🥩 Bulk Ground Beef Canning
100 lbs, 2 Canners, 1 Epic Day!
📌 In This Article
🥩 The Beef Story
"When beef is on sale for under $2 a pound, you buy it all and can it for the future!"
There's nothing quite like a great meat sale. When ground beef drops to under $2 a pound, it's time to stock up. But what do you do with 100 pounds of ground beef?
You can it, of course! Pressure canning ground beef is one of the smartest things you can do. It gives you shelf-stable, ready-to-use meat that's perfect for tacos, spaghetti, chili, and more.
💬 The plan: "When beef is on sale, you buy it all and can it for the future!"
I set up two pressure canners and got to work. 100 pounds of ground beef became ~80 quart jars of ready-to-eat, shelf-stable meat. It was one epic day — but SO worth it.
📋 Raw Pack vs Hot Pack – Which Is Better?
🥩 Raw Pack
- Pack raw beef directly into jars
- No pre-cooking required
- Meat shrinks during processing
- Less time in the kitchen
- Meat releases its own juices
Fastest method for bulk
🍳 Hot Pack
- Brown the beef before canning
- Removes excess fat
- More flavor development
- Takes more time
- Adds broth or water to jars
Best for flavor and texture
💡 Pro tip: "Raw pack is faster for bulk canning. Hot pack gives a better flavor. Choose what works for you!"
📦 What You Need
🥩 For the Beef
- 🥩 Ground beef – 100 lbs (or as much as you want)
- 🧂 Salt – 1 tsp per quart (optional)
- 🥫 Beef broth – For hot pack (optional)
🔧 Equipment Needed
- 🔥 Pressure canner(s) – 2 or more for bulk
- 🥫 Canning jars – Quarts (about 80 for 100 lbs)
- 🧴 Lids and rings – New lids for best results
- 🍳 Large skillet – For hot pack method
- 🥄 Large pot – For heating broth
💡 Pro tip: "Have 2-3 pressure canners running at once for a 100 lb batch!"
📝 Step-by-Step Instructions
Step 1 – Prep Your Equipment
- Set up your pressure canners with water.
- Wash and sterilize all jars and lids.
- Keep jars hot until ready to fill.
💡 Pro tip: "Run multiple canners to process the beef faster!"
Step 2 – Choose Your Method
Method 1 – Raw Pack (Faster)
- Pack raw ground beef into hot jars.
- Leave 1 inch headspace.
- Add 1 tsp salt per quart (optional).
- Don't add liquid — the beef will release its own juice.
Method 2 – Hot Pack (More Flavor)
- Brown the ground beef in batches.
- Drain excess fat.
- Pack the browned beef into hot jars.
- Leave 1 inch headspace.
- Add 1 tsp salt per quart (optional).
- Pour hot beef broth over the beef to cover.
⚠️ Important: "For hot pack, drain excess fat to prevent the jars from being too greasy."
Step 3 – Seal the Jars
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
💡 Pro tip: "Wipe those rims clean! Any residue can prevent a good seal."
Step 4 – Pressure Can
- Process in a pressure canner at 10 lbs pressure for:
- Pints: 75 minutes
- Quarts: 90 minutes
- Adjust for altitude if necessary.
⚠️ Important Safety Warning
Meat MUST be pressure canned. Water bath canning is NOT safe for ground beef. The temperature needs to reach 240°F to kill pathogens.
Step 5 – Cool and Store
- Allow pressure to naturally release to 0 PSI.
- Remove jars and cool on a dishtowel.
- Check seals after 24 hours.
- Store in a cool, dark place for up to 1-2 years.
💡 Pro tip: "Listen for that satisfying 'pop' — that's the sound of a perfect seal!"
🥫 How to Store Your Canned Ground Beef
- 🏠 Pantry: Up to 1-2 years in a cool, dark place
- 🧊 After opening: Use within 1 week
- 🍳 Ready to use: Just heat and eat!
💡 Pro tip: "Label each jar with the date and whether it's raw pack or hot pack."
💡 Pro Tips for Bulk Ground Beef Canning
- 🔥 Run multiple canners: Speed up the process.
- 🍳 Hot pack for flavor: It takes longer but tastes better.
- 🏷️ Label everything: Date, pack method, and contents.
- 💪 Take breaks: 100 lbs is a lot of beef!
- 🧂 Don't oversalt: You can always add more later.
- 🥫 Use quart jars: They hold more and are perfect for meals.
- 💰 Buy on sale: That's the whole point!
💡 Pro tip: "When beef is on sale for under $2 a pound, buy it all and can it!"
🍳 Ways to Use Canned Ground Beef
- 🌮 Tacos: Heat and season with taco spices
- 🍝 Spaghetti: Add to your favorite sauce
- 🍲 Chili: Perfect for a quick chili
- 🍔 Sloppy Joes: Add sauce and serve
- 🥣 Soup: Add to vegetable soup
- 🍳 Casseroles: Any dish that calls for ground beef
💰 The Math – Why It's Worth It
- 💰 Beef cost: $1.99/lb × 100 lbs = $199
- 🏷️ Store price: $4-5/lb × 100 lbs = $400-$500
- 🎉 Total savings: $200-$300!
💡 Pro tip: "100 lbs of ground beef at $1.99/lb saves you $200+ over store prices!"
❓ Frequently Asked Questions
❓ How much ground beef fits in a quart jar?
About 1.2-1.5 lbs per quart jar.
❓ Do I need to add liquid?
For raw pack, no. For hot pack, add broth or water.
❓ Can I water bath can ground beef?
NO! Meat must be pressure canned.
❓ How long does canned ground beef last?
1-2 years when properly canned and stored.
❓ Should I drain the fat?
Yes, especially for hot pack — it prevents greasy jars.
❓ Can I can ground turkey the same way?
Yes, the same method works for ground turkey.
❓ Do I need to brown the meat first?
You can raw pack or hot pack — both work.
❓ Why did my jar not seal?
Check the rim for residue, use fresh lids, and ensure proper headspace.
❓ Was it worth it?
YES! Saved over $200 and have meals ready for months.
❓ Would you do it again?
In a heartbeat — when beef goes on sale!
📄 Printable Recipe Card
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║ BULK GROUND BEEF CANNING ║
║ 100 lbs, 2 Canners, 1 Epic Day! ║
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YIELD: ~80 quart jars | TIME: ~1 epic day
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INGREDIENTS
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- 100 lbs ground beef (or as much as you want)
- Salt (1 tsp per quart, optional)
- Beef broth (for hot pack, optional)
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RAW PACK METHOD (Faster)
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1. Pack raw ground beef into hot jars.
2. Leave 1 inch headspace.
3. Add 1 tsp salt per quart (optional).
4. Wipe rims, add lids and rings.
5. PRESSURE CAN: 90 minutes (quarts) at 10 lbs pressure.
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HOT PACK METHOD (More Flavor)
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1. Brown ground beef in batches. Drain excess fat.
2. Pack browned beef into hot jars.
3. Leave 1 inch headspace.
4. Add 1 tsp salt per quart (optional).
5. Pour hot beef broth over beef.
6. Wipe rims, add lids and rings.
7. PRESSURE CAN: 90 minutes (quarts) at 10 lbs pressure.
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THE MATH 💰
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Beef cost: $1.99/lb × 100 lbs = $199
Store value: $4-5/lb × 100 lbs = $400-$500
Total savings: $200-$300! 🎉
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BULK BEEF DAY! 🥩
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"When beef is on sale for under $2 a pound,
you buy it all and can it for the future!" ❤️
© CanningRebels — Bulk Ground Beef Canning
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