Canning meat is much easier than most people think. These jars are so handy to have on your pantry shelf for a quick meal. Meatballs can be used with spaghetti, on sandwiches, or as an appetizer with a sauce added.
There are a few items you will need when canning meat. The most important item is a pressure canner. You must use a pressure canner when canning meat….there are no exceptions. A water-bath canner nor oven canning will work for meat. Meat is a low acid food and you cannot create a high enough temperature to kill bacteria without a pressure canner.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.
Preserving Food…..Canning Meatballs
- 12 pounds lean ground beef or venison
- 3 cups quick oats
- 2 cups tomato sauce
- 1 1/2 cups finely chopped onion
- 5 tablespoons seasoned salt
- chicken broth
- Mixing/shaping: Mix all ingredients together until thoroughly mixed. Using a 1 tablespoon cookie scoop, scoop the mixed burger packing it tightly, and then dropping it onto baking sheets with sides. Continue until the burger mix is all. approximately 210 meatballs
- Broiling: Broil the meatballs until they are browned. Pack lightly in wide mouth quart jars. 24-26 meatballs will fit in a jar. Add 1 1/2 cups chicken broth to each jar. Wipe the tops of the jars with a cloth. Add lids and rings.
- Canning with a Presto Pressure Canner: Place your canner on your stove-top. Add 3 quarts water and 1/2 cup white vinegar to the canner. The white vinegar helps to cut the grease on the jars. Place the jars into the canner. Add the lid. Turn the burner on high. Allow the steam to vent from the vent pipe for 7 minutes. Add the weight. The pressure will start to rise on the pressure dial. When it reaches 11psi reduce your heat to keep the pressure as close to 11 psi as you can. Pints 75 minutes and quarts 90 minutes.
- This canning time is the recommendation of National Center for Home Food Preservation. You may need to adjust the canning time depending on your altitude. Since we are at almost at 2000 ft I need to pressure canner at 13 psi.
- You MUST use a pressure canner to can meat– a water bath canner will not work. Any time you are preserving low-acid foods (like meat), a pressure canner is required.
If your altitude is higher than 2000 ft you will need to use a higher pressure.
Mix all ingredients together until thoroughly mixed.
Using a 1 tablespoon cookie scoop, scoop the mixed burger packing it tightly, and then dropping it onto baking sheets with sides. Continue until the burger mix is all.
Broil the meatballs until they are browned.
Pack lightly in wide mouth quart jars. 24-26 meatballs will fit in a jar. Add 1 1/2 cups chicken broth to each jar.
If your altitude is higher than 2000 ft you will need to use a higher pressure.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.
This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.
I use Seasoned salt in this recipe but you could use regular salt but only use 4 tablespoons and add 1 tablespoon black pepper.
I love using a cookie scoop. They save so much time. This 1 tablespoon scoop is my favorite.
I use Mason or Ball canning jars. They can be used over and over again for years.
I have used a Dial Gauge Pressure Canner for years. I just make sure I change the sealing ring and over-pressure plug every 2 years since I use it so much. Your County extension Office will check the dial to make sure that it is still correct.
This pressure canner is the absolute best. The ALL AMERICAN Pressure cooker does not use a gasket so they are easier to open and close. They are the Cadillac of pressure cookers!
I am a member of Trim Healthy Mama Affiliate Program . Here is my link if you wish to purchase through it. I receive a few pennies but your price doesn’t change.
Preserving Food…Canning Meatballs
Ingredients
- 12 pounds lean ground beef or venison
- 3 cups quick oats
- 2 cups tomato sauce
- 1 1/2 cups finely chopped onion
- 5 tablespoons seasoned salt
- chicken broth
Instructions
-
Mixing/shaping: Mix all ingredients together until thoroughly mixed. Using a 1 tablespoon cookie scoop, scoop the mixed burger packing it tightly, and then dropping it onto baking sheets with sides. Continue until the burger mix is all. approximately 210 meatballs
-
Broiling: Broil the meatballs until they are browned. Pack lightly in wide mouth quart jars. 24-26 meatballs will fit in a jar. Add 1 1/2 cups chicken broth to each jar. Wipe the tops of the jars with a cloth. Add lids and rings.
-
Canning with a Presto Pressure Canner: Place your canner on your stove-top. Add 3 quarts water and 1/2 cup white vinegar to the canner. The white vinegar helps to cut the grease on the jars. Place the jars into the canner. Add the lid. Turn the burner on high. Allow the steam to vent from the vent pipe for 7 minutes. Add the weight. The pressure will start to rise on the pressure dial. When it reaches 11psi reduce your heat to keep the pressure as close to 11 psi as you can. Pints 75 minutes and quarts 90 minutes.
-
This canning time is the recommendation of National Center for Home Food Preservation. You may need to adjust the canning time depending on your altitude. Since we are at almost at 2000 ft I need to pressure canner at 13 psi.
-
You MUST use a pressure canner to can meat– a water bath canner will not work. Any time you are preserving low-acid foods (like meat), a pressure canner is required.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.
