canning hamburger meat
 

i thought this might come in handy, canning hamberger meat is easy and it lasts a long time. i have done sausage this way too. all you do is cook your meat, drain it good, spread it out on a cookie sheet and put it in the oven on its lowest setting for about 4 hours. sterilize your mason jars and pack them, boil in a water bath till they seal good (I usually do anything with meat in it about a hour) you can shorten with a presure cooker.if the power goes off you can preserve your meat like this instead of having to eat all up before it goes bad.

Re: canning hamburger meat
 

Follow the blue book, you can't go wrong.

Re: canning hamburger meat
 

I've never heard of canning it this way. How dry is it when put into the jars? I would think after 4 hours in the oven it would almost be dehydrated. How dry is it when it comes out?

Do you have a printed reference for this process? It sounds interesting.

sb

Re: canning hamburger meat
 

Why not just pressure can it? It's more then four times as fast and do dont have to worry about the food killing you when you eat it.

Re: canning hamburger meat
 

The blue book says you must pressure can all low acid foods. This would include meats.

Follow the blue book, don't deviate, these are tried, true and tested methods. They are constantly revised for safety. You should not even use an old blue book.

Re: canning hamburger meat
 

reference on blue book (for those of us who don't know)

Re: canning hamburger meat
 

http://www.freshpreserving.com/produ...eserving/2.php


Can be purchased through amazon and sometimes at Wally World or Ace Hardware.

This is the bible of home canning.

Better homes and gardens also has a good cookbook for home canning.

Re: canning hamburger meat
 

Bonus round!

Re: canning hamburger meat
 

We have always cooked the meat and then used the pressure canner. The meat has held up well and I have never lost a single jar.

Re: canning hamburger meat
 

It's the Botulism spores you have to watch out for. Boil canning does not kill them. They are floating around in the air harmlessly, but thrive in a wet, low oxygen atmosphere, and create a toxic substance that will kill you dead fast. Pressure can at 10 psi, all meats and other low acid foods, for at least 90 minutes.

Re: canning hamburger meat
 

I don't even water-bath green beans, much less any meats.

Pressure can it.

Re: canning hamburger meat
 

I think pressure-canned hamburger meat is the greatest. The oldest I have in the basement now is 2 years old and still fine. Since I usually add burger to spaghetti sauce or sloppy joes, I usually can the cooked hamburger along with any excess tomatoes or tomato sauce from the end of season. If you find a store offering sales on hamburger in 5 pound packages, buy several at the good price and put it away for next year.

It will never be cheaper than it is at today's cheap price. I haven't tried to can actual burger patties and doubt that would work well; but if you want pre-cooked hamburger to add to casseroles or sauces, you can't beat the canned burger you bought at the right price!

Next on my canning list? Chicken and ham. Chicken for soups, casseroles and cacciatore. Ham for salads, scalloped potatoes, use your imagination. Canned meat rocks!

I think, now that I've thought about it, that I'll also do pot roast meat, which is great with nearly everything including buttered noodles (with gravy); am I hungry or what?

Re: canning hamburger meat
 

Canned meat doesn't rock as well as fresh meat ... unless you can't get it fresh.

Re: canning hamburger meat
 

Well, in the survival prep forum, that is the whole point, isn't it? And, I am retired and want to buy at the right price points. So... if you want spaghettie sauce with meat or scalloped potatoes with ham, what difference does it make really, whether the meat is fresh?

Re: canning hamburger meat
 

I know people that can venison and think its great. I've never had it.

Re: canning hamburger meat
 

Yep, that is the point. I also can stuff (have never canned meat though) as part of my food prep readiness activities. I just learned to do it this year. It's fun. Still, my canned roasted pepper are not as good as fresh roasted peppers.

Re: canning hamburger meat
 

We've never canned hamburger alone, but do can it in spaghetti sauce, chili, and stew meat in beef stew. 10lbs/90 min for quarts. Water bath is NOT the recommended way to can any meat.

I prefer frozen for bulk hamburger or patties....when we get a beef processed, I will get some fresh and we work it up in canned products (as above), and should the power go down for some extended period, we would can out the freezers.

Re: canning hamburger meat
 

Speaking of canning beef, I canned some quarts of fresh ground beef last night. The water level in each jar dropped to almost 2 inches below the top of the jar and the meat is above the surface of the water in some of them. I guess I skimped on the broth a bit. Also a lot of fat boiled over into the canner. Are these still safe if the meat isn't totally submerged in the liquid?

Re: canning hamburger meat
 

when i can meat like this i dont put it in any kind of broth it comes out of the oven almost dehydrated, im not familiar with the blue book. my canning books came from my grandmother and the newest one was written in the 20's if something more modern says you should only pressure can meat that is what to go by. hamburger meat dried and canned like this makes great chilli and spagetti.

Re: canning hamburger meat
 

Dude, get yourself a new book. It'll be $8.95 well spent.
Attachment 55205


Ball Blue Book of Preserving (Paperback)

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List Price: $8.95
Price: $8.95 & eligible for FREE Super Saver Shipping on orders over $25. Details
Special Offers Available



In stock on November 19, 2008.
Order it now.
Ships from and sold by Amazon.com. Gift-wrap available.



� 16 used & new available from $6.99

Re: canning hamburger meat
 

i found a recipe very similar to mine check it out, its probably a little more modern that mine . i have done this for years without makin myself sick www.endtimesreport.com/hamburger_rocks.html

Re: canning hamburger meat
 

If the jars are properly sealed, the meat should still be safe. If you left one inch of head space and removed all the air bubbles, the only reason I can think of that a lot of fat wound up outside the jars in the canner is that you probably removed the weight before the interior pressure had completely returned to normal. I don't have a problem with that because, in addition to the weight, I also have a guage on my canner. Someone else will have to advise you for the proper procedure for determining when to remove the weight on a canner that does not have a guage. But I've made the mistake of removing the weight prematurely, and it led to precisely the symptoms you describe.

Re: canning hamburger meat
 

And that's probably why the method works for you -- essentially dehydrated beef.

Re: canning hamburger meat
 

for long term storage, wouldnt FREEZING be just as good as canning?

(why don't they call it JARRING?)

Re: canning hamburger meat
 

not if you dont have electricity

Re: canning hamburger meat
 

This is a completely different process than Ball blue book. This is simply dehydrated beef. I wonder if the Ball process can effectivley be applied here. ie 90min @10psi even though it is completely dry.

Anybody know.

Dehydrated ground beef would be a lot easier to transport if you had to move. Just take it our of the jar, put it into a plastic bag and it should still be good for quite a few days on the move.

sb

Re: canning hamburger meat
 

The other cause (other than those listed earlier) could be that you did not tighten the bands enough before processing.

Learned this the hard way. Learning to properly tighten bands is done through actually doing it, and suffering the results. Doesnt matter how much they describe it in the book...

Re: canning hamburger meat
 

This place has it for $4.95 - I think shipping was about $2. On the downside, it took a couple of weeks to get to me - Amazon would probably have it to you in a couple of days.

http://www.freshpreserving.com/produ...php?page_id=20

Don't know if this link has been posted, but it's the Ball/Kerr (Jarden Home Brands) website. If you click on the "Recipes" tab, there's lots of good info.