Description
This pressure-canned ground beef recipe is a safe and practical way to preserve beef for long-term storage while keeping it ready for fast, homemade meals. Instead of canning a fully mixed meatloaf, which is not food-safe, this method gives you perfectly preserved cooked ground beef that can be turned into meatloaf in minutes whenever you need it.
Introduction
Canning meat at home is an excellent way to save time, reduce waste, and always have protein on hand. While traditional meatloaf cannot be safely canned with eggs, breadcrumbs, or dairy, pressure-canning plain cooked ground beef is fully approved and reliable. Once opened, the beef can be seasoned and mixed into fresh meatloaf, meatballs, sauces, or casseroles with ease.
Why You’ll Love This Recipe
This method is safe, tested, and shelf-stable.
It saves time on busy days because the meat is already cooked.
It gives you flexibility to season your meatloaf fresh every time.
It stores well without freezing or electricity.
It works for many meals beyond meatloaf.
Ingredients
Ground beef, lean or 80 20
Salt optional, ½ teaspoon per pint jar
Boiling water or beef broth
Instructions
- Cook the Ground Beef
Place the ground beef in a large skillet over medium heat. Cook fully, breaking it into crumbles. Do not add eggs, breadcrumbs, milk, or seasonings other than optional salt. Drain excess fat thoroughly. - Prepare the Jars
Wash jars, lids, and bands in hot soapy water. Keep jars hot until ready to fill. - Fill the Jars
Loosely pack the hot cooked beef into hot jars. Do not press it down. Add salt if using. Pour boiling water or broth over the beef, leaving 1 inch of headspace. - Remove Air Bubbles
Slide a non-metal utensil along the inside of the jar to release trapped air. Adjust headspace if needed. - Seal the Jars
Wipe jar rims clean. Apply lids and screw bands on finger-tight. - Pressure Can
Place jars in a pressure canner with hot water according to manufacturer instructions. Vent steam for 10 minutes, then apply the weight.
Process at 10 PSI for weighted-gauge canners or 11 PSI for dial-gauge canners.
Process pints for 75 minutes and quarts for 90 minutes. - Cool and Check Seals
Turn off heat and allow the canner to cool naturally. Remove jars and let them sit undisturbed for 24 hours. Check seals before storing.
Variations
You may substitute beef broth for water for deeper flavor.
Ground turkey or ground venison may be canned using the same method and processing time.
Salt may be omitted entirely without affecting safety.
Tips for the Best Results
Use lean ground beef to reduce excess fat in the jars.
Never add flour, crackers, eggs, or dairy before canning.
Do not compact the meat tightly inside the jars.
Always follow pressure-canner safety guidelines exactly.
Storage Tips
Store sealed jars in a cool, dark, dry place. Properly sealed jars keep best quality for up to one year. Refrigerate any unsealed jar and use within three days.
Serving Suggestions
Turn one pint jar into quick meatloaf by mixing with egg, breadcrumbs, ketchup, and seasonings, then baking.
Use as a base for spaghetti sauce, chili, tacos, shepherd’s pie, or casseroles.
Heat and season simply for sandwiches or wraps.
FAQs
Can I can fully mixed meatloaf
No. Meatloaf containing eggs, breadcrumbs, or dairy is not safe for home canning. Always can plain cooked ground meat only.
Do I need to add liquid
Yes. Liquid is required for proper heat penetration during pressure canning.
Can I season the meat before canning
Only salt is recommended. Other seasonings should be added after opening the jar.
How long does it last
When properly canned and stored, it keeps best quality for up to one year.
Conclusion
Pressure-canned ground beef is the safest and most versatile way to enjoy homemade meatloaf anytime without compromising food safety. With jars ready on your shelf, you can create fresh, flavorful meals in minutes while knowing your preservation method is reliable, approved, and professional.