Learn how to safely prepare canned hamburger meat at home with this step-by-step guide, including tips for pressure canning and storage.

2 pounds Ground beef

Sterilized jars with lids and bands

Boiling water or beef broth

Pressure canner

Meat thermometer

Jar lifter

1. Prepare the ground beef: Brown the ground beef and drain excess grease. Optionally, rinse under hot water to reduce fat content.

2. Warm the jars: Keep jars warm in hot water to prevent thermal shock when filling with hot meat.

3. Fill the jars: Spoon cooked ground beef into jars, leaving 1 inch of headspace. Add boiling water or beef broth to submerge the meat.

4. Seal the jars: Wipe rims clean, place lids, and screw bands finger-tight.

5. Process the jars: Place jars in the pressure canner, vent steam, and process at 10–15 psi for 75–90 minutes (based on altitude).

6. Cool and check seals: Let pressure drop naturally, remove jars, and cool for 12–24 hours. Check seals before storing.

7. Store the jars: Label jars with the date and store in a cool, dark place.

Keywords: canned meat, hamburger canning, home canning