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Recipe hamburger beef broth Videos

Easy Canning Ground Beef Without Broth

An excellent addition to your Preps. Finally, meat without being drunk in broth. Tastes more like fresh cooked ground beef.

User Comments

mucnagow2 commented on 28 Sep 2014

Hi! I did this in 1/2. pint jars a year ago. I took some out to test it and it had a pinkish cast to the meat about a quarter inch up from the bottom. I am obsessive about clean everything, pressure & timing when I can anything. The only thing different is our equipment. My canner does not have a gage. It uses weights. For my elevation I should be using 11 pounds but have to use the 15 pound weight. Would that have cause the discoloration? The lids are tight with a good seal. The beef was canned the day I got it & I used no spices. If you think the discoloration indicates spoilage, I will just discard it. It represents a big investment for us but not big enough to get sick over it! Thank you for your help Barbara

Rose Hornsby commented on 10 Dec 2015

You can get a 3 piece weight set and the heat wont be able to go over what weight you use. In other words with mine I only use two pieces of the 3 piece weight set. I dearly love this thing and have ordered me another one for my other canner. You don't have to baby sit the canner and the heat will stay put so you can leave the canner. It's for the Presto canners. Presto Pressure Canner Pressure Regulator //www.amazon.com/dp/B000HMBVQ8/?tag=googhydr-20&hvadid=75488426592&hvpos=1t1&hvexid=&hvnetw=g&hvrand=14457126207740668367&hvpone=&hvptwo=&hvqmt=b&hvdev=c&ref=pd_sl_7widh36a70_b

katiatomsk commented on 24 Aug 2012

We just had a jar last night. I don't can meat with any kind of seasoning, not even salt. Seasonings go bad faster than meat. The 2009 gound beef was great. I have used as old as five year. The meat breaks down a little over that much time. I was causions when using and would only use it in a cooked dish. Anything newer than 2 years, I feel ok eating straight from the jar. Feel free to PM me for other questions. I have canned meat for years and teach classes now. Always willing to help.

RayHChemEng commented on 20 Aug 2012

Loving your videos! Thanks! Looks like you have a Presto Canner. Something I purchased this year is a Pressure Regulator (two actually, one for each canner). It is Presto #50332. I started using this mid season this year instead of the "regulator" that you just replaced. This has two rings that you can add to the base. Base is used for 5 psi, add one ring for 10 psi, or all three rings for 15 psi. I purchased at Amazon. It starts rocking when the pressure gets up and I don't....cont.

perbain commented on 30 Apr 2013

Always cook it up. I have canned it with and without beef broth. I think I like the broth one best of all. I use it to make casseroles, tacos, etc.. I'mstillworkin has a video on canning sausage patties. Thats an idea also, but the result is like meatloaf. In a tough situation though, that may taste like steak know what I mean? I just make mashed potatoes and use the patties with a bit of gravy drizzled over it and its fine. Gotta try things and see what make you happy. Thanks

Sandra Dornick commented on 03 Jul 2013

Great video... I am new to pressure canning and just got my Presto 23 Qt this week. Ground beef on sale (Tampa FL) $2.79 lb. bought about 14 lbs. I have a couple of questions before I start. I will soft fry the mean and try a few jars with broth and without. Is the broth you use a beef base (like for soups) or bouillon based? I don't think I would add salt to the meat if using a broth, but should canning salt be added to the ones without broth? Thanks in advance. Sandy

ohpineapples commented on 27 Aug 2012

Thanks so much for showing us that. I was wondering how that was done. Oh cool is that...wow..now you can just add already cooked meat to whatever your making. I just really think that's the coolest thing!! In a SHTF situation is great. It's also great for working Moms that come home late as they won't have to cook the meat making the meal faster and most important easy on Mom lol = ) Very cool !! Thanks !!!! I want a Taco !! =) I will watch for that video. =)

roseinthepines commented on 20 Aug 2012

Looks great to me! I don't use ground beef much anymore, my son has lost a taste for it which is odd, but when I find it on sale I'll get some to can. He says the texture is different for some reason (I have to agree). Lately it has been as expensive as un-ground beef anyway. Canned some top round steak that was on sale recently - that came out good and there's lots of ways to use it. Did strips and cubes. Looking forward to seeing you make your tacos!

Anal Schwarzenigger commented on 20 Aug 2012

beef is the next thing on my list.. i will use half and half with ground turkey and ground chuck. makes very little grease and when i cook now that is how i do it the turkey is only1.49 a pound and the chuck is 3.00 a pound. i all ready did the carrots and potato and tomato also did chicken noodle and broth. polish sausage. bacon but still need more bacon its a fav. around my house. i love ur vids. good day and god bless--mrs.cntrshot

RayHChemEng commented on 20 Aug 2012

cont...have to watch so closely. I think it might use a little bit more energy since some of the steam releases through the regulator but to me, it is well worth it. I also feel safer using the canner around my wife and 4 year old. You can still keep the heat down so it barely rocks. Now I don't have to worry if my gauge is right either! Bought 12 lbs of chicken tenderloins a little while ago! Can't wait to jar it up! Thanks again.

