Preparation Time: 20 minutes
Cooking Time: 30 minutes
Pressure Canning Time: 75 minutes
Total Time: Approximately 2 hours 15 minutes
Difficulty Level: Intermediate
Recipe Intensity: Moderate
Storage Life: Up to 1 year for best quality when stored properly
Ingredients
- 5 pounds ground beef, ground turkey, ground chicken, pork, or venison
- 1 teaspoon salt per pint jar (optional)
- Water, broth, or meat stock as needed
- 7 sterilized pint canning jars
- New canning lids and bands
Equipment Needed
- Pressure canner
- Jar lifter
- Canning funnel
- Bubble remover or non-metallic spatula
- Clean kitchen towels
- Large skillet
- Large spoon
Why Can Ground Meat?
Home-canned ground meat offers several advantages. It reduces freezer dependence, saves valuable freezer space, and provides ready-to-use protein for quick meals. Unlike frozen meat, canned meat can be stored in a cool pantry and remains shelf-stable for extended periods.
Pressure canning also creates tender meat that absorbs flavors well when added to recipes. Many home preservers appreciate the convenience of opening a jar and immediately adding the contents to soups, stews, or sauces without thawing.
Step-by-Step Instructions
Step 1: Prepare the Meat
Place the ground meat in a large skillet over medium heat. Cook until lightly browned, breaking it into small crumbles as it cooks.
Do not fully brown the meat until crispy. The goal is to remove most of the raw color while keeping the meat moist. Drain excess fat thoroughly to improve the quality and shelf life of the finished product.
Step 2: Prepare the Jars
Wash jars, lids, and bands with hot soapy water. Rinse thoroughly.
Keep jars warm until ready to fill. Warm jars help prevent thermal shock when hot food is added.
Step 3: Fill the Jars
Using a canning funnel, loosely pack the hot cooked meat into the warm jars.
Do not compress the meat tightly. Leave 1 inch of headspace at the top of each jar.
If desired, add 1 teaspoon of salt to each pint jar. Salt is optional and used primarily for flavor.
Pour hot water, broth, or stock into each jar while maintaining the 1-inch headspace.
Step 4: Remove Air Bubbles
Slide a bubble remover or non-metallic spatula around the inside edge of each jar.
This releases trapped air pockets that could affect processing results.
Add additional liquid if needed to maintain proper headspace.
Step 5: Clean Jar Rims
Wipe each jar rim with a clean damp cloth.
Any grease or food particles left on the rim may interfere with sealing.
Place lids on jars and screw bands on until fingertip tight.
Step 6: Load the Pressure Canner
Place the filled jars into the pressure canner according to the manufacturer’s instructions.
Add the recommended amount of water to the canner.
Secure the lid.
Step 7: Vent the Canner
Heat the canner until steam flows steadily from the vent.
Allow steam to vent continuously for 10 minutes.
After venting, place the pressure regulator or close the vent according to your canner’s instructions.
Step 8: Process the Jars
Process pint jars at:
- 10 pounds pressure for weighted-gauge canners
- 11 pounds pressure for dial-gauge canners
Process for 75 minutes.
For quart jars, process for 90 minutes.
Adjust pressure as necessary if you live at higher elevations.
Maintain consistent pressure throughout the entire processing time.
Step 9: Cool the Canner
When processing is complete, turn off the heat.
Allow the canner to cool naturally.
Do not force-cool the canner or remove the lid prematurely.
Once pressure returns to zero, wait an additional 10 minutes before opening the lid.
Step 10: Remove and Cool Jars
Carefully remove jars using a jar lifter.
Place them on a towel-lined countertop.
Allow jars to cool undisturbed for 12 to 24 hours.
Avoid tightening bands or testing seals during this period.
Step 11: Check Seals
After cooling, remove the screw bands and inspect each lid.
A properly sealed lid should remain firmly attached and not flex when pressed.
Any unsealed jars should be refrigerated and used within a few days.
Serving Suggestions
Home-canned ground meat is extremely versatile.
Use it in:
- Tacos
- Burritos
- Chili
- Spaghetti sauce
- Sloppy joes
- Shepherd’s pie
- Casseroles
- Beef and vegetable soup
- Stuffed peppers
- Rice bowls
Simply drain excess liquid if desired and add the meat directly to your recipe.
Storage Instructions
Store sealed jars in a cool, dark, dry location.
Ideal storage temperatures range between 50°F and 70°F (10°C to 21°C).
Avoid direct sunlight, excessive humidity, and temperature fluctuations.
For best flavor and quality, use within one year, although properly sealed jars may remain safe longer when stored correctly.
Always inspect jars before use. Discard any jars showing signs of spoilage, leaking, unusual odors, mold, or broken seals.
Tips for Success
- Use fresh, high-quality meat.
- Remove excess fat before canning.
- Keep jars hot until filling.
- Maintain proper headspace.
- Follow pressure canning times exactly.
- Never use a water bath canner for meat.
- Label jars with the canning date.
Frequently Asked Questions
Can I use raw ground meat?
Yes, some canners use a raw-pack method. However, lightly browning the meat first improves texture and removes excess fat.
Can I season the meat?
Simple seasonings are acceptable, but avoid thickening agents such as flour, cornstarch, or dairy products.
How long does canned ground meat last?
For best quality, consume within one year. Properly sealed jars stored correctly may remain safe longer.
Nutrition Information
Serving Size: 4 ounces (113 g)
Approximate values using lean ground beef:
- Calories: 220
- Protein: 22 g
- Total Fat: 15 g
- Saturated Fat: 6 g
- Cholesterol: 75 mg
- Sodium: 65 mg (without added salt)
- Potassium: 320 mg
- Carbohydrates: 0 g
- Fiber: 0 g
- Sugars: 0 g
- Iron: 2.5 mg