Hi Everybody,
Some time ago, I wrote asking about canning hamburger (ground beef). I had canned it before but I was always unhappy with the taste/texture of it. It always seemed off ā for lack of a better word. It turned out that many of you thought the same thing. I stopped canning hamburger.
Last week, I went to the following site ( http://foodstoragemadeeasy.net/2010/12/12/how-to-pressure-can-ground-beef/# ) and read about how she prepared her hamburger meat ā she boiled the meat instead of browning it before putting it into the jars. I decided to try her boiling method. I made spaghetti for dinner today and used a jar. I could not tell the difference other than the meat seemed a little softer. I dumped the contents of the jar into a pan and let it cook down until most of the liquid was gone. Then added the other ingredients. I was pleased. Yeah! Yeah! Yeah!
I thought Iād pass on this info in case someone wants to give hamburger a 2nd chance.
YYY