Living the Simple Life said:
Moolie:
Would you tell me how you can your ground meat? We were the recipients of 50# of ground beef which I would like to can, I just seem to find a lot of conflicting information. I know that you can meat on a regular basis and wondered if you would give a quick rundown on the steps. I appreciate any information you can share. Thanks!
Super easy, but time consuming if you have a lot to can
I brown my ground meat in batches, then rinse it under HOT water to wash off all the fat, if I have a lot I just keep in warm in a large pan in the oven set to 200F while I'm browning the rest, then pack it into pint jars, fill with boiling water leaving 1" headspace, and process 75 minutes (for pints, quarts are 90 minutes) at whatever pressure is called for by your altitude--most common is 10 lbs, I need 12 lbs for my higher altitude.
If you want more flavour you can use bouillon or stock in place of the water, but we don't find any lack of taste just using boiling water.
When I cook with it, if I don't need the extra water in the recipe I'm making I pour the water out of the jar first and save it for home made soups--gives a nice beefy flavour to soups.
