🥩 Pressure Canning Beef Patties
Ready-to-Eat Burgers in a Jar – Broth Added for Flavor
📌 In This Article
🥩 The Beef Patty Story
"These beef patties ready to go into canner, beef broth added." 🥩✨
There's something deeply satisfying about looking at a row of jars filled with perfectly shaped beef patties, ready to be transformed into a quick meal. This recipe takes homemade hamburger patties and preserves them in beef broth, creating a shelf-stable protein that's ready to heat and serve.
This is a "rebel canning" recipe that adapts tested methods for canning ground beef [citation:1]. The key is forming patties, browning them for flavor, then packing them into jars with hot beef broth and pressure canning them to perfection.
💬 The convenience: "These patties are perfect for quick meals – just open a jar, heat, and serve."
⚠️ Important Safety Information
⚠️ Read This Before You Start
Beef patties MUST be pressure canned. Ground beef is a low-acid food that requires a pressure canner to reach 240°F (116°C) and safely eliminate botulism spores [citation:1]. Never use a water bath canner for this recipe.
Key Safety Rules:
- Use a pressure canner – stovetop, with calibrated gauge
- Cook patties before canning – brown them for flavor and texture
- Leave 1 inch headspace – critical for proper sealing
- Process for full time – 75 minutes for pints
- Adjust pressure for altitude – see chart below
- Do not add thickeners – flour or cornstarch before canning
Always inspect jars before consuming – bulging lids, off odors, or discoloration mean discard immediately.
📦 Ingredients – For 7-8 Pint Jars
For the Beef Patties
- 🥩 4-5 lbs ground beef – 80/20 or leaner
- 🧂 1½ teaspoons salt
- 🌶️ 1 teaspoon black pepper
- 🧅 1 teaspoon onion powder – optional
- 🧄 ½ teaspoon garlic powder – optional
For the Broth
- 🥫 6 cups beef broth – low-sodium recommended
- 🧂 Additional salt – to taste
💡 Pro tip: "The broth adds flavor and helps the patties stay moist during processing."
📝 Step-by-Step Instructions
Step 1 – Form the Patties
- In a large bowl, mix the ground beef with salt, pepper, onion powder, and garlic powder.
- Form into patties that will fit into pint jars – about 2-3 inches in diameter.
- You should get 7-8 patties from 4-5 lbs of meat, depending on size.
💡 Pro Tip
Make the patties slightly larger than the jar opening – they'll shrink slightly during cooking and processing.
Step 2 – Brown the Patties
- Heat a large skillet over medium-high heat.
- Brown the patties on both sides – do not cook through, just brown for flavor.
- Work in batches to avoid overcrowding.
- Drain excess fat on paper towels.
💡 Pro tip: "Browning creates flavor and prevents the patties from sticking together during canning."
Step 3 – Prepare Jars and Broth
- Sterilize 7-8 pint jars, lids, and rings.
- Heat the beef broth in a saucepan until hot but not boiling.
Step 4 – Pack the Jars
- Place one browned patty in each jar.
- You can stack 2 patties per jar if they're thin enough, but they shouldn't be packed too tightly.
- Ladle hot beef broth over the patties, leaving 1 inch headspace.
- Remove air bubbles with a non-metallic utensil.
- Wipe rims clean, apply lids, and tighten to fingertip-tight.
⚠️ Important: "Do not overfill – the patties and broth need room to expand during processing."
Step 5 – Pressure Can
- Place jars in the pressure canner with 2-3 inches of hot water.
- Lock the lid and vent steam for 10 minutes.
- Close the vent and bring to pressure:
- Weighted gauge: 10 psi (0-1,000 ft), 15 psi (above)
- Dial gauge: 11 psi (0-2,000 ft), adjust for altitude
- Process pints for 75 minutes.
- Turn off heat and let pressure drop naturally.
📈 Altitude Adjustments
Weighted-Gauge Canner: 0-1,000 ft = 10 psi; Above 1,000 ft = 15 psi
Dial-Gauge Canner:
- 0-2,000 ft = 11 psi
- 2,001-4,000 ft = 12 psi
- 4,001-6,000 ft = 13 psi
- 6,001-8,000 ft = 14 psi
Step 6 – Cool and Check Seals
- Remove jars and place on a towel-lined counter.
- Let cool undisturbed for 12-24 hours.
- Check seals – lids should be concave and not flex when pressed.
- Remove rings, label with date, and store in a cool, dark place.
💡 Pro tip: "These patties are fully cooked and just need to be heated and served."
💡 Pro Tips for Perfect Canned Beef Patties
- 🥩 Use lean ground beef: 80/20 or leaner reduces excess fat that can interfere with sealing.
- 🧂 Don't overseason: Canning intensifies flavors – start with less and adjust at serving.
- 🥫 Homemade broth is best: Homemade beef broth adds incredible depth of flavor.
- 🍽️ Serving suggestions: Heat the patties in the broth and serve as burgers, with gravy, or on sandwiches.
- 🧊 Let pressure drop naturally: Rushing the cooling can cause liquid loss and seal failure.
❓ Frequently Asked Questions
❓ Can I water bath can beef patties?
No – ground beef is low-acid and MUST be pressure canned for safety [citation:1].
❓ Why 75 minutes for pints?
This is the recommended processing time for canned meat in pint jars at 10-11 psi.
❓ Can I use frozen ground beef?
Yes – thaw completely before forming patties.
❓ How long do canned beef patties last?
Properly sealed jars last up to 18 months in a cool, dark pantry.
❓ Can I add onions or peppers to the jars?
Yes – small amounts can be added for flavor, but they may soften during processing.
❓ What if my jars don't seal?
Refrigerate unsealed jars and use within 3-4 days.
❓ Can I use an electric pressure cooker?
You need a stovetop pressure canner that can maintain constant pressure.
❓ Why is there liquid loss in my jars?
This can happen if pressure drops too quickly – let it come down naturally.
❓ Can I use turkey or chicken instead?
Yes – but follow the same processing times for poultry.
❓ What are signs of spoilage?
Bulging lids, off odors, cloudy liquid, or discoloration – discard immediately.
📄 Printable Recipe Card
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║ PRESSURE CANNING BEEF PATTIES ║
║ Ready-to-Eat Burgers in a Jar – Broth Added for Flavor ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 7-8 pint jars | PROCESS: 75 minutes
INGREDIENTS:
- 4-5 lbs ground beef (80/20 or leaner)
- 1½ tsp salt
- 1 tsp black pepper
- 1 tsp onion powder (optional)
- ½ tsp garlic powder (optional)
- 6 cups beef broth (low-sodium)
INSTRUCTIONS:
1. Mix beef with seasonings. Form into patties that fit pint jars.
2. Brown patties in a skillet – do not cook through.
3. Heat broth until hot but not boiling.
4. Pack one or two patties per jar. Ladle hot broth over, leaving 1" headspace.
5. Remove bubbles, wipe rims, apply lids (fingertip-tight).
6. Pressure can at 10-11 psi for 75 minutes (pints).
7. Let pressure drop naturally.
8. Cool 12-24 hours. Check seals.
STORAGE: 18 months (cool, dark place).
"These beef patties ready to go into canner, beef broth added." 🥩✨
⚠️ MUST use a pressure canner. Water bath canning is NOT safe for ground beef.
© CanningRebels — Pressure Canning Beef Patties | Ready-to-Eat Burgers in a Jar
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