The Process That Packages Ground Beef Can Be Modeled Chegg

Canning hamburger, as either ground beefiness crumbles or heat and serve hamburgers, is a unproblematic manner to preserve beefiness right in your pantry.

Canning ground beefiness is a great solution for the not-so-tragic trouble of having likewise much ground beef and not enough freezer space to store it all.

Since nosotros've started buying our beefiness past the side, which yields a lot of meat in terms of how much room it takes upward, I've been using the canning method for storage.

Canning beef isn't limited to ground meat, either, you tin also preserve chopped beef chunks and beef broth for long term storage.

Using a pressure canner (a water bath canner isn't suitable for depression acid foods similar meat in general) to preserve ground beef has actually go my favorite method of storing information technology. Unlike frozen beef, at that place'southward no need to worry most freezer Tetris or accidentally forgetting to defrost dinner with canned beef.

Canned ground beef is basically heat-and-serve, especially when you've included a couple of jars of pre-made hamburger patties, which only need to exist crisped upwardly and served with your pick of burger fixings (which for me, would include bread and butter pickles or pickled onions).

Canning Ground Beef

Canned ground beef can be used any way you'd ordinarily apply it: tacos, spaghetti sauce, chili, stir fried rice, casseroles, soups, Sloppy Joes, and stews (and annihilation else you can think of).

When you're trying to figure out amounts, I find that the best way to divvy up the raw hamburger is to weigh it out into iii/4 pound sections (for pint jars) or ane 1/2 pound sections (for quart jars) using a food calibration.

Preparing the meat for canning is easy: just chocolate-brown the basis, season with common salt and pepper (optional), and pack into jars leaving one-inch headspace at the top.

Because my family unit loves tacos so much, I'll typically pre-flavour some of the ground beefiness with taco seasoning, which makes mealtimes a snap on decorated nights.

I've as well heard of adding a small amount of beefiness bouillon to raise the flavor, simply I generally apply our own homemade beef broth instead.

If yous desire to common salt the ground beef earlier canning, 1 teaspoon per pint or two teaspoons per quart is the full general guideline. Yous tin e'er add more earlier serving, so I ever hold back when it comes to salting the meat before canning.

(Don't add salt if you're adding bullion cubes, they already take enough of salt.)

In that location are certain spices I'd caution against using, as the flavour intensifies over time (and not in a pleasant mode).

For example, sage and thyme can go quite bitter and even sour-tasting, and cumin tends to overwhelm the gustatory modality of the meat after pressure canning. Fresh herbs, as a dominion, shouldn't be added when canning, just dry herbs.

Always recollect, it'due south much easier to add together seasoning immediately before serving than it is to mask accidental over-seasoning during canning.

Unlike when canning chunks of beef, ground beefiness must be browned earlier filling the jars for two reasons: it renders some of the fat out of the beef, and it prevents the crumbled beef from clumping together into i big piece during the canning stage.

Brown it in a pocket-size amount of oil or beef fatty, and drain the crumbles before packing them into pint- or quart-size canning jars. Yous'll need to leave i-inch headspace between the surface of the beefiness and the underside of the lid.

Even though the browning procedure will return out some of the fat in the beef, there volition still be plenty more than in the jar once they've cooled downward after canning. This layer of fat is desirable, as it'due south perfect for crisping up the ground hamburger (or patties, come across below).

Since this is a hot pack, yous'll demand to add boiling liquid to cover the footing beefiness (leaving 1-inch headspace) before sealing the jars and loading them into the pressure canner.

The selection of liquid is upwardly to yous, and you can choose from humid water, beef stock, or tomato juice, depending on your preference.

In one case the jars are filled, apply 2-piece canning lids until fingertip tight and wipe down the jars with a clean dish towel.

Canning Hamburger Patties

Another option is to shape the ground beef into hamburger patties, in which case they should exist pre-seasoned with salt and pepper earlier being placed into the jar. These patties are groovy for busy nights and fast meals every bit they're essentially heat-and-serve straight from the jar.

