It ain't pretty, but I'm very proud of it! For our RS Enrichment this week, I'm demonstrating how to can ground beef. I canned some jars yesterday, so I'm ready to go! Here's my directions:
You'll need a little more than a pound of ground beef per pint jar, 2 pounds for a quart jar. Browning the meat right before canning will let out more air from the meat, so you can fit more in the jar. It also gives you a good idea as to how much liquid you're truly using. Too much fat seeping out of the beef can compromise the seal of the jar, so be mindful when using not-so-lean beef.
Wash your jars, rings, and lids in the dishwasher or in hot sudsy water. Since the temperature inside the pressure cooker gets very hot, there is no need to sterilize the jars. They have to be completely clean.
Divide the ground beef into batches that will fit into your frying pan. Your meat should be mostly cooked before you can it. Have another pot with water on the stove, set to boil.
Put the pressure canner on the stove and add 2 quarts (1 and 1/2 inches) to it. Turn the heat on to medium. Make sure the rack is placed on the bottom of the canner.
Once you have browned all the beef, add it to the jars, and put 1/2 tsp. salt on top. You can add onions, and other seasonings if you like.Some place a beef bullion cube on top of the meat. However, the seasonings won't hold all of their flavor because of the high cooking temperatures, so for stronger flavor add the seasoning when you are ready to open the jar and eat the meat.
Use the natural juices that the ground beef releases to add liquid to the jars. Divide the juices evenly among the jars. Take the boiling water from the saucepan and fill each jar to the 1-inch head mark. Do not add too much liquid.
Take a spoon handle or knife, and make sure all the extra air inside the jar is gone. Poke inside the jar to release the air bubbles. Ground beef holds air especially well. It collects around the meat particles, so make sure you get as many of these bubbles out as possible. If necessary, add more water to bring the liquid up to 1 inch from the top.
Wipe the tops of the jars clean with a wet paper towel, and put the lids on first, then the rings. Do not screw the lids on too tightly.
Put the jars in the canner, and make sure that none of them are touching each other.
Put the lid on the pressure canner, and once it is venting steam, let it vent for 10 minutes or so, longer if you live in a high elevation. Keep a close eye on the pressure canner.
After venting, put the weight on the vent, and bring the pressure up to 15 lbs.
Once your cooker is up to the required pressure, cut back on the heat so that it maintains the necessary poundage. You will have to closely monitor the pressure so that it stays stable.
Maintain the pressure for 75 minutes for pint jars, 90 minutes for quart jars. At the end of the cooking time, turn off the heat, and let the canner lose pressure naturally. Do not attempt to quick- release the pressure. This could crack the jars.
When the pressure is at 0, use the jar lifter to take the jars out, and when they are cool, wipe down with a clean towel. Store in a cool, dark place.
Wash your jars, rings, and lids in the dishwasher or in hot sudsy water. Since the temperature inside the pressure cooker gets very hot, there is no need to sterilize the jars. They have to be completely clean.
Divide the ground beef into batches that will fit into your frying pan. Your meat should be mostly cooked before you can it. Have another pot with water on the stove, set to boil.
Put the pressure canner on the stove and add 2 quarts (1 and 1/2 inches) to it. Turn the heat on to medium. Make sure the rack is placed on the bottom of the canner.
Once you have browned all the beef, add it to the jars, and put 1/2 tsp. salt on top. You can add onions, and other seasonings if you like.Some place a beef bullion cube on top of the meat. However, the seasonings won't hold all of their flavor because of the high cooking temperatures, so for stronger flavor add the seasoning when you are ready to open the jar and eat the meat.
Use the natural juices that the ground beef releases to add liquid to the jars. Divide the juices evenly among the jars. Take the boiling water from the saucepan and fill each jar to the 1-inch head mark. Do not add too much liquid.
Take a spoon handle or knife, and make sure all the extra air inside the jar is gone. Poke inside the jar to release the air bubbles. Ground beef holds air especially well. It collects around the meat particles, so make sure you get as many of these bubbles out as possible. If necessary, add more water to bring the liquid up to 1 inch from the top.
Wipe the tops of the jars clean with a wet paper towel, and put the lids on first, then the rings. Do not screw the lids on too tightly.
Put the jars in the canner, and make sure that none of them are touching each other.
Put the lid on the pressure canner, and once it is venting steam, let it vent for 10 minutes or so, longer if you live in a high elevation. Keep a close eye on the pressure canner.
After venting, put the weight on the vent, and bring the pressure up to 15 lbs.
Once your cooker is up to the required pressure, cut back on the heat so that it maintains the necessary poundage. You will have to closely monitor the pressure so that it stays stable.
Maintain the pressure for 75 minutes for pint jars, 90 minutes for quart jars. At the end of the cooking time, turn off the heat, and let the canner lose pressure naturally. Do not attempt to quick- release the pressure. This could crack the jars.
When the pressure is at 0, use the jar lifter to take the jars out, and when they are cool, wipe down with a clean towel. Store in a cool, dark place.
These directions are for 5600' elevation.
1 comment:
I am impressed, i had no idea you could can ground beef! Amazing
Post a Comment