Canning Meat
Photo 1: Regular cooked ground beef
Photo 2: Making Meatballs for the second try.
Photo 3: Left to Right: Chicken (raw packed), Ground Turkey Meatballs, Ground Beef Meatballs
I don’t use refrigeration or freezing for my food, so one of the biggest reasons I wanted a pressure canner was so I could put up meat for longer than a day or two.
A week or so ago I canned up some hamburger. Ground meat is the only type that has to be cooked before canning, so I fried it up in the skillet like I normally would and packed the jars, then processed pints for 75 minutes at 15 lbs. The end result tasted fine but the meat ended up being a very tiny fine grain consistency. I prefer hamburger to have different sized bits and chunks in it, so the fine ground was a little odd. It kind of reminded us of hash when it came out of the jar.
Today I’m canning ground beef, ground turkey and chicken breasts. I decided to try making meat balls with the ground meat to see if I’d end up with more chunks in the end.
And based on how things look, I think that did the trick 
One Comments