Canning Ground Beef And Sausage

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At first look, it may look like we are canning two different types of meat. However, if you really think about it the two are very similar if not the same. Now that we got that little matter out of the way, we can go ahead and deal with the real matter at hand, canning ground beef and sausage.

I ‘stole’ this recipe from Trish who improved on the original by simply pre-cooking the ground beef. She now calls it canning hamburger, as she also adds some onions to the ground beef only not the sausage. If you love making sloppy Joe’s, enchiladas, lasagna, tacos or even just spaghetti, this is a huge time saver.

Canning Ground Beef And Sausage
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Here’s What You’ll Need:

  • ground beef or sausage
  • onion
  • medium sauce pan
  • canning jars
  • canning utensils
  • pressure canner
  • dish towel
  • spoon
  • white vinegar (optional)
  • canning salt (optional)

The first thing you want to do is brown your meat in the sauce pan. If you are adding onions, this will be the perfect time to do so. Don’t forget to strain the meat, to remove any excess fat before stuffing it into your jars which should be sterilized by either boiling them in hot water or just running them in a hot dishwasher.

You can pack almost a pound into a pint jar and double as much in quart jars, so make sure you pack the meat down using a spoon leaving just an inch below the rim. Salt can be added at this point before you wipe down your jar rims and screw on your sterilized lids with rings.

I never did this before but Trish recommends, adding white vinegar to your pressure canner water to prevent hard water on jars. Process your pints at 15 pounds of pressure for 75 minutes and your quarts for 90 minutes. Leave to cool on your kitchen counter or table, with your dish towel placed underneath the jars.

You can follow step by step instructions on the Prepared Not Scared blog, here…

Canning Ground Beef And Sausage


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