Just an update on this method, I opened a jar of this ground beef that I canned 3 years ago. It was perfect, like fresh cooked beef.. I am planning on doing another 30 pounds tomorrow. Thanks again LInda.

Well, pretty Miss Linda, if just found your program. I must tell you how much I enjoy your presentation, all the things you bring to our attention. I'm 80 now and dont do many things anymore and due to that its important for me to entertain myself. And I've always worked hard and thoroughly. So it's difficult to keep my mind still working. A real thank you for your U Tube programs in these lovely home making. Your kitchen and your sweet self are wonderful to watch and that makes it a pleasure. So fondly, mrsjob...ps I'll b watching you now :) ( I think that is a smile)

Thank you Linda! NW Georgia. I took up canning when I was in my early 20s and everyone thought I was crazy, now everyone asks me some pretty wild questions! I got my canner(American) in 1982, bought out of a sale flyer for my birthday gift from my dad. My mother told me I was stupid; that all canners had to have rubber rings; which was why I wanted that paticular canner.It was a new thing then(early 80s)heavy aluminum with threads at the lip ang wingnuts to tighten it down.When it came in and my parents brought it up to me for my Bday cookout at my 3/4 acre garden, she whispered to my boyfriend "it doesnt have a rubber seal!"Never apologized, nothing. I have forgotten more than I will ever remember; but alot is starting to come back.Im teaching my neighbor to can and peserve and she has gone wild with it! My canner is the American 915. It is 35 years old and still looks new and you wont find anything better! Everyone that has seen me in action with it or helped me can has fallen in love with it. I got it new from the factory for 58.dollars.The canner runs in the neighborhood of 400.now. Id still go with it! You wont lose with the American canner. Go with the tall stack.Thats the one above mine.I think its a 916. You can double stack your short jars. God Bless and keep canning! Love "Chele".

Brought back great memories of my mother doing all this in the 1930's. On a coal fired stove. Plus I remember her making a hamburg pie. Everything tasted so good when you knew what hunger was.

I was inspired by this and have canned 20 pints this way during our Covid 19 lockdown. My husband made tacos with a jar yesterday and he's a picky eater, but this ground beef got a thumbs up!! Thanks Linda. God bless.

I've been dry canning hamburger since the early 80s I do both in water and dry depending on the recipe I use depends on which one I open I'm glad somebody showed everyone a new way well it's 2021 and I can honestly say it works cuz I'm still here and so is my family

My mom a long long long time ago god rest he soul was canning a meatless chilli just beans n sauce. She forgot they were on and went outside to hang laundry. I came home from school. In stead of heading to the fridge for snacks I went straight to my room and this loud explosion happened. I went into the kitchen and the lid to the pressure canner was imbedded in the ceiling there was chilli sauce n beans all the way into the living room and glass from the jars. My mom knew I was home and realized what she forgot and came in screaming if I was OK. I was perfectly fine but it took weeks to clean that stuff up. We had to replace the living room furniture. all the curtains and two kitchen cabinets. My dad swore til the day he died she did it to remodel the house.

I finally decided to "brave" pressure canning and I am doing your ground beef process. So excited to see the final results. Can't thank you Linda and all the other fab you tubers (Katzcradle, MIsnowpony, Bexar, MrsV) enough for sharing with us.

You have made my day, I thought it was a lost art I canned for years in the 60's and 70's now I cook most of the time in smaller pressure cookers it's so fast, when I was working I could come home put frozen meat and vegetables in cooker or dried beans and frozen sausage in cooker and we could be eating in 45 min. I love what your doing maybe some young people will try it.

Thank you Linda for this great video. I live in the middle of the Daniel Boone National Forest, so there are times that we can't get to town for shopping. I have canned ground beef before but we weren't crazy about it. I canned 11 pints with this method yesterday and we made hamburger stroganoff today, and loved it. So thank you so much.

Great video... To give you a back ground on comparison; My grandparents spent their entire lives as farmers/ranchers hence they only ate what they raised and this is exactly how my grandmother canned her ground beef and venison.

I have canned meat this way, then my Amish friends tell me they simply raw pack & can that way. Both seem fine, quicker & easy to raw pack. I can lots.. a big batch of soup or chili, extra veggies... I keep my canner going, even doing raw milk canning lately:) Be prepared, not scared. God bless!

