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Canned Ground Beef

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  • Canned Ground Beef

    I decided on spaghetti for dinner tonight and pulled out a jar of my canned ground beef and thought, hey, I will share this with my friends on Xcolony. (Not the spaghetti, just the pic of ground beef) :D

    This ground beef was canned on December 14, 2008.

    I have been canning since approximately 1998, so if you guys have any questions, please don't hesitate to ask. If I don't know the answer, I will be more than happy to help you find it.

    I originally started canning due to my work schedule and not having time to throw together a proper dinner, so on my days off, I canned up good, nutritious foods to heat up on my busy days.

    Additional note* It takes approximately 1 lb per pint jar.

    Last edited by Lostinoz; 04-16-2009, 09:24 PM. Reason: Additional info

  • #2
    I have canned all kinds of fruit and veggies, but never meat. Do you need to use a pressure cooker, or can you do the boiling water bath? I remember my grandmother canning meatballs, but cant remember her using a pressure cooker.
    "Lighthouses are more helpful than churches" Franklin

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    • #3
      Originally posted by voodoo View Post
      I have canned all kinds of fruit and veggies, but never meat. Do you need to use a pressure cooker, or can you do the boiling water bath? I remember my grandmother canning meatballs, but cant remember her using a pressure cooker.
      Voodoo, back in the day many did not use pressure canners to can meat, however there were many cases of botulism as well, probably more than was ever reported.

      To be safe, please use a pressure canner for canning low acid foods. It can be a little intimidating if you have never used one, however they are constructed with more safety features now than they were back in my grandparent's day.

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      • #4
        I have my pressure canner, and lots of jars, all still wrapped up in plastic. I have got to find the time to start canning!
        "Be Excellent to Each Other"

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        • #5
          Oz.. How did it taste? Did you fill it up with water like your other "Notes and Rules" on canning? Sorry it looks a little "Icky"..(said the sensative stomach) That is the fat on top?
          "And with a collection of minds and talent, they survived"

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          • #6
            Originally posted by pathfinder3081 View Post
            Oz.. How did it taste? Did you fill it up with water like your other "Notes and Rules" on canning? Sorry it looks a little "Icky"..(said the sensative stomach) That is the fat on top?
            Icky?? :D It tastes just like ground beef. I can it in a beef broth made from beef bouillion cubes. Yes, I prefer not to wash my ground beef to remove the fat, though I do strain it. To me, washing it removes some of the flavor.

            I cook it with onions, so you may see a few onion pieces on the side of the jar as well.

            I remove the fat with a teaspoon before using.

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            • #7
              Spoke with my mother today, and asked how my grandmother did the meatballs. She canned them in a vinegar based tomato sauce! Did it this way for 25+ years with no ill affects.
              "Lighthouses are more helpful than churches" Franklin

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              • #8
                Originally posted by voodoo View Post
                Spoke with my mother today, and asked how my grandmother did the meatballs. She canned them in a vinegar based tomato sauce! Did it this way for 25+ years with no ill affects.
                Yeah, a lot of the older people canned that way and suffered no ill effects. I just can't bring myself to do that though. :D My elderly neighbor still cans that way, today.

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                • #9
                  Originally posted by Lostinoz View Post
                  Icky?? :D It tastes just like ground beef. I can it in a beef broth made from beef bouillion cubes. Yes, I prefer not to wash my ground beef to remove the fat, though I do strain it. To me, washing it removes some of the flavor.

                  I cook it with onions, so you may see a few onion pieces on the side of the jar as well.

                  I remove the fat with a teaspoon before using.
                  Well thanks:) I need to try it out. It would be good to have some experience in this process with meat. I just got my Mum's pressure canner a few weeks ago and we are looking forward to using it.
                  "And with a collection of minds and talent, they survived"

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