Randy J commented on 20 Aug 2012

I have been water bath canning the tomatos and peppers. I wanted to try canning butternut squash and pumpkin later on. I have a piece of Brass Rod that I use to plunge that hole. Mom went thru hell with burns when the hole plugged up and sprayed napalm hot tomato paste over the entire kitchen and herself. and yes she was very experienced with pressure equipment which might have got her in trouble from shortcuts.

katiatomsk commented on 21 Aug 2012

My Gound Beef in jars packed in boiling water have a different appearance above the water line. All my meat does that. It isn't bad but it looks different and I find that the chunks of beef above the water line are often tougher. I wonder if the majority of your jars are going to have that appearance in a few months? Let us know. I have jars of meat from 2009 that I am using up.

msjaebea commented on 01 Nov 2012

I canned some last night, unseasonsed. Tonight, I made spaghetti. Right out of the jar, I treated the meat like it was raw. With my onions, garlic and mushrooms (in a little olive oil), I sauteed the ground beef and seasoned it with Italian seasoning. My spaghetti was outstanding! Season it while its cooking with whatever you are adding it to. Btw, I love the texture!

Tina's Delightful Creations commented on 19 Sep 2012

I am interested in what areas of the country all of you ladies live. Everyone seems to be getting great bargains on their supplies, especially the meat. I am about 70 miles from NYC and ground beef is $4.59lb here right now, if it goes on sale it will only go down to $3.99. I have decided that when steak goes on sale I will just grind it myself it will be cheaper.

PixieTrailSprite commented on 28 May 2014

Good tip about having parts on hand. I would add that if the canner uses a gasket, it's a good idea to have an extra one of those around. My next canner will be metal on metal because my Presto goes through a new gasket about every 2-3 years. Can't tell you how many times I started a canner project only to discover the gasket was bad :(

ohpineapples commented on 29 Aug 2012

Oh that's wonderul ! That was very cool of you to take it and share with your sudents ;) I bet the kids got a big kick out of it and how the meat came already cooked like that. Did you tell them how you cooked it? How are old the kids..are they little kids? I think that was so nice of you to share with the kids! Great job! =)

perbain commented on 20 Aug 2012

Some people say 2 years, some 1, I eat them if they are sealed. My mom use to can as I was growing up and her being from the Depression, I don't remember her being too fussy. She use to say, "If you canned them right and they are sealed, they are good." We rotate so my meat rarely gets over two years old. I hope this helps.

loopev commented on 28 Apr 2013

Is it best to cook first? I'm new to canning...saw the raw pack video...saved steps...just packed without cooking. I didn't like the taste of the results. It has a taste I can only describe as tasting like dog food smells????? is that normal? Should I cook it first or at least put some kind of flavoring in it??? Thanks

chivone21 commented on 24 May 2013

Thank you for a very nice video! I was just wondering. If I use the leanest hamburg I can find (maybe have a roast ground up at the butcher) after cooking it, then dry canning it for 1:15 min in pint jars, I'm wondering, does it taste dry after 240* in a canner for over an hour? It seems like it'd taste like sawdust.

TheJanbates commented on 24 Aug 2012

Thank You so much...I got the answer i was hoping for... want to STOCK UP. Question: Am having problems with siphoning. have tried less liquid, less meat, less fat in jar, letting the canner cool down totally, etc. I am concerned that the seal will fail and i will lose my expensive meat.....any advice? thank you

gerald b commented on 20 Aug 2012

we are starting to can up a bunch of meats but we are working on chicken and beef this month along with putting up veggies from the garden and making pickles and blueberry jam just so much to get ready and so little time just wish we had another pressure canner that might help to speed things up alot lol

GrandpawCoyote commented on 20 Aug 2012

Looks great ma'am! We canned ground beef with broth over it recently. We'll have to try this now, I bet it sure will make good tacos, burritos, and tostadas. Gonna try and can up some fajita meat soon too. Thank you, as always, for sharing. It's a great help to many of us. G-d bless you and yours Ma'am.

NoemiMuniz1 commented on 14 Sep 2015

thank you for your videos they are an inspiration one of the things that I like is the you are very simple I could understand you and you go right to the point you don't start telling a love story about stuff you go straight to canning thank you very much

khaotia1 commented on 10 Oct 2012

I canned 10lbs about 2wks ago and I opened two cans today it smelled like most canned meats the meat was really tender but the taste was horrible it wasn't that the meat went bad it just taste like canned meat maybe I will try to season it first next time

TheJanbates commented on 24 Aug 2012

I notice that your meat is still bubbling.... I am having a terrible problem with siphoning....one of the main things i read is to allow the canner to cool down completely.....getting desperate to find out what i may be doing wrong....any suggestions

katiatomsk commented on 24 Aug 2012

I guess by siphoning, you mean you are loosing liquid in the jars during canning? You will loose a little. Usually about a 1/2 inch in meat jars. If you are loosing a great deal more, several things can be happening. I will PM you with ideas.

