How to Pressure Can Hamburgers...

Zaycon's 93/7 super lean ground beef events are now going on around the country. I thought I would share how easy it is to pressure can hamburgers.
Beginners note: All canned meat must be pressure canned (not in a pressure cooker). If you don't have a pressure canner, now is the time to start saving (there is a link at the bottom that leads to my personal recommendations).
Took a 10 lb. chub. Sliced it into 40 slices (makes 1/4 lb. burgers), Make sure the meat is chilled, makes for easier slicing.
TIP: Trying to find something to form the burgers with that would fit in my jars...I used the ring for the wide mouth canning jar. I used wide mouth canning jars. Trust me on that one. The patties fit in the jar really well. Once I discovered using the ring, it has made the process so much easier. You simply use the amount that squishes into the ring itself.

You don't have to do patties. you could simply brown up the hamburger and proceed from there.

Cooked them up, they don't have to be completely done. In fact, I would now, probably only cook them to medium rare. They will be cooking for at least 75 more minutes when you pressure can them.
Edited: When I initially canned the hamburger I added a little of the fat and then water the bottom line of the screw part of the jar. Now I simply add the cooked patties to the jars, removing as much fat a possible, no water - then pressure can.

You may add seasoning. In fact I encourage it. Pressure canning tend to take some of the flavor out in the process. I am still experimenting with adding spices. I tend to keep is simple, so that I am able to use the meat for several recipes.
Wiped the rims down with vinegar on a towel.
Put on the clean sterilized lids and tighten them "finger tight". To accurately achieve "finger tight", simply place on the lid and ring & them let go of the jar. Turn & tighten the lid, until the jar is spinning on the counter. Then tighten a little bit more.

(This is an old photo, NOT Zaycon's awesome meat)

Then I pressure canned the pints at 10# for 75 minutes. I was able to get 4 patties in each pint jar. 

The pounds of pressure you use for pressure canning is based on the altitude of where you live. If you live above 1000 feet elevation you will need to adjust the pounds of pressure.
First you could simply check your canning guide that came with your pressure canner. It should have a chart included.
Or you could read this article:
Attitude, Altitude and Aptitude 

The average shelf life depends on how well you store the jars. If they are kept in a cool (at least below 72 degrees), dark, dry location they will last years.

Now, if you are a prepper, do you have a second set of canning utensils? May it is time to get your second set and other parts for your Presto. 

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