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Canning Ground Beef

A public service announcement of practical endeavors
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In pursuit of being prepared for a possible societal collapse, I discovered the simple science of canning meat. I grew up seeing my mother can things, but I never knew that you could can meat. You can. And it’s easy. And if you are worried about running out of your favorite meat during the shift of the ages (or any food), then canning is for you.

Canning Ground Beef

7 pounds of ground beef
5 one-quart sized canning jars
23-quart Pressure Cooker

Lightly sear ground beef. (*just enough that it won’t all clump together in the jars)

Evenly distribute into canning jars.

Fill with water or broth allowing for 1 inch of head space.

Clean jars, and affix lids and rings. (*do not hand tighten rings. Just a little snug)

Place into Pressure Cooker and cook for 90 minutes at 15psi.

Allow Cooker to cool completely before opening.

Check for a vacuum seal, clean jars, and store in a cool dry place.

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Authors
Greg Reese