Canning Hamburger (Ground Beef)
Canning ground beef or hamburger patties using a pressure canner is an ideal way to store ready-to-use meat without taking up valuable freezer space.
Servings: 9 (1-pint) jars or 7 (1-quart) jars
Ingredients
- Ground beef 3/4 pound/pint or 1 1/2 pounds/quart
- Canning liquid choose from water, broth, or tomato juice
- Salt and pepper optional
- Seasoning taco mix, beef bouillon, etc. (optional)
- Neutral oil or beef fat for browning
Instructions
- Prepare a pressure canner according to manufacturer's directions.
- In a large skillet, brown the ground beef in a small amount of oil or beef fat. Season with salt and pepper and/or seasoning as the beef cooks.*
- Pack ground beef into jars and cover with boiling liquid of your choice, leaving 1-inch headspace.
- Wipe down jars with a clean dish cloth and apply 2-piece canning lids until fingertip tight.
- Load in jars into prepared pressure canner.
- Allow the canner to reach the correct pressure (see notes below) and process pint jars for 75 minutes or quart jars for 90 minutes.
- When the timer goes off, remove the pressure canner from heat and let the pressure naturally release until it reaches 0 PSI.
- Transfer the still-hot jars to a clean surface using a jar lifter, leaving an inch of space between each jar, and let cool to room temperature (12 to 24 hours).
- Check the seal for each jar, remove the rings, and wipe down the outside of each jar with a clean cloth. Unsealed jars should be stored in the refrigerator and used immediately.
- Store sealed jars in a cool, dry place away from direct light for 12 to 18 months.
Notes
*For hamburger patties: Season raw ground beef with salt and pepper. Shape into equally-sized, tightly-formed patties. Brown on both sides in a small amount of oil or beef fat. Add to jar and cover with boiling liquid, leaving 1-inch headspace. Add two-piece lids and process in pressure canner for 75 minutes (pints) or 90 minutes (quarts).
Canning Pressure for ground beef and hamburger patties
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