🥩 Canned Ground Beef
50 Pounds for $1 a Pound!
📌 In This Article
🥩 The Beef Deal Story
"Canning ground beef. Our neighbor got a special deal on a bunch, so he only charged us $1/pound! So we got 50 pounds! Grass fed is about all we know."
You can't beat a deal like this. When a neighbor offers grass-fed ground beef for $1 a pound, you don't just buy a few packs—you buy 50 pounds!
But with 50 pounds of meat, the freezer fills up fast. That's where canning comes in. By pressure canning the ground beef, you free up all that freezer space and create a shelf-stable, ready-to-eat protein source that will last for years.
Whether you use it for tacos, spaghetti, or casseroles, having canned ground beef on the shelf is a game-changer for busy weeknights.
💬 The verdict: "Grass fed is about all we know." — Once you go grass-fed, you never go back!
💪 Why Can Ground Beef?
Freezer Space & Convenience!
🌮"50 pounds!"
Saves Freezer Space
Shelf-stable instead
Instant Meals
No thawing or browning
Stock Up on Sales
Buy in bulk, save big
Turn a massive meat haul into a year's worth of quick dinners.
📦 Ingredients
This recipe is flexible based on how much meat you have.
🥩 For the Canned Ground Beef
- 🥩 Ground beef – grass-fed is great, lean is best (80/20 or leaner)
- 🧂 Salt and pepper – optional
- 💧 Water or beef broth – optional for covering
🫙 For the Jars
- 🫙 Quart or pint jars
- 🧴 New lids and rings
💡 Pro tip: "You can raw-pack the ground beef, or you can brown it first. Browning it first helps drain excess fat, which can affect the seal, and gives it a great texture."
📝 Step-by-Step Instructions
Option 1: Raw Pack (Easiest)
- Loosely pack the raw ground beef into hot jars, leaving 1 inch headspace. Do not press it down tightly.
- Add salt and pepper if desired.
- Do not add liquid; the meat will create its own broth.
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
Option 2: Brown First (Recommended for flavor)
- Brown the ground beef in a large skillet.
- Drain the excess fat (this is important for a good seal and flavor).
- Pack the cooked meat into hot jars, leaving 1 inch headspace.
- If desired, add a little hot beef broth or water.
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
⚠️ Important: "Leave 1 inch headspace — it's essential for proper sealing."
Pressure Canning
- Place jars in your pressure canner with 2-3 inches of water.
- Seal the canner and bring to 10 lbs pressure (adjust for altitude).
- Process quarts for 90 minutes (pints for 75 minutes).
⚠️ 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.
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.
❓ Frequently Asked Questions
❓ Do I have to brown the meat first?
No, raw packing is perfectly safe. However, browning it first helps render and drain the fat, which leads to a better seal and less greasy final product.
❓ Why is my canned ground beef greasy?
Ground beef has a lot of fat. If you raw-pack it, the fat will render out. You can skim the fat off when you open the jar before using it.
❓ Can I add taco seasoning or spaghetti sauce?
It is not recommended to add thickeners or sauces before canning. It is best to can plain ground beef and add your seasonings when you heat it up for a meal.
❓ How long does canned ground beef last?
When properly pressure canned and stored in a cool, dark place, it will last for 1 to 2 years.
📄 Printable Recipe Card
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║ CANNED GROUND BEEF ║
║ 50 Pounds for $1 a Pound! ║
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YIELD: Variable | TIME: ~2.5 hours | PROCESS: 90 min (quarts)
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INGREDIENTS
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- Ground beef (lean or grass-fed recommended)
- Salt and pepper (optional)
- Water or beef broth (optional)
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INSTRUCTIONS
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1. (Optional but recommended) Brown the beef and drain
the excess fat.
2. Loosely pack the raw or cooked meat into hot jars,
leaving 1 inch headspace. Do not press it down tightly.
3. Add salt/pepper or a splash of hot broth if desired.
4. Wipe rims. Add lids and rings finger-tight.
5. PRESSURE CAN:
- Quarts: 90 minutes at 10 lbs pressure
- Pints: 75 minutes at 10 lbs pressure
6. Cool, check seals, and store.
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"So we got 50 pounds! Grass fed is about all we know." 🥩💰
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© CanningRebels — Canned Ground Beef
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