If you have a pressure canner, you can make shelf-stable ground beef.
It loses some of the flavor (partially because all the fat is gone), but it's great for tacos, pasta, etc and it doesn't require refrigeration.
I strongly recommend browning it first, draining off all the fat, and hot-packing it, as if the fat melts while processing it can siphon out of the can and the jar won't seal properly.
One quart jar (in a recipe) feeds my family for 2 meals.
I water bath and pressure can both, whichever is appropriate. Plan on canning a deer or two and will do a bunch of beef as soon as I have one butchered. Have done the burger before , works well.
If you have a pressure canner, you can make shelf-stable ground beef.
It loses some of the flavor (partially because all the fat is gone), but it's great for tacos, pasta, etc and it doesn't require refrigeration.
I strongly recommend browning it first, draining off all the fat, and hot-packing it, as if the fat melts while processing it can siphon out of the can and the jar won't seal properly.
One quart jar (in a recipe) feeds my family for 2 meals.
I water bath and pressure can both, whichever is appropriate. Plan on canning a deer or two and will do a bunch of beef as soon as I have one butchered. Have done the burger before , works well.