Having ground beef on hand that's already cooked is quite the thing! Not only does it free up fridge/freezer space, its peace of mind that you have ready made meals in minutes! I prefer to can mine in beef broth as I do believe that lends more flavor to the final product. You want to cook the beef really well and make sure to drain and blot off as much grease as you can before canning. Once canned there will still be a collection of grease at the top of the jar which you can remove with a spoon once you open the jar for consumption. Some people save that grease and use it for cooking/baking (I do not.) I follow the NCHFP Guidelines for Ground Beef - I will share their process below. A pound of ground beef = one pint canned. I had one pint of beef broth leftover so, canned that up too. Enjoy! Diane
Beef Ground Meat Ingredients: Ground Beef (one pound per pint needed) Beef Broth Salt Procedure: Choose fresh, chilled meat. Cook ground beef in a skillet. Remove excess fat. Fill jars with cooked beef to 1-inch headspace. Add boiling beef broth leaving 1-inch headspace. (debubble jars and adjust headspace.) Add 1 teaspoon of salt per pint to the jars, if desired. Process Pints in a Pressure Canner: Pints 75 minutes. Pressure Psi according to your altitude. (here is the ---> link to the NCHFP website for you to check your timing.)
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My Homemade Sloppy Joes
*for Pressure Canning Ingredients: 3 lbs ground beef 2 small onions, diced 3 small sweet bell peppers, diced 4 cloves dried minced garlic 2 cans (15 oz) tomato sauce 1 cup ketchup 1 1/2 cups beef broth 2 Tbs brown sugar 2 tsp chili powder 1 tsp dry mustard 1/2 tsp red pepper flake (optional) Worcestershire sauce, hot sauce, salt & pepper, to taste Yield: 6 Pints Directions:
Recipe & Photos by: Diane Baker for Canning and Cooking at Home Turkey & Gravy Meal in a Jar
Yield: 4 quarts Ingredients: divide between 4 quart jars: 4 Pounds diced boneless, raw turkey, cut into 2-inch chunks 2 cups chopped celery 2 cups chopped onion 3 cups peeled and diced potatoes 2 quarts turkey broth spices PER each quart jar: 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon poultry season, *my recipe below (omit sage when canning) 2 Tablespoons dry white wine, optional Directions: Divide the first four ingredients between 4 clean quart jars. I add potatoes up to the 1" headspace. Fill each jar with hot prepared broth (I used my homemade turkey broth but you can use chicken or vegetable broth. Fill that to 1" headspace and debubble jars, adding more broth if needed. Process in a Pressure Canner for your altitude and canner type. Quarts process for 1 1/2 hours (90 minutes.) When heating to eat add 2 Tablespoon flour to pan with liquid from the quart jar, stir to combine. Add in remaining ingredients from quart jar and simmer 10 minutes, stirring often. Recipe adapted from The All New Ball Book of Canning Photos by Canning and Cooking at Home **************************************** Homemade Poultry Season for Canning 1 Tablespoon Each: Rosemary Oregano Marjoram Thyme **** 1/2 teaspoon each: ginger black pepper **** Mix together and store in an airtight container. Use when needed. ***************************************** This recipe is a great use for an overload of garden cabbage. You can also use bagged coleslaw mix from the grocery store. This is an easy recipe and tastes great straight from the jar or drained and served with mayo added. Enjoy! Diane
Coleslaw *for Canning Yield: 8 Pints Ingredients:
Directions: Combine vegetables in a large bowl, sprinkle salt over vegetables, cover and let sit an hour stirring once or twice as it sits. In a large stock pot, combine brine ingredients, bring to a boil and stir until sugar is dissolved. Once sugar is dissolved, set brine aside to let cool. Drain vegetables of any water and pack vegetables into sterile pint jars, leaving 3/4-inch headspace. Add pickling brine, to 1/2-inch headspace. Add pickle crisp to each pint jar. Process in either a boiling water-bath canner or steam canner for 20 minutes, adjusting time for your altitude. Waiting 2-4 weeks before tasting let's the flavors develop. Refrigerate after opening. Serving Suggestions: 1) You can eat the coleslaw directly from the jar as is. 2) Drain and rinse the coleslaw and serve. 3) Drain and rinse the coleslaw and mix in mayonnaise and serve. Spicy Options: 1) Add red pepper flakes to each jar for some extra spice 2) Replace the red bell pepper with a large poblano, large anaheim or 3 jalapeno peppers. Would you like to can up something new? An item that can be quickly made into a meal in minutes! This recipe is brought to you by JD Provence. He followed the NCHFP Guidelines to ensure safety pertaining to this recipe. Remember that you cannot add any "binders" to your patties when canning (such as bread or eggs.) I can't wait to can some of these up and have on hand for busy nights where dinner needs done - fast!
Enjoy! Diane Salisbury Steak Ingredients: 5 pounds lean ground beef 4 medium onions, 2 minced, 2 sliced 1 Tablespoon garlic powder 1 Tablespoon sea salt 2 quarts beef broth 9 Wide Mouth Canning Jars Yield: 9 wide mouth pints (27 patties with 3 in each jar) Directions:
NOTE: To prepare for meal, make a roux or use cornstarch to thicken juice from jar, creating a "gravy". Add salt and pepper to taste. Recipe & Photos Shared by: JD Provence for Canning and Cooking at Home NCHFP Link for Canning Timing and Recipe Safety |