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.