Cheap Meat Storage: Canning Ground Beef




The main reason we got a pressure canner was to put up meat. Yesterday we did our first batch of meat. It was an 80% grind of ground beef.

Using a large stainless steel pot, we browned the ground beef and then strained the grease off with a collander. Some people rinse the beef with water to get as much fat off as possible, but we decided to keep some of the fat flavor in.

After draining the beef, it is ladled into the warmed and cleaned quart jars and then filled with beef broth, leaving about an 1.5″ to 2″ of headspace. That was probably too much but we were trying to avoid having grease bubble up and get between the lid and rim which would prevent a seal. If we were using a leaner cut I’d do the recommended one inch of headspace.

We then “cooked” it for 90 minutes at 10lbs.

There was enough fat left on the meat (see the picture) that using beef broth was probably overkill and added even more fat. Next batch we will just use plain water or maybe a tomato sauce and use it for spaghetti sauce. Note, the fat in the picture isn’t really as thick as it appears. The jar curves at that point and its sticking to the side and beef is actually up in the middle beyond the top of the fat.



Comment from Red Icculus @ 2010.02.21 - 13:17

I just read an article about how more fatty cuts are more economical if you rinse off the fat because they dont’ spend the extra cost cutting off the fatty parts. The beef broth flavor or lard, the equivalent fat content, can be added back in to give extra preservation time to your pressure canned meat.

The other burger preservation I have heard of is “burger rocks”. They are essentially dehydrated, and the re-hydratable parts are spooned off from the “sandy” parts. If vacuum-sealed and frozen, this method will store almost indefinitely.

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