Salisbury Steak for Canning

      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 
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Yield:  9 wide mouth pints
(27 patties with 3 in each jar)

Directions:

• Combine ground beef, minced onion & spices together. 
• Spread/roll meat mixture out on a flat work surface, to approximately 1 inch thick.
• Using a wide mouth jar ring, cut out beef patties, and pat smooth.
• Arrange patties onto broiler trays, or use whatever cooking method you prefer, and cook patties until well done.
• Bring beef broth to boil. Place 3 meat patties and 1-2 onion slices into each prepared, clean wide-mouth pint jar.
• Top off each jar with beef broth to 1 inch headspace.
• Wipe jar rims with vinegar moistened towel, affix a new lid & band, place into pressure canner.
• Process Pints 75 minutes, for your canner type and altitude.

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