When it comes to food preservation, canning ground beef is one of the most practical and convenient ways to ensure you always have protein on hand—without relying on freezer storage.
Unlike freezing, which depends on consistent electricity, canned ground beef stays shelf-stable for months and is ready to use straight from the jar. Whether you’re building a long-term pantry, preparing for food shortages, or simply making meal prep easier, pressure-canning ground beef is a game-changer.
Why Can Ground Beef?
✅ No Need for Freezer Space – Shelf-stable ground beef frees up precious freezer room for other perishable items.
✅ Emergency Food Security – Power outages won’t ruin your stored meat if it’s canned properly.
✅ Fast Meal Prep – Canned beef is already cooked, meaning you can throw it into meals instantly.
✅ Less Waste, More Efficiency – Buy meat in bulk, can it, and avoid spoilage while saving money.
✅ Works for Multiple Meats – This method applies to venison, elk, bear, lamb, pork, sausage, and even mixed meats.
Instead of dealing with freezer burn, thawing times, and wasted storage, canned ground beef is ready when you are—no defrosting required.
Equipment & Ingredients Needed
Equipment:
🛠️ Large Pot or Skillet – For browning ground beef before canning.
🛠️ Pressure Canner & Rack – Required for safe processing of low-acid foods like meats.
🛠️ Jars & Lids – Use clean, uncracked Mason jars with two-part canning lids.
🛠️ Canning Funnel & Bubble Remover – Helps fill jars evenly and remove air pockets.
🛠️ Clean Towels – Expect some mess!
🛠️ Measuring Spoons – Ensures consistent seasoning.
Ingredients:
🥩 Ground Beef (or Other Meat) – Any ground meat works, from beef to wild game.
🧂 Salt (Optional) – Improves flavor, but not necessary for preservation.
🌿 Seasonings (Optional) – Up to 2 tsp dried herbs per quart for pre-seasoned meat.
🍲 Canning Liquid – Use de-fatted broth, tomato juice, or boiling water to fill jars.
🧼 White Vinegar – Used to wipe jar rims for a clean seal.
Step-by-Step Guide to Canning Ground Beef
1️⃣ Cook the Ground Beef
- Brown the meat in a large pot or skillet, stirring often to break up clumps.
- Remove excess fat by draining or rinsing.
- Keep the cooked beef hot prior to canning.
2️⃣ Prepare the Canner & Jars
- Sterilize jars and set up your pressure canner with 2 inches of water and a rack.
- Heat jars inside the canner to prevent temperature shock.
- Bring canning liquid (broth, tomato juice, or water) to a boil.
3️⃣ Fill the Jars
- Pull out one hot jar at a time, fill it with ground beef, leaving 1-inch headspace.
- Tamp down meat using a bubble remover and add more as needed.
- Pour hot liquid over meat, still leaving 1-inch headspace.
- Run bubble remover along jar walls and top off liquid if needed.
- Wipe rims with white vinegar to remove fat and residue.
- Place lid and band, tightening to fingertip tight (not too tight).
4️⃣ Process in a Pressure Canner
- Load jars into canner and lock the lid (without weight yet).
- Bring to steady steam, venting for 10 minutes before adding weight.
- Increase to correct pressure (10-15 PSI, depending on altitude; see below).
- Process quart jars for 90 minutes or pints/half-pints for 75 minutes.
- Turn off heat, allow pressure to reduce naturally to zero.
- Remove weight, wait 10 more minutes, then carefully remove jars.
5️⃣ Cooling & Storage
- Let jars sit undisturbed for 16-24 hours before checking seals.
- Remove bands, wipe down any grease, and store in a cool, dark place.
- Label jars with date & contents for easy inventory rotation.
Frequently Asked Questions (FAQs)
🔹 Why do I need to remove excess fat?
Fat can reduce shelf life and prevent proper sealing. Some will rise to the top after canning—this is normal.
🔹 Is it safe if some meat is above the liquid?
Yes! Some siphoning may occur, leaving parts of the meat exposed. As long as the seal is intact, the contents are safe.
🔹 Can I use raw-pack instead of cooked meat?
Raw ground beef cannot be safely canned—it needs to be browned first for safety and texture.
🔹 Do I need to add liquid?
Yes! Liquid helps distribute heat evenly during processing. Broth enhances flavor, but water or tomato juice works too.
🔹 How long does canned ground beef last?
Properly processed jars last 12-18 months, though some keep flavor quality beyond 2 years.
🔹 Can I add onions or garlic when canning?
Fresh onions, garlic, celery, and other vegetables CAN be added safely as long as the entire mixture is processed correctly at the proper pressure and time.
Final Thoughts: Canning Ground Beef as a Smart, Efficient Meal Prep Solution
Whether stocking up for food security, creating quick meal options, or reducing dependence on freezer storage, canned ground beef is one of the most practical ways to preserve protein long-term.
By following safe canning techniques, you ensure nutritious, ready-to-use meat that’s shelf-stable, cost-effective, and adaptable to any meal.
And best of all? When life gets busy, your food is already cooked and waiting—just open a jar and enjoy.
Want to take your food preservation skills to the next level? Our hands-on canning classes teach you everything from safe pressure canning techniques to meal prep strategies for long-term storage. Whether you’re a beginner or looking to refine your skills, we’ll help you master home canning with confidence. Join us and start stocking your pantry with homemade, shelf-stable meals today!
