Canning Ground Beef

        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.)