TheJanbates commented on 24 Aug 2012

How is the quality of your 2009 canned meat? i read that you should use meat within one year.....but i was hoping that someone could tell me how their quality is for longer periods...thanks...new meat canner person...learning learning

perbain commented on 04 Jul 2013

It wouldn't hurt. You can also add a 1/2 teaspoon of bouillon if you would like instead of salt. That gives a great taste to the beef. I usually use my own beef broth, but if I am canning raw pack, I use bouillon. Hope this helps

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User Comments

Oy Dela Goy commented on 30 Jan 2016

the host seems so pretentious.

mara rose commented on 31 Jan 2016

How?

Cameron Barrett commented on 30 Jan 2016

I need to know what knife that is?

SolixTanaka commented on 30 Jan 2016

+Cameron Barrett Shun's premier nakiri

John Kokolakis commented on 30 Jan 2016

pork floss instead of pork rinds for sho tho

myultumatum commented on 30 Jan 2016

pork rinds is the traditional topping just to add crunch.

laurawashere commented on 30 Jan 2016

I don't even eat meat so I'm not really paying attention, its a mixture of being a culinary student and having a crush on him lol

Miss Hawk commented on 31 Jan 2016

tell me about it, I'm vegetarian and I still watch lmao

laurawashere commented on 30 Jan 2016

@igrenade Another unique punch line. Trust me, I didn't take offence- you have poor basic reading skills. I was pointing out how sad it is to troll in your spare time hoping to start an argument and have something "fun" to do. Whatever makes you feel better about yourself.

igrenade commented on 30 Jan 2016

+laurawashere relax, don't take it so hard. i know you have some instincts and reflexes going on but it's not a dick.

Nior Blanc commented on 30 Jan 2016

To be honest it is soo tru studying in a culinary it's hard to focus when your chef is hot

laurawashere commented on 30 Jan 2016

+igrenade Lmao, how does saying that to someone satisfy you? Other than the fact that you have 3 people liking your comment... Good job anonnymous! You're so edgy and rebellious.

RobinOrzo commented on 30 Jan 2016

Lol I tried to concentrate on the dish but he's so attractive I got flustered

igrenade commented on 30 Jan 2016

+laurawashere you're more desperate than dudes making comments about tits and ass.

Hor Rebecca commented on 30 Jan 2016

SAMEEEE

On The Go With Glo commented on 30 Jan 2016

+laurawashere hahahaha yess!!!

Canning Ground Meat WITHOUT BROTH

If you have a Question for me. Please e-mail it to me..writing QUESTION in the subject box of the e-mail. If You Want to contact me..Please do not message me ...

User Comments

Alexandra Falcon commented on 25 Jul 2015

Just a question please. ( I love all your canning video's) when your canning dry cooked meat do you not have to worry about air being trapped or is that just when your adding water or broth? I have been watching and taking things in because I want to start canning myself and feel I have learned so much with the do's and don'ts you are teaching us.

OurHalfAcreHomestead commented on 29 Jul 2015

+Alexandra Falcon you only have to worry when adding liquid

Modern Pioneers commented on 17 Jun 2015

So goat is like Bison - I've heard the same about Bison as goat meat. interesting..

Beverley Volfie commented on 17 Jun 2015

+Modern Pioneers as long as you don't butcher an INTACT male..that meat is SKUNKY

hurdman commented on 31 May 2015

Great way to store sale meat.

OurHalfAcreHomestead commented on 31 May 2015

+hurdman Excellent!

Ash Kitt commented on 28 May 2015

ZOMG, Sooooooooooooo hungry now! owo

OurHalfAcreHomestead commented on 28 May 2015

+Ash Kitt it is so good!

Noahs Ark commented on 26 May 2015

Moose grind is good mixed with ground pork altho I love straight moose for spaghetti.

OurHalfAcreHomestead commented on 26 May 2015

+Noahs Ark drooling like homer simpson over a doughnut at the THOUGHT of moose meat!

chivone21 commented on 25 May 2015

I always enjoy your videos. I just have one question. I couldn't quite make it out after the bottles were taken out. The hamburger stays separated the way you put it in, and doesn't "clump" together into one solid chunk after the process?

OurHalfAcreHomestead commented on 26 May 2015

+chivone21 It does clump..but because it is alaredy cooked..it breaks apart easily with a fork!