Whenever I'm canning ground beefiness I like to reserve a canner batch for hamburger patties. Canned basis  beefiness is more versatile, but I can get dinner on the table in under 15 minutes if I have a couple of these jars hanging out in the pantry.

Dissimilar non-canned footing beef patties, which are sometimes made with binders such equally staff of life crumbs, eggs, or some other form of starch, the canned version tin merely be fabricated with ground beefiness, common salt, and pepper.

I weigh out the ground beef into 3/4 pound chunks, and then shape each segment into uniform 1/4 pound patties (giving me three patties per pint jar, or 6 patties per quart).

They don't have to be perfect, but when information technology comes to cooking and serving them, information technology makes things easier if they're nigh the same size.

Don't exist agape to form them fairly tightly, besides, equally this helps the patties hold their shape in the jar. Just like the beefiness crumbles, you lot'll want to brown the patties in a small corporeality of oil or beef fat earlier transferring them to jar (they don't have to be cooked through).

Just like the prepping ground beef for canning, there should be a i-inch headspace at the top jar. And once again, since this is a hot pack, you'll need to cover the hamburger patties with boiling liquid — either water, beef stock, or tomato juice.

When the jars are filled, apply your ii-piece canning lids until fingertip tight and wipe down the sides and tops of the jars.

At this point, the beef is ready to exist loaded into a force per unit area canner.

Pressure level Canning Ground Beef and Hamburgers

Meat is a low acid food it must to be canned using a pressure canner .

A hot water bath canner tin can't and won't reach a loftier enough temperature or sustain that high temperature for the time required to properly can the ground beef.

If yous're new to pressure canning, check out my in-depth beginner's guide to pressure level canning before you begin.

The two almost common brands of pressure canner are:

• All American Pressure Canners – Weighted judge pressure canners that are durable, easy to use, and concluding a lifetime.  No gaskets or seals to replace, and high capacity.  This is what I apply.
• Presto Pressure Canners – Not bad for beginners, these are cheap and like shooting fish in a barrel to notice.  They have a punch judge, which makes them a flake harder to use since y'all'll be constantly adjusting the stove to maintain proper pressure level.  They also take rubber gaskets that need to be replaced regularly.

Don't use an instant pot or other electronic force per unit area cooker.  While they work wonderfully for cooking, they don't reliably achieve safe temperatures for canning.

To get started, set up a pressure canner so that the water inside is barely simmering, about 180° F.

Load the jars into the pressure level canner, and shut the lid but don't start bringing it upwards to pressure level yet.  Allow the canner to vent steam for ten minutes, so apply the canning weight and bring the canner upward to force per unit area.

(Be certain to follow the directions for your model of pressure level canner if they differ at all.)

Process the jars for 75 minutes (pints) or 90 minutes (quarts).

Don't prepare the timer until the canner has come up to pressure — the processing fourth dimension only includes the time the canner is at the specified pressure.

Adjust the canning pressure level based on your distance and the type of canner you're using following the table below.

One time the timer has gone off, let the pressure release naturally (never effort to rapid release a pressure level canner!) until the PSI has reached 0.

Using a jar lifter, remove the jars from the canner and identify them on a make clean towel to cool (the contents of the jars will still be very hot, then be careful non to burn yourself).

Let the jars come to room temperature, anywhere from 12 to 24 hours, earlier wiping them make clean and checking the seals.

Remove the canning rings from the sealed jars and store them in a absurd, dry out place out of straight calorie-free for 12 to 18 months.

Cooking Canned Ground Beefiness & Hamburger Patties

When cooking canned ground beef crumbles, it actually just depends on how yous're going to use it.

For tacos and like things, I bleed the liquid and crisp the meat in the fat from within the jar.

When making chili, I'll pull off well-nigh of the fatty to reserve for another projection and then dump in the meat and canning liquid broth, which is rich in flavor.

Cooking canned hamburger patties might seem daunting, but it'south actually quite simple.

