Canning ground beef at home is a fantastic way to preserve meat for quick meals, emergency food storage, or simply to save money by buying in bulk. While the process may seem intimidating at first, it’s actually straightforward once you understand the steps. This friendly, step-by-step guide will walk you through how to safely can ground beef at home, including tips, common questions, and troubleshooting advice.
Contents
Why Can Ground Beef?
Canning ground beef lets you enjoy ready-to-use meat that’s shelf-stable for months (or even years). It’s perfect for busy weeknights, camping trips, or when you want to avoid last-minute grocery runs. Plus, home-canned ground beef is free from preservatives and mystery ingredients—just wholesome meat and your favorite seasonings.
What You’ll Need
- Pressure canner: Essential for safely canning any kind of meat.
- Canning jars: Pint or quart-sized, with matching lids and bands.
- Ground beef: Lean is best (less fat means less risk of spoilage).
- Salt (optional): For flavor, but not required for preservation.
- Basic kitchen tools: Large skillet, ladle, jar lifter, funnel, and clean towels.
Is Pressure Canning Necessary?
Absolutely! Meat is a low-acid food, so it must be pressure canned to prevent dangerous bacteria like botulism. Never use a water bath canner for ground beef or any other meats.
Step-by-Step: How to Can Ground Beef
-
Prepare Your Equipment:
- Wash jars, lids, and bands in hot soapy water. Rinse well.
- Check jars for cracks or chips. Only use jars in perfect condition.
- Fill your pressure canner with a few inches of water (check your canner’s manual for the exact amount).
-
Brown the Ground Beef:
- In a large skillet, cook ground beef over medium heat until just browned. Don’t overcook—it will cook more during canning.
- Drain off as much fat as possible for best results and longer shelf life.
-
Pack the Jars:
- Loosely fill hot jars with browned beef, leaving about 1-inch of headspace at the top.
- Add salt if desired (about 1/2 teaspoon per pint or 1 teaspoon per quart).
- You can add a little hot broth or water if you like, but it’s not required. Just make sure the meat is moist but not swimming in liquid.
-
Remove Air Bubbles:
- Run a non-metallic utensil (like a plastic knife or spatula) around the inside edge of the jar to release any trapped air bubbles.
- Add more meat or liquid if needed to maintain proper headspace.
-
Wipe Jar Rims and Seal:
- Wipe the rims of the jars with a clean, damp cloth to remove grease or food residue.
- Place lids on the jars and screw bands on until fingertip-tight.
-
Process in Pressure Canner:
- Place jars in the canner. Lock the lid and heat until steam vents steadily for 10 minutes.
- Add the weight or close the vent (depending on your canner), and bring up to pressure: 10 pounds for most locations, or adjust for altitude as needed.
- Process pints for 75 minutes and quarts for 90 minutes at pressure.
-
Cool and Store:
- Turn off heat and let canner depressurize naturally—don’t force it!
- Carefully remove jars with a jar lifter and place on a towel. Let cool undisturbed for 12-24 hours.
- Check that lids are sealed (the center should be concave and not flex up and down).
- Label jars with the date and store in a cool, dark place. Discard any jars that didn’t seal properly.
Helpful Tips for Best Results
- Use lean ground beef: Less fat means less floating grease in your jars and longer shelf life.
- Avoid overpacking: Leave enough space for heat circulation—don’t cram jars full.
- Don’t skip browning: Raw packing ground beef is not recommended; browning improves flavor and texture.
- Add flavor: Try seasoning your beef lightly before canning for extra taste (just avoid thickeners or flour).
- No dairy or fillers: Don’t add eggs, milk, flour, or breadcrumbs—these can affect safety and quality.
How Long Does Canned Ground Beef Last?
When properly processed and stored in a cool, dark place, home-canned ground beef can last up to 2-3 years. For best flavor and texture, use within one year. Always check for signs of spoilage before eating: bulging lids, strange odors, or cloudy liquid mean you should toss the contents.
Using Home-Canned Ground Beef
Canned ground beef is super versatile! Just open a jar, drain if needed, and add to:
- Tacos or burritos
- Pasta sauces
- Casseroles
- Savory pies
- Soups and stews
- Sloppy Joes
Troubleshooting & FAQ
Can I can raw ground beef?
No—always brown ground beef first. Raw packing ground beef creates an unappetizing texture and risks safety issues.
Can I add onions or peppers?
You can add small amounts of low-acid vegetables like onions or peppers, but keep quantities minimal. Don’t add starchy veggies like potatoes or carrots.
I see fat on top of my canned meat—is this okay?
A small layer of fat is normal. If you used very fatty meat, you may see more. Next time, try using leaner beef and draining well before canning.
The lid didn’t seal—what should I do?
If a jar doesn’t seal within 24 hours, refrigerate it and use within a few days or reprocess with a new lid right away.
Can I use a water bath canner instead?
No—meat must always be pressure canned for safety!
How do I know if my canned meat is still good?
If the lid is bulging, the contents smell odd, or there’s mold or cloudiness, discard the jar immediately—never taste questionable canned foods.
The Bottom Line
Canning ground beef at home is simple once you get the hang of it! With safe techniques and a little practice, you’ll have delicious, ready-to-eat meat on hand whenever you need it. Happy canning!