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I'm planning on canning some ground beef, I want it loose so from what I understand it should be precooked ( essentially hot pack). Is there an easy way to precook over 15 pounds of ground beef? Should I do it in batches in my biggest skillet or will it cook fine in a 12qt stockpot?
 

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I just did about 15 to 20 lbs last month....I did it in my stock pot but also did it in two batches...when I packed my meat I took beef broth and used it for the liquid. It turned out really good. Even though I double and triple drained it I still got some grease in it but it reheated up fine when I used a jar of it last week.
 

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When I cook large amounts of ground beef for canning I use my electric turkey roaster. You can add a little water if its really lean.

I have cooked it then canned it right away, I have also cooked it, then frozen it, and then canned it on a different day. I just thaw the meat and pack it in the jars then process. The canner won't come to pressure until the meat is hot anyway, so it saves me a step.

I do ground beef just drained, no added liquid, or I do ground beef, drained in tomato sauce.
 
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