🥩 Canned Ground Beef
I'm Officially a Rebel!
📌 In This Article
🥩 The Rebel Story
"I'm officially a rebel!! Only did 5 lbs of ground beef to make sure we like the taste. Definitely better than starving. I have a friend telling me she can't in good conscience like my post about this. Oh well.."
There's a moment in every canner's journey when you decide to throw caution to the wind and try something new. For me, that moment was canning ground beef.
I started with just 5 lbs — enough to test the taste and make sure my family would actually eat it. And you know what? It's definitely better than starving. Not everyone agrees with my methods, but oh well. I'm officially a rebel!
💬 The reality: "I have a friend telling me she can't in good conscience like my post about this. Oh well.."
🤘 Officially a Rebel
I'm Officially a Rebel!
🥩"Better than starving — and that's what matters!"
5 lb Test Batch
Start small, learn as you go
Taste Tested
Make sure you like it first
Better Than Starving
Food on the shelf is a blessing
Every canner starts somewhere — I started with 5 lbs!
📦 Ingredients
🥩 For the Ground Beef
- 🥩 5 lbs ground beef – 80/20 recommended
- 🧅 1 large onion – Diced (optional)
- 🧄 4 cloves garlic – Minced (optional)
- 🧂 1 tbsp salt
- 🌿 1 tsp black pepper
🥫 For the Jars
- 🥫 Beef broth or water – For covering
- 🫙 Pint or quart jars
- 🧴 Lids and rings – New lids for best results
💡 Pro tip: "Start with a small batch like 5 lbs to make sure you like the taste before going big!"
📝 Step-by-Step Instructions
Step 1 – Prepare Your Equipment
- Prepare your pressure canner, jars, and lids.
- Sterilize jars and lids in boiling water for 10 minutes.
- Keep jars hot until ready to fill.
💡 Pro tip: "Always start with hot, sterilized jars for a good seal!"
Step 2 – Brown the Beef
- In a large skillet, brown the ground beef over medium-high heat.
- Break it up with a spoon as it cooks.
- Add onion, garlic, salt, and pepper if using.
- Cook until the beef is fully browned.
💡 Pro tip: "Don't drain all the fat — some adds flavor. Leave about 2 tbsp in the pan."
Step 3 – Fill the Jars
- Spoon the cooked beef into the hot jars.
- Leave 1 inch headspace.
- Add hot beef broth to cover the beef.
- Remove air bubbles with a bubble remover.
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
⚠️ Important: "Leave 1 inch headspace — it's essential for proper sealing."
Step 4 – Pressure Can
- Pressure can at 10 lbs pressure for:
- Pints: 75 minutes
- Quarts: 90 minutes
- Adjust for altitude if necessary.
⚠️ Important Safety Warning
Ground beef MUST be pressure canned. Water bath canning is NOT safe for meat. The temperature needs to reach 240°F to kill pathogens.
Follow USDA guidelines for canning meat.
Step 5 – Cool and Store
- Allow pressure to naturally release to 0 PSI.
- Remove jars and cool on a dishtowel for 24 hours.
- Check seals — the lid should be concave and not flex.
- Store in a cool, dark place for up to 1 year.
💡 Pro tip: "Listen for that satisfying 'pop' — that's the sound of a perfect seal!"
🍽️ How to Use Your Canned Ground Beef
🍝 Quick Meal Ideas
- 🌮 Tacos: Heat and season with taco spices
- 🍝 Spaghetti: Add to pasta sauce
- 🍲 Chili: Use as a base for chili
- 🍔 Sloppy Joes: Add sauce and serve
- 🥣 Soup: Add to vegetable soup
- 🍳 Casseroles: Use in any casserole
💡 Pro tip: "Canned ground beef is perfect for emergency food storage — just heat and eat!"
🥫 How to Store
- 🏠 Pantry: Up to 1 year in a cool, dark place
- 🧊 Refrigerator after opening: Use within 1 week
- 🔥 Reheat: Stovetop or microwave
💡 Pro tip: "Label your jars with the date so you know when they were canned."
💡 Pro Tips
- 🥩 Start small: 5 lbs is a great test batch size.
- 👅 Taste test first: Make sure you like the flavor before canning more.
- 🧅 Add onion and garlic: For extra flavor.
- 🥫 Use beef broth: It adds flavor and keeps the meat moist.
- 📏 Leave headspace: 1 inch is essential for safety.
- 🫙 Use new lids: Old lids may not seal properly.
- 🤘 Be a rebel: Don't let the naysayers stop you!
💡 Pro tip: "I'm officially a rebel! Definitely better than starving."
❓ Frequently Asked Questions
❓ Can I water bath can ground beef?
NO! Ground beef must be pressure canned.
❓ How long does canned ground beef last?
Up to 1 year when properly pressure canned.
❓ Should I drain the fat?
Leave about 2 tbsp for flavor, but drain the rest.
❓ Can I add seasonings?
Yes! Add salt, pepper, garlic, and onion.
❓ How many jars does 5 lbs make?
About 7 pint jars.
❓ Why did my friend say she can't support this?
Some people are overly cautious. As long as you follow safe canning practices, canned ground beef is safe.
❓ Can I use ground turkey?
Yes, but add some fat for moisture.
❓ Why did my jar not seal?
Check the rim for residue, use fresh lids, and ensure proper headspace.
❓ Can I freeze this instead?
Yes, but canning makes it shelf-stable.
❓ Will I ever buy ground beef and cook it fresh again?
Probably not for quick meals! Canned is so convenient!
📄 Printable Recipe Card
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║ CANNED GROUND BEEF ║
║ I'm Officially a Rebel! ║
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YIELD: ~7 pint jars | TIME: ~2 hours | PROCESS: 75 min (pints)
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INGREDIENTS
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- 5 lbs ground beef (80/20 recommended)
- 1 large onion, diced (optional)
- 4 cloves garlic, minced (optional)
- 1 tbsp salt
- 1 tsp black pepper
- Beef broth or water (for covering)
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INSTRUCTIONS
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1. Prepare pressure canner, jars, and lids.
2. Brown ground beef with onion, garlic, salt, and pepper.
3. Fill jars with cooked beef, leaving 1" headspace.
4. Add hot beef broth to cover.
5. Remove air bubbles, wipe rims, add lids and rings.
6. PRESSURE CAN:
- Pints: 75 minutes at 10 lbs pressure
- Quarts: 90 minutes at 10 lbs pressure
7. Cool, check seals, and store.
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HOW TO USE
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✓ Tacos & burritos
✓ Spaghetti & pasta sauce
✓ Chili & soups
✓ Sloppy Joes
✓ Casseroles
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OFFICIALLY A REBEL! 🤘
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"I'm officially a rebel!! Only did 5 lbs of ground
beef to make sure we like the taste. Definitely
better than starving." ❤️
© CanningRebels — Canned Ground Beef
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