Recipes

Recipes · Beef

Ground Beef or Venison, Canned

Beef · Canned · Weight Loss Friendly

Ground Beef or Venison, Canned

Ingredients

  • 4lbs ground beef or venison
  • 1-1/2 cup chopped onions (about 2 medium)
  • 2 cloves of garlic, minced
  • 2 cups tomato juice
  • 1-1/2 cups beef broth
  • 1 tsp. seasoned salt
  • 1/2 tsp. pepper

Directions

  1. This recipe will make 5 pint or 2 quart jars of meat.
  2. , Prep the meat: Peel the onions and chop. Make sure to measure 1-1/2 cups of chopped onions for this recipe. Peel and finely mince garlic. Brown ground beef, and drain off the fat. Add meat back to pan and add remaining ingredients. Simmer 15 minutes or until hot throughout, all the while stirring so the meat and sauce don’t stick to the pan. Skim off any excess fat.
  3. , Pack the jars: Ladle hot meat into the jars, leaving 1 inch head space.
  4. , Preparing for the canner: Remove air bubbles with a bubble remover, and clean the jar rim. Center the lid onto the clean jar rim and screw on the band only fingertip-tight. Repeat steps 2-3 until all jars are filled.
  5. , Fill your canner: Place all jars into your pressure canner. (For instructions on how much water should be in your canner at this point, please refer to the instructions for your canner, as each one is different).
  6. , Close the canner and vent: Place the lid on the canner and lock into place, according to the instructions for your canner. Turn heat up to high and wait for the canner to begin exhausting steam from the vent. Allow steam to escape for 10 minutes, then put the weighted gauge on the vent. Bring canner to 10lbs pressure (make sure to check your altitude, because if you are over 1,000 ft altitude, this will be different).
  7. , Begin timing: Once the canner is at the proper pressure, set your timer for 75 minutes for pints, or 90 minutes for quarts.
  8. , After processing: Once processing time is finished, turn off the heat and allow the canner to depressurize naturally down to zero pressure. Allow canner to sit for 5 minutes, then remove the lid, allowing steam to escape AWAY from you so as not to burn yourself. Let jars cool 10 minutes, then with the jar lifter, remove jars to a towel on your counter. Allow to cool for 12 hours. Test seals, label, and store jars.