Last week, I canned twice. Ground Beef and Potatoes. Last Friday night, I decided to can ground beef. Here is how I did it.
This was my first time to can strictly a meat. This was kind of a test. Ground beef is cheap, so that is why I canned ground beef.
Update: I have tasted the ground beef, and I would probably not can this again. Although it preserved it, the texture of the ground beef was not good to me. It changed the taste and texture. If I was broke and hungry, I would eat it.
While I was cooking the meat, I got all of my equipment ready for pressure canning. I got my quart jars ready as well. I spooned ground beef in the jars and topped off with beef broth. I left 1 inch headroom.
I processed for 90 minutes and was able to fill 3 quart jars. These jars will be great the next time I make spaghetti sauce, tacos, or casseroles. Once the jars came out of the pressure cooker, they looked the same as when I put them in but bubbling.
As they cooled overnight, the grease rose to the top and created a ring around the top. This is normal. I saw this in other people's pictures. When I reheat this, I will do as always (bring to boil for a few minutes or really hot in skillet).
Wednesday night, I canned potatoes. I saw a video where people were cooking mashed potatoes from canned potatoes. Looked easy on the fly. So, I had to try.
I bought a 10 lb bag of potatoes for cheap (a little over $3). I peeled, quartered, and chunked all of the potatoes. I covered them in water in a large stockpot and brought to a boil for 10 minutes. Then, I packed my jars to an inch of headroom left. I added 1 tsp of salt in each quart and covered with hot/boiling water. I sealed and then cooked under pressure for 40 minutes (quarts). A 10 lb bag of potatoes will yield 6 quarts of potatoes. I made 2 pints instead of one of my quarts. One of my pints did not seal so I used them the next day.
These potatoes will come in handy next time I am making soups, mashed potatoes, or casseroles.