How To Can Ground Beef

Make sure to like Practical Homesteading Ideas on Facebook, Shop at Amazon to help support my site and explore our PINTEREST BOARDS  for innovative ways you can become self-sufficient

How To Can Ground Beef: A Step-by-Step Guide for Beginners

Preserving food has been a cornerstone of self-sufficient living for generations, and canning ground beef is one of the most practical skills you can add to your homesteading repertoire. Whether you’re looking to save freezer space, stock your pantry with quick meal options, or prepare for emergencies, canning ground beef is a convenient, shelf-stable solution that ensures you always have protein on hand. Let’s dive into the why, how, and everything in between for canning ground beef successfully at home.

Why Can Ground Beef?

Canning ground beef offers several advantages:

1. Convenience: A jar of pre-cooked, seasoned ground beef can save precious time when whipping up spaghetti, tacos, casseroles, or soups.
2. Shelf Stability: Unlike frozen meat, canned ground beef doesn’t rely on electricity, making it an excellent option for off-grid living or emergency preparedness.
3. Cost Efficiency: Buying ground beef in bulk when it’s on sale and canning it allows you to stretch your grocery budget.
4. Minimizing Waste: If you’ve ever found ground beef hidden in the back of your freezer past its prime, you’ll appreciate how canning extends its usability.

What You Need Before You Begin

Equipment:

• Pressure Canner: Essential for safely canning low-acid foods like meat.
• Glass Mason Jars: Pint or quart-sized, depending on your needs.
• Canning Lids and Bands: Ensure they’re new to guarantee a proper seal.
• Jar Lifter: For safe handling of hot jars.
• Large Skillet or Dutch Oven: To brown the ground beef.
• Funnel and Ladle: For filling jars with ease.
• Debubbler Tool or Spatula: To remove air bubbles.
• Clean Towels: For wiping jar rims and handling jars.

Ingredients:

• Ground beef (lean is preferable to reduce grease content)
• Salt (optional, for flavor preservation)
• Beef broth or water (for packing liquid)

Step-by-Step Instructions

Step 1: Prepare Your Workspace

Begin by sanitizing your jars, lids, and bands. Wash them with hot soapy water, rinse well, and place the jars in your pressure canner with a few inches of water to keep them warm. Keeping everything clean reduces the risk of contamination.

Step 2: Brown the Ground Beef

Brown the ground beef in a large skillet over medium heat, breaking it into small crumbles. Cook it just until there’s no pink left. Avoid over-browning as it may affect the texture after canning.

Step 3: Drain Excess Grease

Once browned, drain the meat thoroughly to remove as much grease as possible. Excess grease can lead to sealing issues or affect the shelf life of the canned meat.

Step 4: Fill the Jars

Using a funnel, fill each jar with the cooked ground beef, leaving 1-inch headspace at the top. Add a pinch of salt (if desired) and fill the jars with hot beef broth or water, ensuring the meat is fully covered but maintaining the headspace.

Step 5: Remove Air Bubbles

Run a debubbler tool or non-metallic spatula around the inside of the jar to release any trapped air bubbles. This ensures proper sealing and prevents spoilage.

Step 6: Wipe and Seal

Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on top, then screw on the bands until they’re fingertip-tight (not overly tight).

Step 7: Process in the Pressure Canner

Place the jars in your pressure canner, following the manufacturer’s instructions. Process pints at 75 minutes and quarts at 90 minutes, maintaining the correct pressure for your altitude (typically 10-15 PSI).

Step 8: Cool and Store

After processing, let the canner cool completely before removing the jars. Check the seals by pressing the lid center; it should not flex. Store sealed jars in a cool, dark place for up to 1-2 years.

Tips for Success

1. Use Lean Beef: High-fat content can lead to excess grease, affecting the quality of your canned product.
2. Hot Packing is Key: Always fill jars with hot meat and liquid to maintain safe temperatures during processing.
3. Adjust for Altitude: Higher altitudes require longer processing times or higher pressure.
4. Label Your Jars: Note the date of canning for easy rotation of stock.

Common Questions About Canning Ground Beef

1. Do I really need a pressure canner?

Yes. Ground beef is a low-acid food and must be pressure canned to destroy harmful bacteria like botulism. A water bath canner is not safe for this purpose.

2. Can I season the beef before canning?

Absolutely! Adding spices or onions during browning is fine, but avoid using thickeners like flour or cornstarch.

3. Why did my jars not seal?

This could be due to grease on the rims, over-tightened bands, or damaged lids. Always inspect your equipment before starting.

4. What should I do with jars that didn’t seal?

Refrigerate and use unsealed jars within a week or reprocess them with new lids within 24 hours.

5. Can I raw-pack ground beef?

While raw-packing is an option, pre-cooking the beef helps reduce fat and improve the overall texture.

Final Thoughts

Canning ground beef is a fantastic way to simplify your cooking routine and bolster your pantry’s versatility. Once you’ve mastered the process, you’ll wonder how you ever managed without jars of ready-to-use, perfectly preserved ground beef. So grab your pressure canner, roll up your sleeves, and get started on this satisfying project. Your future meals will thank you!

Pin for Later