If you've never canned Hamburger, Sausage, or Ground Turkey . . .


I TRIPLE DOG DARE YOU to give it a try. It's super easy and it's a great addition to your Bag Meals! YUMMMMMM!

 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 in the picture above. Soooo much better!

When you have bottled meat on 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 your ground beef. I use onions to season my hamburger. (If you cook with onions, this is a great time saver.) I didn't add onions to my sausage.

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!

Follow the same recipe for bottled sausage and turkey minus the onions.