Knowing how to can hamburgers means that they can be a part of your emergency food stockpile as well. This can be nice, especially if you’re a keen fan of red meat. Let’s see how to do so below.
How to Can Hamburgers Correctly
As you stock your pantry, you realize that red meat is one of the most difficult foods to store for long. Even if they undergo dehydration, maybe because you want to use it for jerky, red meat will still spoil within a short while.
Now, they are common delicacies wanted by nearly everyone. I mean, it is only a matter of time before you find yourself craving for the unique flavor of fresh ground beef in tacos or a juicy burger. Fortunately, there’s good news.
Fresh ground beef can be cooked & canned for an average of 4 years. And when they are to be eaten, you can do so directly without having to cook, irrespective of how long they’ve been canned.
Here are necessary gear for canning hamburgers correctly, so they retain their deliciousness throughout storage:
- Quart– or pint-sized canning jars;
- A cast-iron skillet;
- Good canning rings & lids;
- Pressure canner.
Steps for Canning Hamburgers Properly
Using your skillet, cook the ground beef until it turns brown. Avoid overcooking, so leaving it somewhat raw may be the best. Season as you desire, but do not use binding agents line eggs, flour & breadcrumbs.
Add the appropriate amount of water to the pressure canner & bring to a boil.
Fill your canning jars with cooked ground beef, leaving only 1 inch of headspace just below the rim. Proceed to add boiling stock or water to the containers, remembering to keep the 1-inch headspace free.
Affix canning rings & lids to the cans. Before the jars are sealed using the canner, the rings should not be extremely tight. Use only your hands to do the tightening at this stage.
Put in your jars to the canner, reading the manual to know how to, after which the lid is sealed. Let the steam escape through the valve for some minutes (preferably 10) before adding the measured pressure gauge. Hamburgers require just 10 pounds of pressure & the pint-sized jars will take 75 minutes to be well processed, while the quart-sized jars will take 90 good minutes.
When the timer starts beeping, put out the heat & leave it be until pressure measures 0 pounds. Detach the gauge & allow the steam to escape completely.
Open the lid & get your jars. Leave to cool off until they assume normal room temp before removing canning rings. At this point, the lid will be sealed; so canning rings may rust if not detached.
Conclusion on How to Can Hamburgers
Hamburgers are delicious; I’m sure no one will agree. There may be concerns over their safety, especially if they are excessively consumed, but I trust that’s not you. So, having known how to can hamburgers, I suppose they’ll be added to your survival pantry.