Canning ground beef is so easy to do and very convenient to keep on hand! I prefer to keep canned meat on hand rather then frozen for a few reasons. It is always ready to use, no waiting for frozen meat to thaw out. Yes, I know I could take it out of the freezer the day before but I always forget. Canned meat keeps longer then frozen, and it never gets freezer burned! Also more then once I’ve had someone unplug my freezer with disastrous results. However a long power outage would have the same results.
A few years ago, I changed the way I canned ground beef. Instead of pan frying it in small batches, then having to drain and rinse the fat off I started boiling it. I can place large amounts of ground beef in my stock pot, cover it with water and let it simmer until it’s cooked. This saves me time, I no longer have to cook in small batches. I can get it ready then go and attend to other jobs. I no longer have grease splatting around my stove. One of the best advantages is a nice large pot of soup stock! After boiling the ground beef, I strain the broth and set it in the fridge to cool over night. The next day skim the fat off the top. You can now season the broth however you like.
- Ground Beef
- Place meat in a large pot, cover with water and bring to a boil. Simmer until cooked through.
- Drain off stock, reserving to use latter for soups.
- Spoon meat into jars and leave 1 inch of head space. Cover with boiling water or beef stock.
- Wipe rims and add lids. Tighten rings finger tight.
- Place into canner.
- Pressure can for 90 minutes.
- After canner depressurizes set on a towel to cool, let sit for 24 hour so the seal can harden.
- Take jar rings off, wipe the jars clean. Label and store in a cool dry place.