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User Comments

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Debbie Gaudet commented on 24 Jan 2016

GOD only helps those who help themselves.

Brother John commented on 24 Jan 2016

+Debbie Gaudet Luke 18: 9 And he spake this parable unto certain which trusted in themselves that they were righteous, and despised others:10 Two men went up into the temple to pray; the one a Pharisee, and the other a publican.11 The Pharisee stood and prayed thus with himself, God, I thank thee, that I am not as other men are, extortioners, unjust, adulterers, or even as this publican.12 I fast twice in the week, I give tithes of all that I possess.13 And the publican, standing afar off, would not lift up so much as his eyes unto heaven, but smote upon his breast, saying, God be merciful to me a sinner.14 I tell you, this man went down to his house justified rather than the other: for every one that exalteth himself shall be abased; and he that humbleth himself shall be exalted.

Hurst Shiftin commented on 21 Jan 2016

retard. your going to sit there let your self/family be slaughtered..

Patricia Burch commented on 24 Jan 2016

+Sebastian Caine True

Brother John commented on 22 Jan 2016

I did a Video on this just yesterday.Why did Jesus Christ say buy a sword. Luke 22: 36https://www.youtube.com/watch?v=yVaZrb7nKTE

Sebastian Caine commented on 22 Jan 2016

+Brother John Jesus TOLD his diciples to buy a sword to defend themselves, of course you dont go out and hurt people, but their is evil and jesus told his diciples to defend themselves and if they dont have a sword, then sell something you have so you have the money to buy a sword...He said to them, "But now if you have a purse, take it, and also a bag; and if you don't have a sword, sell your cloak and buy one.

Brother John commented on 21 Jan 2016

+Hurst Shiftin Moses and all that were with him had no weapons and a great river in front of them and all of Pharaoh;s army were closing in on them. Moses trusted in the Lord. After the day was done tell me who was walking on the safety of the dry land?

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User Comments

Jonatan Daniel commented on 23 Oct 2015

vc passou por sima da propia mina de aprocimidade

tutu arruda commented on 30 Oct 2015

+Jonatan Daniel vc tambem passou por cima da escola

marcos vinicius campos commented on 06 Jan 2015

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marcos vinicius campos commented on 06 Jan 2015

AMIGÃO

spitcorp commented on 06 Jan 2015

Hehehe. vlw cara. abração pra ti e pro careca do teu pai. kkk

Luiz Carral commented on 06 Jan 2015

Spit seu nub, vc se explodiu na própria mina de proximidade

spitcorp commented on 06 Jan 2015

+Luiz Carral Achei que todas tinha sido explodidas por eles. kkkkkkk

JeanCarlos Ribas commented on 05 Jan 2015

spitcorp ou alguem poderia me responder que se eu jogo gta v no xbox 360 e eu comprar o xbox one e voltar a jogar gta v no xbox one eu volto com o meu dinheiro e com as misões que já fiz na antiga geração ???

xXxMLG_k1ll3r_Pr0xXx #NãoSei commented on 11 Jul 2015

Obviamente não vai voltar o seu dinheiro e as missões já feitas

luis gustavo commented on 03 Jan 2015

tuna o buffalo stock ou o jester stock

luis gustavo commented on 04 Jan 2015

+spitcorp é, eu vi o jester agora,faz o buffalo que ele fica insano, curto mt seus videos, abraço spitão

spitcorp commented on 04 Jan 2015

jester já fiz meu amigo. o buffalo ainda vou fazer. abrass

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User Comments

MsStanleycat commented on 26 Jan 2016

I just keep stressing that the leg of electric fryer is going to slip off the counter and spill hot meat and fluid on you.

MsStanleycat commented on 26 Jan 2016

+Linda's Pantry I am very happy about that, but the camera angle makes It look like the leg is right on the edge ready to slip. Whew!

Linda's Pantry commented on 26 Jan 2016

+MsStanleycat Pretty sure didn't happen:)

Elliott Gilman commented on 20 Jan 2016

just a thought correct me if i'm wrong, but any ACID fruits and veggies along with meat have to be pressured canned right. feed back is welcome please and thank you.

Elliott Gilman commented on 21 Jan 2016

thank you kindly

Linda's Pantry commented on 21 Jan 2016

Yes :)

Cathy Hansell commented on 18 Jan 2016

Can you dry can venison the same way?

Linda's Pantry commented on 18 Jan 2016

+Cathy Hansell Yes

tooterr101 oldgeezer commented on 27 Dec 2015

question: what is the shelf life of the canned hamburger meat, will it be consumable- 6-12 months later.

tooterr101 oldgeezer commented on 27 Dec 2015

+Linda's Pantry Thank you

Linda's Pantry commented on 27 Dec 2015

+tooterr101 oldgeezer I have eaten 3 year old ground meat off my shelf with no problems but it is recomended that you use it within a year :)

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