I watched a seminar by Wendy DeWitt, an LDS food storage instructor. She said she cans hamburger/ground beef raw the jar dry. It cooks in its own juice. She said she didn't like the way precooked turns into "bits", and you will need to cut it out of the jar. It will become a loaf, but you can break it down as needed. I have done a boiled method. No splattering grease and the fat can be skimmed off the water when cooled. All ways are right, just spreading the info. There is even a recipe for meatloaf in a jar I am planning on trying.

funny- you keep saying, "I'm super excited," and watching a video it does SEEM a little goofy UNTIL YOU CAN YOUR OWN... THAT'S when you feel that exact same feeling! You just don't understand until you try it... it's a strange-nervousness as you're canning - hoping and praying it seals, that you didn't make a mistake and get botulism or something... then.. Click- the first har's lid pops/seals... that is an exciting feeling! Of course, then it's the first time you actually USE the product you've canned- it REALLY makes you feel great.

Loved the video. BTW put this video on pause and DO call your mom or grandma then come back to it later. I called my grandma about a recipe one time, and she reminded me again about the Joy of Cooking cookbook she had given me. I said, "I appreciate the cookbook and I'll always have it, but I won't always have you." She never reminded me of my cookbook again. 😊

yay you're in reno, i'm in vegas. i put your video on, just out of curiosity. I think about canning, but have never done it before. I'm making chili right now and your video is motivating me to cook. I want to eat healthy, but I get lazy about cooking. I love your personality. Wish I had your energy, LOL

I have looked everywhere for this type of canning. I'm super excited to try this. What an awesome way to get a jump start on a meal at the last minute. Not to mention with the Christmas approaching got give as a gift with a jar of spaghetti sauce when it goes on sale as well as the spaghetti and bread. Making it an Italian basket. May for a family or someone who lives alone. Thanks so much for taking the time to share. This really is an inspiration for me.

Ha! Funny you should mention - I've been studying Jackie Clay's article in Backwoods Home I keep going back to it as I have put up a LOT of meat with COVID and hurricane season coming in South Florida. I hadn't done ground beef yet because I wanted to watch a video first, as you said - so happy you referenced the same article! Your KZfaq channel is such a find! Best wishes to you.

Just came back to check this out and get a little schooling. You are a good teacher and i love how thrilled you are when the jars ping. Thank you Linda for all you do.

I'm so glad I found your channel two weeks ago! After watching this video I canned up several pints of ground beef. Well, today I got home late and needed to get dinner ready quickly. Using my canned ground beef I had a delicious dinner ready in no time! Such a great time saver! Thanks!

Love watching all the video's you have. You are a happy person that is easy to listen and under stand what you are up to. Enjoyed.

This is amazing. You are teaching a new generation basic skills

I'm glad I checked out this video on dry canning ground beef and that you find this method better. This will be perfect for baked ziti and spaghetti. I am so inspired and want to thank you for all you do. Take care!

I love cooking but lately I've felt the need to start canning and meat was the one thing I kept wondering about and here you are showing us how. I love watching you and you've got a beautiful personality. I know this video is older but it's timeless! Thank you!

I wish you only knew how much I have learned from you, you truly are amazing and a gift to the community 💜

I wish I'd paid more attention to my Mother's canning years ago. She canned 800, yes 800 jars every year from fruit to meat. Now I want to try it.

Happy to see this video, Linda. We just bought a whole butchered hog. Filled our freezer. I'm needing to open up some space if Bob is to go deer hunting this fall. One entire shelf is just ground pork. Glad to hear your comment about the sage. We got all of our pork unseasoned and plan on seasoning for whatever we plan to use the meat for as we go.

Thank you so much for showing me how to do this without adding water! I wasn't sure if this was possible, but I too always wondered about the canned meat at the store. Thanks again for helping folks like me to learn how to preserve food without relying soley on my freezer! God bless you!

Linda, I enjoy your videos. I even subscribed! and liked your fb page. I am learning so much. Better than television. You are doing a great job and are so easy to listen to. :)

Watching. On 24 March 2020 during pandemic.

I live in N Ireland and we cannot get the things that are available elsewhere but thank the Lord for KZfaq and you because you taught me all I need to know to dehydrate. Thanks Linda and keep up the good work.

Great video Linda! I am definitely going to try this. You do a great job of explaining everything which makes it easier for newbies to understand. Thanks much. 🤗

Linda, Thank you for doing this video!! Can't wait to try this. Keep thinking our economy is going to crash so this would be good to have in case of emergencies. Also live near snow and if electricity goes off this can be eaten right out of can. I appreciate you!!! Thank you

I was glad to hear you respond that this will last for years. I just cooked a pint of bacon that I had canned 4 years ago. We had it for breakfast and then made Spaghetti Carbinara for dinner. It was wonderful and you get whole slices if you handle it gently. Thank you for a great demo and information I had not known.

I finally did it. My first ground beef canning session with 1 chup of my recent Zaycon ground beef purchase. Thanks Linda, for both!

