Meat Canning Recipes

These are a few recipes for canning that might be nice to have on hand. You could can the meat and sauce separately and then add them together later.

Sloppy Joes in a Pressure Canner Recipe #41318

Posted in response to a request; untried by me.

by Lennie

2 hours | 20 min prep

6 pints

• 3 lbs ground beef
• 1 1/2 cups diced onions
• 3 cloves garlic, minced
• 3/4 cup brown sugar
• 2 tablespoons prepared mustard
• 1 1/2 teaspoons salt
• 1/4 teaspoon thyme
• 2 cups ketchup
• 1 cup prepared chili sauce (like Heinz brand)
• 1/2 cup water
• 1/4 cup Worcestershire sauce
• 2 tablespoons lemon juice

1. Prepare mason jars, lids and rings; if you are unsure on how to do this, consult a preserving manual.
2. In a heavy saucepan, begin to brown ground beef, then add onion and garlic; continue cooking until meat is browned.
3. Drain off fat.
4. In a mixing bowl, stir together the brown sugar and mustard, then add remaining ingredients to brown sugar mixture.
5. Stir into beef and heat thoroughly.
6. Now, carefully spoon this hot mixture into hot jars, leaving a one-inch headspace.
7. Remove air bubbles with a (nonmetallic) spatula and wipe the rims of the jars clean of any food residue.
8. Place lid on jar with sealing compound next to glass; screw band down evenly and firmly just until a point of resistance is met; this is called being fingertip-tight.
9. Process for 75 minutes at 10 pounds pressure.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Chile Con Carne (Canning) Recipe #109490

I personally have not canned this one yet, but expect to soon. I'm posting by request, this recipe is from the USDA Complete Guide To Home Canning & Preserving. Be sure to measure ingredients exactly, but extra salt (or less salt), pepper or chili powder will not adversely affect canning results. Prep time does not include soaking time for beans, cooking time does not include time to get up to pressure.

by bikerchick

2¼ hours | 1 hour prep

9 pints

• 3 cups dried pinto beans or red kidney beans
• 5 1/2 cups water
• 5 teaspoons salt, divided
• 3 lbs ground beef
• 1 1/2 cups chopped onions
• 1 cup chopped bell pepper, of your choice (optional)
• 1 teaspoon black pepper
• 3-6 teaspoons chili powder
• 2 quarts canned crushed tomatoes or canned whole tomatoes

1. Wash beans thoroughly and place them in a 2 qt saucepan.
2. Add cold water to a level of 2 to 3 inches above the beans and soak 12 to 18 hours.
3. Drain and discard water.
4. Combine beans with 5-1/2 c of fresh water and 2 tsp salt and bring to a boil.
5. Reduce heat and simmer 30 minutes.
6. Drain and discard water.
7. Brown ground beef, chopped onions and optional peppers in a skillet.
8. Drain off fat and add 3 tsp salt, pepper, chili powder, tomatoes and drained cooked beans.
9. Simmer 5 minutes.
10. CAUTION: Do Not Thicken.
11. Fill jars, leaving 1" headspace.
12. Adjust lids and process in pressure canner.
13. Dial Gauge Pressure Canner:.
14. 75 minutes.
15. 11 lb at 0-2,000 ft (altitude); 12 lb at 2,001-4,000 ft; 13 lb at 4,001-6,000; 14 lb at 6,001-8,000 ft.
16. Weight Gauge Pressure Canner:.
17. 75 minutes.
18. 10 lb at 0-1,000 ft; 15 lb at above 1,000 ft.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Home Canned Barbecue Sandwich Filling Recipe #181999

I have not tried this yet, but hope to soon.

by michEgan

2 hours | 30 min prep

5 pints

• 58 ounces tomato sauce
• 2 cups chopped onions
• 1/2 cup green pepper
• 1/4 cup packed brown sugar
• 1/4 cup Worcestershire sauce
• 2 tablespoons dry mustard
• 2 teaspoons salt
• 1/4 teaspoon bottled hot pepper sauce
• 1/4 cup mixed pickling spices
• 6 cups cooked beef or pork

1. Combine first 8 ingredients.
2. Tie pickling spices in a cheesecloth bag. add to sauce. cover and simmer 15 minutes. remove the spice bag. and add the meat to the sauce. Cover, heat.
3. Pack into hot jars, leaving 1 inch head space.
4. Adjust the lids.
5. Process in pressure canner at 10 pounds, 75 minutes for pints.
6. BEFORE SERVING:.
7. Boil uncovered 10 minutes before tasting or using.
8. Serve on your favorite bun.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com Road Kill Stew serve this with fresh bread and a salad http://www.highlonesomeranch.com/Canning%20meat.htm 3 cups sliced onions 12 medium sliced potatoes 2 quarts sliced fresh carrots 3 cups chopped celery 4 - 5 pound of venison - or any other stew meat French Onion Soup mix *Vegetables do not need to be pre-cooked Cut meat into 1/2 inch cubes (about 2 quarts) - brown in a small amount of oil. Pack into the jars by layers: onion, potatoes, carrots celery and meat. Fill to within 2 inches of top of jar. Add 1 teas French Onion Soup Mix to each quart and 1/2 teas to each pint. Cover with boiling water to within 1 inch of top of jar. Remove air bubbles. Adjust caps. Process pints 1 hour and quarts 1 hour and 15 minutes at 10 pounds pressure. Yield about 7 quarts