Adventures in good eating — recipes and food writing by Margaret “Meps” Schulte
Canning Ground Beef
I haven’t tried this yet, but Agnes on Honey Moon assures me it’s easy.
Sterilize glass canning jars and lids in boiling water. Pack each one full of raw ground beef, making sure there are no air bubbles, but allowing an inch of headspace at the top. Pressure cook for 90 minutes.
4 Responses to “Canning Ground Beef”
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November 16th, 2009 at 7:46 pm
Can I use a water bath for cooking raw ground beef? Or can I use a water bath for cooking cooked ground beef?
December 16th, 2009 at 1:33 pm
I’m afraid not — a water bath is not hot enough for meat. Meat has to be pressure-canned, whether it’s precooked or not.
January 10th, 2010 at 5:28 am
How exactly do you pressure cook it after you put the meat in? I am in Iraq and I am trying to get some meat over here to grill out!
January 10th, 2010 at 2:35 pm
Basically, you fill the jars with ground beef, put the lids on, and put them in a pressure cooker. Cover with boiling water, put the lid on, and bring up to pressure for 90 minutes.
I don’t think this will solve the problem of grill meat, though, Cory. Once it’s pressure-canned, it has a consistency like cooked ground beef, so you can’t form it into burgers. It would be useful for spaghetti sauce, sloppy joes, and things like that, but it wouldn’t stick together and make patties.
I have had luck with Nature’s Burger mix and Boca Burgers as a grilling substitute, but I admit, it’s just not the same as a big ol’ juicy hamburger.