People mention canning hamburger.....

Laurane

Laurane

Canadian Loonie
I assume you mean in jars, not cans, and do you put any seasonings in it when you cook it in a pressure cooker? Maybe just salt and pepper?

If you wanted soup from it, or curried on rice, or chili, you would add your spicy seasonings when mixing it into a dish, but is it necessary to cook it with anything while canning? We like spicy.

We used to buy the canned beef chunks from the LDS Cannery and the stew, but they don't make it anymore - no more wetpack.

thanks.
 
diamonds

diamonds

Administrator
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I can hamburger... For each quart jar I add a half teaspoon of salt.. When I use it I drain all the liquid and add my spices as I am cooking... By using this method I am able to have a variety of different uses for the hamburger... I am not "locked" in on using it for a certain type of flavor..
 
Laurane

Laurane

Canadian Loonie
diamonds.....

is there something you don't like about the liquid poured into a soup? Is it too salty? I thought it would add to the beefy flavor.
 
diamonds

diamonds

Administrator
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Laurane said:
is there something you don't like about the liquid poured into a soup? Is it too salty? I thought it would add to the beefy flavor.
Click to expand...

It is too salty IMHO... Also I usually make sloppy joes, chili and use it in casseroles so the liquid is not required:shr:
 
R

Running Dog

Inactive
How many years does canned meat last? I am debating in getting a pressure canner, again. The last time I did it was in 1999.
 
M

momof23goats

Deceased
I brown my hamburger just a little bit, then I rinse to , because you know some is greasier than others, if it is really greasy then i rinse it. then I heat it again and put in jars, then fill jars, to with in an inchs of the top with hot water. Now you can add som beef soup stock to it, or sometimes, i add onions, green pepprers and tomatoes. or do it just plain.
I process it at 10 pounds pressure, for 90 minutes for quarts and 70 minutes for pints. the main thing, when your canning meat, is to have the top of the jar clean and dry for your lid and rings, make sure there is no grease on them.
som gals put foil around the top. and this works really well, to keep the top of the jars clean so it is clean and dry. when you put your lids and rings on.
 
teadrinker

teadrinker

Senior Member
About keeping the grease off the lid of the jar.....a little tip I read about this problem is to use a little vinegar on a rag when you wipe off the lid. The vinegar gets off any grease that might be on the lid of the jar much better then using just a wet rag.

teadrinker
 
D

dirtdigger

Inactive
Re canning:

Of course you all know about the Ball canning book which can be found at any WallMart.....along with all other canning supplies. It will walk you through every step of canning.

A pressure canner is one of the best preps that you can invest in. They are more expensive now than ever and the price will only go up, so I would highly recommend the investment.

Our ancestors did not worry about the shelf life.....they just ate it until it was gone. If it smells bad throw it out.

It is satisfying to have all that food at your fingertips. Tonight I am having home canned green beans and pickled beets from the garden
among other things. My favorite thing is homecanned vegetable soup and I have canned it with the beef in it. I cook the beef before adding it to the soup mixture.....then can it. But it is all in the book.

Coming up next will be strawberry/rubarb jam that Garnet Girl makes that is soooo good.

Happy canning!

Dirtdigger
 
fruit loop

fruit loop

Inactive
I just brown it, drain it thoroughly, and can it. It's great to be able to just open a can on a weary day, mix it with some Hamburger Helper, and have a quick meal
 
W

WalknTrot

Veteran Member
I can mine like momofgoats...brown it, spice it if you like with onion, pepper, whatever... but I add beef broth up to the head space instead of water. Tomato juice is good for some recipes, too. Even if I don't need the broth/sauce when I open the jar, I use it later for gravy or soup.

I'm careful about salt, and since I use beef broth, I don't add salt to the burger when browning.

What everybody says about fat is worth mentioning again. Pour off the fat when you brown...wash the meat if you like, (I usually don't) and be sure to wipe the rim before putting on the lid. Too much fat will cause the seal to fail.

Right now I'm doing "on sale" meatballs. They are coming out great. Two more loads to go!
 
C

chickenrancher

Veteran Member
I do mine by browning up about 10# grd chuck, in my 18qt Presto roaster, drain the grease, fill hot jars, 1/2tsp canning salt, add boiling water to cover meat. Then process 10# for 90m. It is a wonderful product to have on hand for quick meals, and I don't have to worry about freezer-burn, or if the freezer gets unplugged.

I season as I cook. Just bought an 80# box of grd chuck from Sam's, for $120. I like that it comes in tubes...about one is what my canner holds, so I can do a batch when I have time, instead of all at once.

cr
 
Laurane

Laurane

Canadian Loonie
Does it have to be done in a pressure cooker.....

will a canner work as well.......my friend doesn't have a pressure cooker and doesn't want to learn to use one......kind of scary, she said. I don't want to have to do all hers too.
 
S

summerthyme

Administrator
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Laurane... it HAS TO BE pressure canned. No other safe option.

And there is a difference between "pressure canners" and "pressure cookers"... make sure that anyone who is using a small pressure *cooker* reads the manual and it says it can be used for canning.

The difference is in the timing... the smaller pressure cooker kettles sometimes simply don't have enough volume to hold the temperature high and steady enough for safe canning.

Summerthyme
 
M

momof23goats

Deceased
Laurene said:
will a canner work as well.......my friend doesn't have a pressure cooker and doesn't want to learn to use one......kind of scary, she said. I don't want to have to do all hers too.
Click to expand...

you can not safely can meat with out a pressure canner. if you do it probably won't be safe. don't risk it, buy a pressure canner.
 
M

Mushroom

Opinionated Granny
you cannot can hamburger meat without a pressure canner, but you can dry it and vacuum seal it in canning jars. Rinse the meat like mom does so you get off the excess fat (it will get rancid first) then put it into the oven on trays with the oven on as low as you can get it. It should be dry overnight. I have some on the shelf that I did that way for 8 years and counting. It is still as good as the day I put it up. Dehydrating meats and low acid veggies is a good alternative for those who are a bit too timid to try a pressure canner. I like the versatility of being able to do my foods in different ways.

Mushroom
 
P

Publius

On TB every waking moment
Yes, a pressure canner for doing meat is a must. Also we make Spaghetti sauce with meat in it and one year I grew so many tomatoes we must have canned 100 Quarts of the stuff half with Chop meat in it and two years later it tasted great I think it got better with age. Note we do not use or add past! add that when we go to use it.
 
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