Today I bottled hamburger. It took 30 lbs. of ground beef to fill 20 pint jars. I wasn't sure what the fat percentage of my beef was because it's some my dad raised and had butchered. So I cooked the hamburger until it was about 90% done, just done enough to release the fat. I drained about 11 cups of fat off of the 30 lbs. of meat. Then I CRAMMED all the cooked meat into each jar that I could, leaving an inch of head space. Then I added about 2-3 Tbsp. of beef broth to each jar. I'm not sure adding the liquid is necessary, but I did because I had been told to. (It was just enough liquid to fill in the empty space in the jar. Don't overfill w/ liquid) Then I tapped them slightly to release any trapped air bubbles and put on my 2-piece lids. I processed at 15 psi in my pressure canner for 90 minutes. That may have been a little long for pints, but can you really over process something? I don't think so. Better to be safe than sorry! I did 40 pints today and they look great! I only had one not seal and I realized afterwards that the ring on that one was dented.
Happy Canning!
3 comments:
Jenni, your site is awesome, I'm so glad you are sharing your talents and knowledge with others.
You are a good example and an inspiration. Keep it up!!
Aunt Karen
Jenni, Wow! You are really inspiring...it was fun reading your blog and seeing the things you have done to help others and for your own family, which by the way, I think you have an adorable family!!
Aunt Karen
Jen, I saw an awesome idea for cooking cornbread in a hurry and it works really well. Heat up your waffle iron and pour some batter on it. In the recipe I saw they then layered beans, hamburger, lettuce, cheese, sour cream and salsa kind of like a Navajo Taco.
We have used this method several times when we didn't want to heat up the house or just wanted it quick. Aunt Karen
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