Dry Canning Ground Beef…and More

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This is great information on canning meat and specifically on ‘dry’ canning ground meat. Learn how to can meats like pepperoni, salami, and ham! Dry Canning Ground Meat (scroll down the blog to find this posting): www.backwoodshome.com ‘You Can Safely and Easily Can Your Own Meat’ article: www.backwoodshome.com

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25 Responses to Dry Canning Ground Beef…and More

  1. oh I do own a canner, but reading about how oven canning is not recommended is what made me think this system out.. the problem is the heat transfer coefficient of air, which is why I use the roaster with oil/fat in it. my original thought was to use a deep fat fryer which has a built in temp control but since I own a oven and a roaster and fat from whatever meat…. and I wanted to do more than 4 jars at a time :) the whole thing is not a big production like pressure canning

    again Tony

    spirotagnw
    January 5, 2013 at 10:19 pm
    Reply

  2. I felt my brain being pulled and stretched in very weird ways as you were explaining your techniques. What you say would seem to make sense, however, I can’t recommend it for anyone else. I’ve seen no guidelines on canning this way, and I know that oven canning specifically is not recommended. If you haven’t gotten sick, I’d say it’s working for you. Please, consider a pressure canner.  I think it would be so much more efficient for you.

    katzcradul
    January 5, 2013 at 11:14 pm
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  3. can I have your opinion on this?I use my roaster with an inch of fats from the meat in the bottom I set my oven to 270 and run it for twice the normal canning time. so far so good (last 2 years) since botulism dies at 250 and the fat supplies the heat transfer to the jars and the roaster catches any breakage (none as of yet) and provides plenty of surface for heat transfer.. am I missing something? since I don’t save fat I reuse it this way before disposal..your opinion?

    tony

    spirotagnw
    January 5, 2013 at 11:19 pm
    Reply

  4. Thank you, Mercedes…happy to do it.

    katzcradul
    January 5, 2013 at 11:54 pm
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  5. God Bless you for this information. Your videos are life saving. I thank God I have found you and Bexar Prepper and Misty I mean all of you have been tremendous with all the help you give us.
    Thank you. M in Nevada

    Mercedes Adames
    January 6, 2013 at 12:44 am
    Reply

  6. I can hot/hot because then you don’t get “floaters.” The reason why your chicken had so much broth at the bottom was because you canned it raw. Same with veggies and other stuff. Still, your chicken won’t have been cooked three times–once on the stove/oven and again during canning, and yet AGAIN in a casserole, soup, whatever. Hell, that chicken’s quality is going to be a mess.

    So if you’re not canning to win a ribbon at the state fair, do it the way you do already. IMO.

    tekobari
    January 6, 2013 at 1:06 am
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  7. Thank you so much for the reply. I feel more comfortable with the hothot method also.

    notsquaretoprepare
    January 6, 2013 at 2:02 am
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  8. Personally, I’m a hot/hot person. I’d heat the meat, and put it in hot jars. Good question.

    katzcradul
    January 6, 2013 at 2:42 am
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  9. I got ground chuck on sale for 1.99 lb. Food Lion grand reopening. I plan on dry canning part and canning chili with part. I didn’t have time to brown and can today. I browned and drained the meat and put it in the fridge when it cooled. My question is do i reheat the meat and put in hot jars or cold or room temp meat in cold jars. I love and appreciate all you do!

    notsquaretoprepare
    January 6, 2013 at 2:51 am
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  10. Thanks for your honesty. That is another reason I like you. You are a straight shooter and tell it like it is. I have watched BexarPrepper on meatloaf. I will look into the meatballs. I would like to can as much of the meats we eat as possible. I work so many hours a week that if nothing else it will make meal prep so much easier. My grocery store is having a sale of ground beef for $1.88 lb. It is the 85% lean so I want to get lots and can, can, can!!!

    Doreen Crawford
    January 6, 2013 at 2:57 am
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  11. While I’m humbled by you confidence in me, I’m not going to be much help here. I don’t can meatloaf or meatballs. Lots of people on YouTube do. I think BexarPrepper has a video on canning meatloaf. My meatloaf/meatball recipe has both bread and eggs in it…not recommended for canning. I just can’t give you advice, with a clear conscience, on something I’ve never personally done. Take care.

    katzcradul
    January 6, 2013 at 3:02 am
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  12. Greetings, I am once again drawn to you videos. I was wondering if you have any advice on canning meatballs and meatloaf? Should I dry pack the meatballs? They will be beef and I have heard so much about mushy beef canned with broth or liquid and dont want that. Want to try some meatloaf in wide mouth pints too. So again, any advice? I trust your word and experience more than any other!! Thanks again.

    Doreen Crawford
    January 6, 2013 at 3:38 am
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  13. What a sweet thing to say…thank you.

    katzcradul
    January 6, 2013 at 4:34 am
    Reply

  14. I can’t tell you how much I appreciate you! The only thing that would be better would be to be your neighbor. :) thanks again for the time you take to make these videos.

    mucnagow2
    January 6, 2013 at 4:56 am
    Reply

  15. Hey! We love our groupies…I’m almost up there with you by the way. LOL Whoohooo on your ground beef. Way to go!

    katzcradul
    January 6, 2013 at 5:43 am
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  16. I managed to wriggle in 27 wide mouth pints of browned dry packed ground beef yesterday and I am just so happy with those sweet little jars. Again so many thanks to you and Bexar, Misty, and Linda. I am a 60 year old groupy!

    RhodeToPrepping
    January 6, 2013 at 5:55 am
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  17. Happy to do it. I use onion and garlic in everything I use ground beef in, so I understand what you’re saying.

    katzcradul
    January 6, 2013 at 6:47 am
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  18. Have browned ground beef with diced onion in the canner now with some chicken. Only did two jars of the ground beef because that is all I had. Wanted to see what would happen by adding the onions. Seems like everything I use ground beef in has onions also so I thought I may as well through them in now. Appreciate the above links and all the ideas and work you “YouTube” ladies do for us out here on the other side of the screen!

    RhodeToPrepping
    January 6, 2013 at 7:35 am
    Reply

  19. I’m so glad that you gave it a try and that your pleased. Thank you so much for supporting my channel. I really appreciate it.

    katzcradul
    January 6, 2013 at 8:30 am
    Reply

  20. I just finished dry canning 20 jars of ground beef. I am in love. Thanks for the heads up since I really did not like the mealy soggy beef from regular canning.

    PrissyPrepper
    January 6, 2013 at 8:45 am
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  21. Your going to love using it. It makes the best barbeque sandwiches.

    katzcradul
    January 6, 2013 at 9:20 am
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  22. We just ground up a couple chuck roast I got on sale and then did the dry canning method, we haven’t tryied it yet but it looks wonderful in the jar!!

    TheBayouBound
    January 6, 2013 at 9:29 am
    Reply

  23. Im with you, i just love Jackie Clay, and Backwoods Home is my favorite Magazine, lots of great information

    tryintoprep
    January 6, 2013 at 9:43 am
    Reply

  24. That’s terrific!

    katzcradul
    January 6, 2013 at 9:48 am
    Reply

  25. I dry canned ground meat last night. I got the really lean tube at Sam’s Club, added onions and my favorite spices and it is awesome! Thank you for this info!

    catlynnwittie
    January 6, 2013 at 10:26 am
    Reply

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