Friday, October 11, 2013

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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19 comments:

  1. Oh Wow! I have canned hamburger before. Tore off chunks, rolled into balls, fried and then used the pressure canner. Just had some last night - made tortillas and beans. I was wondering if I could make hamburger patties and Bingo-Bango ..... here you come again and teach me another canning technique.
    You are such a delight to follow and I just love all your pictures and explanations. I'm fairly new to canning but your posts make everything crystal clear for me. I'll be picking up more hamburger at our next Costco run.
    P.S. Have you tried canning pinto beans with THICK BLACK PEPPER BACON? The flavor is really good.
    Have a Great Day and AS ALWAYS -- THANK YOU so much for posting all these techniques with understandable explanations. Heartfelt Appreciation - Bobbie :)

    ReplyDelete
    Replies
    1. Hi Bobbie,
      Have you heard about Zaycon Food yet?
      This is an old post on Zaycon http://perkypreppinggramma.blogspot.com/2013/03/what-why-zaycon.html
      The quality is amazing and the cost is reasonable.

      Delete
    2. I can meatballs, meatloaf (make it up just like you do your regular meatloaf and raw pack it into large mouth jars...you will need to put it in micro to loosen from jar when ready to use) I also can taco meat and sloppy joes (cook them like you would normally then pressure can them)
      I can meaty baked beans...candied carrots...tons of soups...(Scalloped tater soup is my fav...just like scalloped taters using canned evaporated milk and don't add flour - if you normally do....it's delish...I even use the spiral honey glazed hams in it. Canning is my all time favorite thing to do and I experiment every year...I can turkey....and another foavorite soup is my "thanksgiving" soup...left over turkey, mashed taters, dressing, and gravy...add celery, onion carrots, rice, and chicken broth

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  2. So no taking air out around the patties like when I can beans?

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  3. Doesn't the meat get super well done if you cook it and then cook it more while pressure canning? Could you put the meat in raw and then have it be cooked during the pressure canning step? I've canned before (not meats) but never used a pressure canner for my stuff so this is new territory for me. But I've been toying with the idea of one for awhile.

    ReplyDelete
    Replies
    1. Jill,
      That is an excellent question.
      Ground meats are a little different. Because of the texture the NCHFP states it needs to be pre-cooked. There are just too many nooks and crevices in ground meat, that COULD harbor harmful bacteria. It doesn't have to be completely cooked. The other reasons are you want to eliminate as much fat
      as possible. Pressure cooking with all that fat, creates a very mealy texture in the end product. And lastly, you will be able to add more meat to your jars when it is cooked down some. Hopefully that helps.
      I recommend that if you are going to try pressure canning meats you start with chicken.
      http://perkypreppinggramma.blogspot.com/2015/02/how-to-pressure-can-chicken-12-nifty.html

      Delete
  4. I guess I'm really asking if the meat could get too cooked to the point of being overdone.

    ReplyDelete
    Replies
    1. Well, it changes in texture (as with all canned meats), but it doesn't burn or isn't dry.

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  8. I'm a little nervous about my pressure canner. I have the Presto one. My sweet husband got it for me. I have never used it. Are there any really good videos that can help me how to use it? I really want to can chili, soups, fruits and vegetables. We have a new Farmers Market opening up, I'd LOVE to take advantage of it year round.
    Thank you!

    ReplyDelete
    Replies
    1. I haven't done an videos. I do have a step-by-step picture of the canning process. http://perkypreppinggramma.blogspot.com/2015/02/how-to-pressure-can-chicken-12-nifty.html

      Give it a try. Pressure canning will definitely change your preps.

      Delete
  9. I'm a little nervous about my pressure canner. I have the Presto one. My sweet husband got it for me. I have never used it. Are there any really good videos that can help me how to use it? I really want to can chili, soups, fruits and vegetables. We have a new Farmers Market opening up, I'd LOVE to take advantage of it year round.
    Thank you!

    ReplyDelete
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  12. So...can I spice them and add the egg and oatmeal like I usually do?

    ReplyDelete
  13. I recommend using one of the restaurant's steak spices to add flavour. I use the Keg (I'm in Canada) but I am sure that you have equivalent spice mixtures in the USA. Great posting!

    ReplyDelete