canning meat

**pop goes the weasel** · 05-13-2009, 09:41 AM

Ok I've searched and searched and so far all I have is a headache so maybe one of you guys can help me. I have had canned meatballs and sausage pattie, which are quite tasty considering I don't like burger. I am getting alot of hamburger (More than we can eat to freeze) and was wondering can you can just straight hamburger and if you can is it in patties or crumbled up or both. Thanks for any help. Ok I am going in search of a motrin now.

**StaceyS** · 05-13-2009, 11:29 AM

I have heard of people canning both, crumbles and patties. I've also heard of people canning with seasoning i.e. taco meat. I have heard, though that you should re-fry once you've opened the jar for better flavor/texture (as opposed to just dumping in a sauce pan). I have wanted to try meatloaf, but just haven't gooten around to it yet (and the price of wide-mouth lids is outrageous here right now!)

**Grainlady** · 05-13-2009, 05:26 PM

You might find more information at the National Center for Home Food Preservation...

http://www.uga.edu/nchfp/how/can5_meat.html

http://www.nsaw.com/waterwise1.htm

**norcalmommy** · 05-14-2009, 05:03 PM

Jackie Clay from Back Woods Home Magazine has a blog where she answers questions. Scroll through it, she talked about canning meat sevreal times over the past few years. FYI - When scrolling through her blog, make sure you have lots of time. I find myself totally side tracked by other info has given out.

http://www.backwoodshome.com/articles2/clay117.html

**pop goes the weasel** · 05-15-2009, 07:57 AM

Thanks I knew you guys could help. I thought that with the excessive amount of burger I'll have I could can some and that way it will keep longer than freezing it. Thanks again.