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Canning Ground Beef


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Looks just like the instructions from NCHFP so I'd say it's the safe way. Violet told me she always used the boullion in each jar so that's the way I do it.

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Sorry I missed this.  You aren't supposed to heat the lids any more. They changed the sealing compound along with the directions. I wash mine and rinse them under hot tap water. So far I've had no failures.

 

I get the leanest hamburger I can find and fry it up. Then I drain all the water and fat off of it. Sometimes I even rinse it in a colander. 

 

I usually make a liquid of beef broth and pour it over the meat. The last time, I made some onion soup (like Lipton's) and poured it over the meat. You could use dry boullion or dry soup mix directly in the jars but I didn't know how much to use so I just made the soup and used that.

 

Canned hamburger has a different texture. Kind of dry and crumbly. But still good. Just different.

 

 

Forgot to mention, it's better to use straight vinegar to wipe the jar rims when you can anything that contains fat. Vinegar will cut the grease better than plain water. 

 

 

* She also didn't mention venting the canner before adding the weight. When you see a full steady stream of steam coming out of the top of the closed canner lid, then count for 10 minutes before adding the weight. Put the weight on and when the canner reaches the proper pressure, then start your timer.

 

*Yes she did. She called it exhausting the canner. Sorry about that. 

 

Edited by Jeepers
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Watched Heidi on Rain Country and she dehydrates ground beef and chicken.  I'm going to give it a shot soon!  Brought all my bags of coffee beans here from the homestead so I can start vacuum sealing them in quart jars.  My enclosed porch sure smells good when I walk in! :)

 

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I have a case of canning lids I ordered back in the olden days.....I presume I still boil those, if only to soften up the glue?  You know, the ones made in this country, a couple decades back

 

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1 hour ago, kappydell said:

I have a case of canning lids I ordered back in the olden days.....I presume I still boil those, if only to soften up the glue?  You know, the ones made in this country, a couple decades back

 I would presume so too, but just to be safe, try processing some jars of water (with food coloring in them?) and see if the gaskets fail in any way. If they are so old they might just crumble or crack or what ever. This way you won't lose any valuable food.

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good idea;   I sure hope they are ok, there is a whole case of them :o

 

Edited by kappydell
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I'd like to know about the older lids too. I have a bunch of the older ones squirreled away too. I never did boil mine though. I got a shallow sauce pan of water just to the simmer stage, turned the fire off and then put the lids in the pan of hot water. 

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On 9/13/2020 at 8:34 PM, The WE2's said:

she dehydrates ground beef and chicken

 

She did an update and said the chicken was not a good turn out...so...I'll just stick with pressure canning all my meats! LOL  Glad she posted it as a sort of "correction" though!

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On 9/14/2020 at 2:56 PM, Jeepers said:

I'd like to know about the older lids too

 

Watched one of my favorite youtubers...Wipporwill Holler...and she bought a bunch of the REALLY old canning lids and plans to use them.  Stay tuned?

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