How Much Ground Beef for 50 People Loose Meat

Not gonna prevarication…

I was a bit leery of the whole canned meat thing when I outset started homesteading.

I suspect it stems from my irrational fear of potted meat nutrient product. Always since I was a piffling kid, I take thought that sounded like the worst possible thing yous could put into your mouth… (My apologies to any meat production fans out there)

Thankfully, canning meat at dwelling house is a whole different abortion, and a skill y'all'll definitely want to add to your homestead repertoire. Plus it's really not whatsoever more hard than canning veggies. Honest!

Why Canning Meat is a Skill You Demand to Have:

1. It's totally convenient. Grab a jar from your pantry, pop information technology open, and you have wonderfully tender meat all ready to add to your recipes

ii. It saves on freezer space. We accept 2 freezers out in our barn, only they are Always also full, no matter what I do. Someday I can store food at room temperature, information technology's a huge plus for me.

3. It's a smart preparedness measure. Lest you be stuck eating dry cereal and crackers if your power goes out…

4. It tastes darn skillful. Actually!Home canned meat is tender, juicy, and tin exist seasoned still yous like.

A Super-Duper Very Important Warning

Y'all must, must, must utilise a pressure canner if you plan on canning meat– no exceptions. Since meat is a low-acrid food, a regular boiling-water canner will not exist able to estrus it at a high enough temp to make information technology prophylactic for storage. I know pressure level canners may seem intimidating at first, but they are actually simpler than you retrieve. I have a total pressure canning tutorial here. It'll walk you through the process, and teach you lot how to pressure can without blowing upwards your house (ever a good thing).

OK, enough chit-chat. Let'southward start canning meat!

How to Tin can Meat

(Hot Pack Method for Canning Meat)

• Beef, venison, elk, or pork
• Salt (optional)
• H2o
• Canning jars, lids, and rings (quarts or pints are fine)
• A force per unit area canner

Trim the meat to remove excess fat and gristle. (I usually try to do this when the meat is half-frozen. Information technology makes the trimming much easier)

Piece into strips against the grain, so cutting into roughly one″ cubes (just eyeball it– no need to be exact).

Place the cubes into a large stockpot and brown thoroughly on all sides. If your meat is especially lean, you may need to add a chip of fat (such every bit bacon grease, lard, or coconut oil) to the pan to prevent stickage. (Aye, that'due south a word)

The goal here is to simply brown the cubes— you don't demand to melt them all the fashion through.

Place the browned meat cubes into clean glass jars, leaving 1″ headspace. If using quart jars, add together 1 teaspoon of salt. If using pint jars, add i/ii teaspoon of salt.

Pour water (how much you need will depend on how many jars you are canning) into the pot you used to brownish the meat, and bring information technology to a boil. This will capture all the lovely bits from the bottom of the pot and create extra flavour in your finished production.

Ladle the boiling water over the meat in the jars, leaving 1″ headspace.

Wipe the rims, adjust the lids/rings, and procedure in a steam pressure canner equally follows:

• Pints: 75 minutes
• Quarts: 90 minutes

Apply x pounds of pressure, UNLESS you are 1,000 feet or more higher up sea level. If that is the case, increment to xv pounds of pressure.

fork tender

Kitchen Notes:

• I don't have exact amounts for this recipe, because it just depends on what you have available. You can either starting time canning meat immediately after butchering, or save back several of the tougher cuts to can later.
• The common salt is entirely optional and simply added for season, not for whatever preservation benefits.
• Add your cook-in-your-mouth canned meat to soups, stews, casseroles, skillets suppers, or just warm information technology up and eat it out of the jar.
• It's also possible to tin can ground meat, soups, and stews. Those tutorials will be coming soon!

Print

How to Can Meat

Ingredients

• Beef, venison, elk, or pork
• Salt (optional)
• H2o
• Canning jars, lids, and rings (quarts or pints are fine)
• A pressure level canner

Instructions

1. Trim the meat to remove excess fat and gristle. (I normally endeavor to do this when the meat is half-frozen. Information technology makes the trimming much easier)
2. Slice into strips against the grain, then cut into roughly 1″ cubes (just eyeball information technology– no demand to be exact).
3. how to can beef, venison, or elk with a force per unit area canner for fork-tender meat!
4. Identify the cubes into a large stockpot and brown thoroughly on all sides. If your meat is peculiarly lean, yous may need to add a bit of fat (such equally bacon grease, lard, or coconut oil) to the pan to prevent stickage. (Yeah, that's a word)
5. The goal here is to simply brown the cubes— you don't need to cook them all the way through.
6. how to can beef, venison, or elk with a pressure level canner for fork-tender meat!
7. Place the browned meat cubes into clean drinking glass jars, leaving ane″ headspace. If using quart jars, add one teaspoon of salt. If using pint jars, add 1/2 teaspoon of salt.
8. how to can beefiness, venison, or elk with a pressure canner for fork-tender meat!
9. Cascade water (how much yous need will depend on how many jars you are canning) into the pot you used to brown the meat, and bring it to a boil. This volition capture all the lovely $.25 from the bottom of the pot and create extra flavor in your finished product.
10. Ladle the humid h2o over the meat in the jars, leaving i″ headspace.
11. Wipe the rims, suit the lids/rings, and process in a steam force per unit area canner equally follows:
12. Pints: 75 minutes
13. Quarts: 90 minutes
14. Use 10 pounds of pressure, UNLESS yous are 1,000 feet or more than above sea level. If that is the example, increase to xv pounds of pressure.

 More Pressure Canner Recipes:

• Canning Peppers: A Tutorial
• How to Can Beef Stew
• How to Can Pumpkin

Learn to Cook Like a Farmer!

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Source: https://www.theprairiehomestead.com/2015/01/canning-meat.html

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