Preserve It . . . Canning Corner: Bottled Hamburger!

I am sooo excited about this one,

and I'm sure you've been on pins and needles waiting

to get the recipe for canning . . .

Ground Beef and Sausage!

I have to admit the first time I saw canned hamburger

I wasn't feelin' the love.  It was pink and had a weird texture.

Times have changed . . . thank heavens!

The recipe I'm going to share with you has been pre-cooked.

Now it just looks like it's been browned and put

into a jar with a little bit of water.

The Hamburger is on the left and the Sausage is on the right.

Soooo much better!

When you have bottled meat one hand

the possibilities are endless, and because it's already been

cooked, it's safe to eat even if you have no way of heating it.

You could whip up a batch of Sloppy Joe's or Spaghetti

in minutes and you won't even smell like cooked hamburger

when you leave the house.

A great reason in and of itself to can your own

Hamburger and Sausage!

Here's the How To:

Remember . . .
You have to use a
Pressure Canner
to can meats!

Start by:

Browning you ground beef.

I use my onions from the cannery to season my hamburger.

(If you cook with onions, this is a great time saver.)

I didn't add onions to my sausage.
(Pictured Below)

Salt will be added at a later point in the process.

It takes about 1 pound per pint jar and 2 pounds per quart jar.

Strain the cooked hamburger to make sure that all of the fat
has been removed.

Place your cooked ground beef into sterilized jars.

Press down with your spoon and leave 1-inch head space.

Pour hot water into the jars.

You could put in 1/4 tsp. of salt if you wish at this point.

Heat the lids to a simmer . . . do not boil the lids.

Wipe the rims of the jars well.

Place the lid on each jar and secure it with a canning ring.

Add 3" of water to the Pressure Canner as well as

1-2 Tbsp. of white vinegar.

(This will help to keep the jars clear of hard water.)

Place your jars into the Pressure Canner.

Process pint jars for 75 minutes at 15 lbs. psi.

Process quart jars or 90 minutes.
If your pressure canner doesn't have a guage . . .
Make sure you get a good rock . . . before you start the clock!
Here's the finished product!

Looks Delish . . . and NO FREEZER BURN!

The texture of the hamburger is a little bit different than

you are probably used to.  The texture is similar to what you

would find in a pot of hamburger stew.

If you want to crisp it up, just drain the juice and throw

it into the frying pan for a few minutes.

(The meat is very lean, so you may want to add a little bit of oil

to the pan before adding the hamburger.)

See how easy it is and once you have some on hand,

you can make:

Tacos or Enchiladas, Shepherd's Pie, Beef Stroganoff, Taco Soup,

Sloppy Joe's, Lasagna, Spaghetti, Sausage Omelets . . . etc.

Sooo many possibilities!
Here's the PDF:
Bottled Hamburger Recipe PDF
Follow the same recipe for bottled sausage
minus the onions.
Don't you just love it when you thought you pushed
"Post"
but found out later you pushed
"Save as a Draft?"
Sorry . . . I guess I was a little sleepy this morning!!!
Just a Note on Your
Gossner's Milk Order:
The cream is on back order.  It will be delivered
August 6th.