Yes, I break it up in a roaster and roast it instead of frying, stir it around to brown somewhat evenly. Put into the jars, usually pint for us, top with hot water and pressure can for proper meat times for jar size and altitude.do you top the browned ground beef with water prior to canning?
Not a problem. 75 minutes for pints 90 minutes for quarts and that's for basic sea level pressures (10 pounds at sea level up to 1500 feet).Thank you for asking that. I did a search and found this thread. I have canned for years but never just meat by itself. I've wondered how to can ground beef, among other things.
Thank you, what do you use your loose ground meat for recipe wise?Yes, I break it up in a roaster and roast it instead of frying, stir it around to brown somewhat evenly. Put into the jars, usually pint for us, top with hot water and pressure can for proper meat times for jar size and altitude.
To be clear, I cover the patties with the broth leaving about 1" headspace?Not a problem. 75 minutes for pints 90 minutes for quarts and that's for basic sea level pressures (10 pounds at sea level up to 1500 feet).
We'll be canning hamburger patties this evening, you par-cook them first and drain the fat, then hot pack, top with beef broth or water and beef bullion. You can get six per wide mouth quart, form the patty using the wide mouth ring.
I'm opening a jar of those canned hamburgers tonight cause if we like them he's going back for another chub of the ground chuck! Fareway has their annual meat sale in May but I don't think that's going to be happening this year.Thanks all for the info on beef here. Looking at doing ground beef soon
If you have false teeth, or no teeth at all this is a perfect dish for you! The meat was incredibly tender!!!Update on the canned hamburgers:
The canned hamburgers, we tried them last night in a pepper steak type dish with noodles and they were really good. The texture wasn't offensive at all. My only concern is remembering to drain the liquid from the jar first and then gently bring the patties out with a spoon as they fall apart and easily. If you're gentle with them they hold up well in the pot while cooking. These would be perfect for hamburger steak with onion gravy, swiss steak, Salisbury steak, and the pepper steak dish made last night. You could also make a brown gravy with the broth and serve with potatoes, rice, or noodles.
I waited until a few posted their ideas most sound good or workable.
Rice Roni quick and easy and they have a number of packages to pick from and one Beef flavored and there is the Spanish Rice mix that really good with home canned chicken.
Use one pint of canned meat to a package and add the meat after you add the water and seasoning pack and this allows the meat to heat up and absorb some of the seasoning flavor.
Now if all you have to work with is Quarts then it's best to have a large deep frypan or pot to do this.
Great ideas, I put my sliders onto a street taco tortilla, and add stuff as I go, yum!Today, I used an alternate way to canned hamburger. Yesterday, I canned hamburger patties using wide mouth jars. Sadly, I don't have too many of that kind of jar but lots of regular mouth, so what to do? Instead of regular patties, today I made sliders! Each quart held 10-12 sliders so that's a bunch.
Here's one way I plan to use them. For those who know about White Castle, this is a poor man's version. In a skillet (preferably cast iron) saute some onion. The amount is variable to taste. After the onions brown slightly, put the canned sliders (or if making fresh, use a fresh-made slider size patty) on top of the onions. If using fresh meat instead of canned, you can also add diced onion to the meat before making into patties. Cook until done.
Hamburger buns are too big for sliders so I like the Aldi Hawaiian dinner rolls instead of a hamburger roll. Small dinner rolls of any kind would also work. Cut them in half...or I cut them into fourths to reduce the carbs. Place the two pieces of roll on top of each slider and put a lid on to steam the rolls. This only takes a minute or two. Use caution to not get them too steamed unless you like soggy bread. Using a spatula, transfer a slider and the two rolls to the plate but before placing on a plate, remove the top bread slice and put on the plate to use as the bottom. Put the slider on that bottom piece of bread, add some mustard and a dill pickle slice or two, put "a lid on it," and you're in business!
I'll be curious to know how those turn out. You would definitely need a tiny bit of liquid in those. The hamburger meat usually has at least that much or more after it's drained. Draining it for me meant dipping it out of the skillet with a slotted spoon and giving it just a few seconds to drain. That left just the right amount of liquid in the meat. It does't have that very processed potted meat taste that hamburger covered in water has to my taste.Thanks, Wildwood, for the tips. An old Kerr canning book directed to dry can cooked meat with just 2-3 TBSP of liquid. I have recently used the dry process for some boneless pork chops. As you say, they "look different." I was hesitant but if you don't try, you'll never know. It may be great. The jury will be out until time to use them.
The use of these meats in different ways will certainly allow for some menu variation. As the saying goes, "If you're hungry enough, you'll eat anything!"