HEY Linda, thank you very much for your time and great advise. I see this video is 2 years old, but love them all. My wife and I just started canning and it is so exciting. I got a great deal the other day, we just bought 2 All American canners 921 off Craigslist for $225, one of them had never been used, we have been canning fools. Once again thank you.

This is by far our favorite even after a year:) Next time I use it I will do a video:)

This isn't meant to be critical in any way. I've noticed other people that can that I know like to leave about an inch at the top of space at the top of the jars. I didn't see you do that in the early step of the first jar, but maybe I missed something. I'm wondering how the difference in effectiveness and success will be on this for that step and overall too. There's another lady from Arizona that also has a way to can meat also, but I think her method is slightly different from the one you are doing. (The more sources the better right?) It's good that you are learning about this. Canning is an important skill. Keep at it! Keep trying! Self sufficiency is the only way to be in control of your own life.

I'm so glad their is a new found canning recipe for beef canned this way! Yae! I don't have a freezer to store my meat only my frig. Freezer! This is big for me to be a new canner and have my shelve's busting at the seam's! Thankyou, off to canning my hubby some barbecued ground beef with onions and pepper's!!!

Dear Ms. Linda! I am brand new to canning and came in search of how to can potatoes, when I found this video. I am super excited to be able to subscribe to your page and I cannot wait to do this dry ground beef method. I will update when I have. Thanks a million for sharing your time and experience!! Wanda

You're making a very fine contribution to the survivability of my family and I. Thank you.

Linda, thank you for sharing your videos.

I have an All American and you will never regret changing to that canner! I love how much moisture remained in the jar because I was worried that the meat wouldn't come up to the proper temperature during the canning process without some kind of moisture (that is what the pressure is for, high enough temperature to kill bacteria and fungi). I am totally going to try this!

Thank you and blessings. I just did 6 pounds 70% ground beef in the XL Power canner cooker Then packed it into 7 hot pints with 1 in clearance. I then pressure canned it in the XL power canner cooker for 75 minutes.. What a good way to store burger and a time saver.

Very good,I love to try it.thank you for sharing

Sage has a tendency to over power foods. When I can sausage I mark the jar and use a small pill bags from CVS and fill with the sage and glue it to the jar. That way you can add the sage later. Gives flexibility if you want sage just in some or in all. And the pill bags are very strong and thick. I use them for loads of things.

Thank you Lynda for sharing your canning knowledge with everyone else. In all honesty I have learned most of my canning skills from watching your videos. Have a blessed life.

I subscribe to Backwoods and love Jackie Clay’s articles. She is a wealth of info on so many homesteading questions. I can’t wait to try this method. Yes I was SUPER excited too😂. Thanks for sharing and God bless❤️

I have also packed chicken and rabbit meat raw into jars with no juice added . Adding 1/2 TP salt for pints and 1 tsp salt for quarts Pressure pints 75 minutes quarts 90 minutes. The boneless chicken breast taste just like what you buy in the can but better. Makes fast chicken salad or other meals needing cooked chicken or rabbit. You can also brown it and pack it in its own juice. For pork and beef in peaces like roast. I like to really brown it then pack it into jars or it will not have a good taste at all. I do not like the raw packed peaces of pork or beef. It has to be browned . We deglazed the pan with hot boiling water and used that to fill jars for cooking. It taste allot better. We made roast potatoes and carrots with the beef chunks taking the meat out and putting it back in a skillet with a little oil to heat it up then added the juice and our carrots raw or cooked you can go either way. If you are going raw on the veggies. I would pull the meat until the veggies are almost done. It's not like fresh but it is really close. I hope oth is helps. Someone needs to and a video on throw chicken I am sure that would help understanding it.

I’ve been watching TONS of canning videos the past few days... even though I’m only 15 and have NONE of the materials needed to can food lmfao but from what I’ve learned from all these KZfaq videos is that you can can pretty much any meat except for ground beef? I’m not sure who to believe.

Thank you so much for this video and update. I have been watching canning/preserving videos for two or three weeks. I have only done a little water bath canning over the years, but I am about to try dry canning beans, rice, flour, etc. These meat processing plants closing for illness has me planning to pressure can meats. I have my canning/storage necessities gathered. I know this pandemic won’t last forever, but I don’t plan to ever again be in the position of not being able to have food staples available. I’d rather have them and not need them than be caught without.

I just now came upon your video as I was researching on how to can foods, dehydrate and also freeze dry. I watched this video and must say I really like the way you explain what you're doing and the extra little tidbits of information you give along are very helpful. I will be moving to Alaska from So. Cal in the very near future and will be taking this information that you share with me. Thanks for your post. Oh, and I also subscribed so thanks again!

I have never canned anything in my life but after seeing your video I'm sure thinking about trying this.

