I am interested in canning ground beef. I need to clean out a old chest freezer with a bad lid and I have no room in my other freezer. Canning it seems like the perfect solution. Any tips, seasoning?Living the Simple Life said:
Corn Woman said:
moolie said:Super easy, but time consuming if you have a lot to canLiving the Simple Life said:
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.
Turns out about the same, I have boiled it before but we can bison so there is very little fat and all that water just makes it more messy. Just a quick brown in a large enameled cast iron pan, quick rinse with hot water to remove the little bit of fat we do get, and into the jarscheepo said:mollie..wondering..how the ground beef turns out like canned..when it is pre browned..
I have used the boil meathod shown in this video..http://www.youtube.com/watch?v=CrJpNEvaigU
and love the easy convenience...
thank you for posting cream corn...I got 6 dozen cobs yesterday, and that is what I will be doing today
