There is something incredibly nostalgic about the sound of a pressure canner hissing in the kitchen. For many of us, this was the soundtrack to our childhoods. This recipe is a direct tribute to the way my mom used to do it—with a few “secret” adjustments that make the meat more flavorful and tender than anything you’ll find on a supermarket shelf.
Whether you are building a pantry stockpile or looking for a way to get a 15-minute dinner on the table during a chaotic week, this canned ground beef is a total game-changer.
The “Secret” Ingredients
While most basic recipes just call for beef and salt, my mom’s tweaks make all the difference in the world:
- The Meat: 10 lbs of lean ground beef (85/15 or 90/10 ratio is best for canning).
- The Seasoning: 1 tsp of high-quality sea salt per pint jar.
- The “Secret” Twist: 1/4 tsp of beef bouillon granules and a pinch of onion powder per jar. This creates a rich, “browned” flavor even though the meat is raw-packed.
- The Liquid: Boiling water or beef broth (optional—see the raw pack method below).
