Originally Posted by Jim_Conrad
Originally Posted by jackmountain
Canned hamburger? New one for me.
We do pork tenderloin, sausage balls and chunks of venison. Have never done ground beef. Tenderloin is unreal though.
We canned a bunch of potatoes couple years ago. I dump, rinse, shake in seasoned flour and fry. Keep a bunch of pints at the cabin



I meant the next beef would be half ground and half muscle cuts. The whole cuts could be chunked for canning.


Maybe you could can ground beef though......why not?

You can can ground, but you have to "brown it" before you put it in the jar, and add water to the top, minus head space.

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