Mixing: In a large stockpot, combine burger, onions, and minced garlic. Over medium heat brown the meat. After it is completely browned add the remaining ingredients. Simmer for 20 minutes.

Preparing jars and canner: Wash jars in hot soapy water. Rinse well. Prepare the pressure canner by filling it with 3 quarts of hot tap water. Place canner on heat source.

Filling the jars: Fill each with the prepared meat leaving a 1-inch head space. Wipe the rim of teh jar witha clean, damp paper towel. Add lids and rings. Tighten the rings finger tight.

Canning: Place jars into the pressure canner. Double stack if you have a 21 quart canner. Presure can following your canner's manufactors instructions. Pints need to be pressure canned for 75 minutes quarts for 90 minutes.

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.

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.