete, turn off the heat and allow the pressure canner to cool down naturally. Once the pressure has come down to zero, carefully remove the jars from the canner and set them on a clean, towel-lined counter to cool. As the jars cool, you’ll hear the satisfying “pop” of the lids sealing. Let them cool completely before storing them in a cool, dark place.

Altitude Adjustments

The total time required does not change with elevation, but the pressure required does increase at higher elevations.

Weighted Gauge Canner:

• Under 1,000 Feet Elevation Use 10 lbs
• Over 1,000 Feet Elevation use 15 lbs

Dial Gauge Canner:

• 0 to 2,000 Feet Elevation Use 11 lbs
• 2,001 to 4,000 Feet Use 12 lbs
• 4,001 to 6,000 Feet Use 13 lbs
• 6,001 to 8,000 Feet Use 14 lbs

Tips & Variations

• Adjust the Spice Level: If you prefer milder taco meat, reduce the amount of red pepper flakes or skip them entirely. For more heat, feel free to add extra chili powder or even some cayenne powder to the mix.
• Broth or Juice? You can experiment with the canning liquid. Beef broth gives the meat a savory richness, while tomato juice adds a tangy twist. You can even mix both together for a balanced flavor profile.
• Add-ins: If you like, you can throw in some diced bell peppers or chopped tomatoes into the jars before sealing them. Just remember to adjust your headspace to ensure proper sealing.  If you’re adding veggies, be sure to follow the guidelines for canning hearty soups.

How to Use Your Canned Taco Meat

Once your taco meat is canned, you’ve got a convenient, ready-to-go meal for any occasion. Simply open a jar, heat the meat in a skillet or microwave, and use it for tacos, burritos, taco salads, nachos, or anything else that could use a bit of seasoned ground beef. You’ll love how tender and flavorful the meat is, with the spices fully infused during the canning process. For extra deliciousness, top with cheese, lettuce, salsa, or your favorite taco fixings.

Taco Meat Canning Recipes

There’s more than one way to put up taco meat!

• Chipotle Beef Taco Meat
• Chicken Taco Meat
• Taco Soup

Ground Beef Canning Recipes

There’s more than one way to put ground beef in a jar!  Try these ground beef canning recipes:

• Sloppy Joe Filling
• Canning Hamberger or Ground Beef