They don't look all that appetizing when you pop open the jar chapeau, simply they cook nicely.

Opening a jar of canned hamburger patties from the pantry.

Simply reheat and dark-brown them in a hot skillet with some of the rendered fatty from the jar.

I do find that canned hamburgers are on the wet side, so I recommend pressing on them with a spatula equally they're crisping upward to release some of the actress moisture.

If you have a grill, these patties turn out perfectly, as the moisture can drip away as they're cooking.

While you'll want to reserve the fat at the top of the jar for browning the patties, be sure to drain the liquid from the jar.  This tin can be used equally an extra rich beefiness broth, and yous can save it in the fridge for upwardly to a calendar week to use with a different recipe (soup, chili, etc).

At the stop of the day, I prefer the texture and sense of taste of canned ground beef over the formed hamburger patties, but it's neat to accept a few jars of canned hamburgers just in example.

Y'all can ever break the patties up into beef crumbles if you're in a pinch, and use them equally you would for any recipe calling for basis beef.

But like I said, canned hamburger patties are good to have around for last-minute meals on those nights when you lot're besides tired to get dinner set.

Meat Canning Recipes and Tutorials

Looking for more ways to preserve meat in a pressure level canner?

• Canning Beef
• Canning Turkey
• Canning Bone Broth

Canning basis beef or hamburger patties using a pressure level canner is an ideal manner to shop ready-to-use meat without taking upwardly valuable freezer space.

Ingredients

• Basis beef (3/4 pound/pint or ane 1/2 pounds/quart)
• Canning liquid (choose from water, broth, or tomato juice)
• Table salt and pepper (optional)
• Seasoning (taco mix, beef bouillon, etc.) (optional)
• Neutral oil or beef fat, for browning

Instructions

1. Fix a pressure canner co-ordinate to manufacturer's directions.
2. In a large skillet, chocolate-brown the ground beef in a small amount of oil or beef fat. Season with salt and pepper and/or seasoning every bit the beef cooks.*
3. Pack ground beef into jars and comprehend with boiling liquid of your choice, leaving 1-inch headspace.
4. Wipe down jars with a clean dish fabric and apply 2-slice canning lids until fingertip tight.
5. Load in jars into prepared pressure canner.
6. Allow the canner to achieve the right pressure (see notes below) and process pint jars for 75 minutes or quart jars for 90 minutes.
7. When the timer goes off, remove the pressure canner from oestrus and let the pressure naturally release until it reaches 0 PSI.
8. Transfer the yet-hot jars to a clean surface using a jar lifter, leaving an inch of space between each jar, and permit cool to room temperature (12 to 24 hours).
9. Check the seal for each jar, remove the rings, and wipe down the exterior of each jar with a clean cloth. Unsealed jars should be stored in the refrigerator and used immediately.
10. Store sealed jars in a cool, dry out place abroad from direct light for 12 to 18 months.

Notes

*For hamburger patties: Season raw ground beef with salt and pepper. Shape into equally-sized, tightly-formed patties. Brown on both sides in a small amount of oil or beef fat. Add together to jar and comprehend with boiling liquid, leaving 1-inch headspace. Add 2-piece lids and procedure in pressure canner for 75 minutes (pints) or 90 minutes (quarts).

PSI and canning times for ground beef and hamburger patties:

Weighted Gauge Canner:

• Nether 1,000 Feet Elevation Employ 10 lbs
• Over 1,000 Feet Elevation utilise 15 lbs

Dial Estimate Canner:

• 0 to 2,000 Anxiety Top Use xi lbs
• 2,001 to 4,000 Feet Use 12 lbs
• 4,001 to vi,000 Feet Utilize xiii lbs
• 6,001 to eight,000 Feet Employ 14 lbs

Force per unit area Canning Recipes

Keep that pressure canner hot with these canning recipes:

• Canning Sugariness Potatoes
• Canning Potatoes
• Canning Carrots
• Canning Pumpkin

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Source: https://practicalselfreliance.com/canning-hamburger-ground-beef/

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