Canning hamburgers can be done using a pressure canner, which is necessary to ensure that the food is safely preserved and free from harmful bacteria like Clostridium botulinum. Here’s a general guide on how you can pressure can hamburgers:
Ingredients and Equipment:
- Ground beef (lean meat is preferred to reduce fat in the jars)
- Salt (optional, for seasoning)
- Pressure canner
- Canning jars with lids and bands
- Jar lifter
- Canning funnel
- Clean towels or paper towels
- Meat thermometer
Procedure:
- Prepare the Pressure Canner:
- Ensure your pressure canner is clean and in good working condition.
- Check the rubber gasket and pressure gauge for any defects.
- Prepare the Ground Beef:
- Season the ground beef with salt if desired.
- Shape the ground beef into patties or crumble it into chunks, depending on your preference.
- Fill Jars:
- Place the shaped or crumbled ground beef into the canning jars, leaving about an inch of headspace at the top.
- Use a clean towel or paper towel to wipe the rims of the jars to ensure a good seal.
- Add Liquid (Optional):
- You can add hot water or broth to the jars, leaving 1 inch of headspace, to cover the meat. This can help maintain moisture during the canning process.
- Secure Lids and Bands:
- Place sterilized lids on the jars and screw on the bands until they are fingertip-tight. Do not overtighten.
- Load Jars Into Canner:
- Place the filled jars into the pressure canner. Follow the specific instructions for your canner regarding water levels, venting, and pressurization.
- Process Jars:
- Process the jars according to your pressure canner’s guidelines and the USDA recommendations for canning meat. This typically involves reaching a specific pressure and maintaining it for a set amount of time.
- Cool and Check Seals:
- Once the processing time is complete, turn off the heat, and allow the pressure canner to cool naturally.
- Carefully remove the jars with a jar lifter and place them on a clean towel or cooling rack.
- Allow the jars to cool completely, and check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed.
- Store:
- Store the sealed jars in a cool, dark, and dry place. Label the jars with the date of canning.
Always refer to the specific guidelines and recommendations from your pressure canner’s manufacturer and the USDA for safe canning practices. Additionally, if you are new to pressure canning, it’s advisable to thoroughly read and understand the instructions that come with your canner.
