Canning Ground Beef or Venison

When I say I’m canning ground meat, people look at me like I’m crazy….why would I want to can it when it’s “just fine” in the freezer.

Here’s a couple of my reasons:

  1. To free up freezer space
  2. To increase the longevity of the meat. Canned meat lasts years longer than frozen meat
  3. A little work done up front saves a lot of time in the long run
  4. To prevent my meat from ruining in the event of a power outage

Keep in mind, 2 lbs per quart jar, 1 lb per pint.  When I can mine, I like to do at least a canner full, 6 or 7 quarts.  As I’m browning meat, I get a roasting pan ready and store the meat in the oven on warm until it’s all browned.

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When canning dry meat, I make sure all the jars are boiled thoroughly.

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Fill the jars leaving 1 inch head space.  The meat will draw up during processing.  We are canning this dry, so no liquid will be added.

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Pressure can for 90 mins on 10 lbs of pressure.

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Now you’ve just saved yourself a lot of time in thawing and cooking ground meat for tacos, spaghetti, ground steak (it’s a Surry County thing) along with many more possibilities.

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