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Canning Ground Beef or Sausage
 

 

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CANNING GROUND BEEF OR SAUSAGE

Cook ground meat until lightly browned. Drain to remove excess fat. Fill jars with meat leaving 1-inch headspace, shaking and pressing down slightly. Add boiling broth, bouillon, tomato juice, or water, leaving 1-inch headspace. Add 1/2 teaspoon salt per quart or 1/4 teaspoon per pint, if desired. Wipe jar rims with a vinegar soaked cloth or paper towel. Put on hot lids and canning rings and process in a pressure canner according to the chart below:

Weighted gauge canner
Processing time Altitude 0-1000 feet Above 1000 feet
Pints 75 minutes 10 lb 15 lb
Quarts 90 minutes 10 lb 15 lb

 
Dial gauge canner
  Processing time 0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,001-8,000 ft
Pints 75 minutes 11 lb 12 lb 13 lb 14 lb
Quarts 90 minutes 11 lb 12 lb 13 lb 14 lb

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Copyright 2004 - 2013 Cheryl Driggs
Last modified: 07/15/2013