I am going to experiment with this and try to make some _warm and serve_ taco meat! I have also been wanting to can some of those little meatloaf's in widemouth jars. I might have to get $50 of ground meat tomorrow and break out the pressure canner! Thanks for the video!

Thank you Linda your my go too Girl when I have canning questions. You do all the leg work makes my life so much easer 🥰

I come from a family of canners!!!! Hundreds of jars every summer!!!! I have never seen anyone can meat. Im so glad to have found this. I think im gonna try it!!!!

Oh welcome to my world:) Glad your here!

This would have been an absolute stellar video if you did the comparison of your hamburger meat that has been sitting on your shelf for about 4 months or so, with freshly fried hamburger meat. What you would notice, is that the top 1/2" or so of meat becomes very "dried out" looking with a distinct layer below. I did this with crumbled sausage. It works, it really does. I tried a batch with hamburger. The hamburger that I did, was solid packed in pint jars similar to meat loaf, and 2 years later....guess what!!! The texture became much MUCH more finer than fresh out of the oven hamburger, but it was delicious and didn't get "sick" as you can imagine. It shrinks too. The whole bottle of meat slipped right out of the wide mouth jar, and I was able to slice it in 4" circles that were about 1/2" thick. Couple of those slices with mashed potatoes and vegetables, and you made it! As for the fat? What do you expect? It's hamburger. Buy the leanest you can. It might be a little more "rubbery", but you will be alright. Forgetaboutit ! Don't worry.

I know this video is from 2012 and it is 2019. I've just started canning and I'm actually trying the ground beef tonight. I am adding Adobo, Oregano and freeze dried onions to it. I'm using 93 % lean. I didn't see any comments and Linda didn't mention anything about seasoning. I also checked the National Center for Home Food Preservation and they have options of adding salt, tomato juice, meat broth. Since I know the season I added is what I would use for a number of ground beed recipes I have added it. Wish me luck!. If anyone has dry canned ground beef seasoned, please let me know how it turned out after months of testing. Thank you so much. And Thank you Linda, God bless you! keep on posting for us please.

My husband just bought me a brand new pressure canner a few months ago. As soon as we have the storage space and the means to buy up meats and vegetables then we are going to be canning fools.. The grocery prices are through the roof and my hubby says it's only going to get worse.. so I really enjoy all your HOW TO Videos.. You Tube is the most Awesome place to be taught new tricks !! Thank you Linda !! I love your Videos.. keep them coming !!

Do I want to cook/can onions along with the ground beef??????? Thanks Dale

I just did a video review after 7 months and I will continue to to do them:)

Watching your video right now on dry canning ground beef So glad to see your comment on the results of how it keeps over a period of time before we try it Enjoying your videos... Thank you

Thanks for a well done, very informative video. I thank God that I had a mother that taught all of us boys how to preserve food. Even though I have done this a lot, it is always good to watch these videos to keep the memory strong.

I could not tell, Did you say you are only browning the meat? Thanks

Im thinking of trying one of those coffee/tea presses to really drain off the grease for an extra dry and dense pack...also I can’t help but wonder if garlic&oregano would add to the preservation method since they’re sorta natural antibiotics...thank you for the inspiration!! 🙏💪🇺🇸💪🙏

Hi Linda from Puerto Rico. Watching on October 9th, 2020 during our lockdown. Going to try this method today. Thank you for teachings. Love how you take time to explain as you work and the links additional information. Keep up the good work.

I so appreciate your videos, you have taught me so much. I have purchased both a dehydrator and a pressure canner because of everything you have inspired me to do, so, Thank you very much, I am having alot of fun creating my "extended pantry"

I just dry canned some beef and pork sausage , came out great! Thank you great video!

Hey linda! I love the dry canned ground beef... would this work with ground Turkey and ground chicken?

I just found your way of doing ground beef without liquid in my Canning and Preserving for Dummies book. Can't wait to try it.

loved your video, a very interesting concept. It's nice to hear someone so excited to try something new. You did a great job explaining everything, can't wait to see the comparison. Thanks for sharing.

There will always be shrinkage. So if you want to fill X amount of jars, get all the meat cooked and fill all the jars evenly before putting the lids on them.

A friend adds breadcrumbs to lean beef before cooking. I've tried it and it rehydrated quicker and is softer. Without the bread crumbs it's like gravel.

made this a couple years ago and we loved it. Planning on making more in couple weeks.

Linda thanks for another comprehensive video. I did this dry hamburger about a year ago. This is really great . Meat sauce: get a jar of hamburger and a jar of my canned spaghetti sauce and I'm ready to roll.

can you add onions, green peppers and spiced ? Will this affect the canning process ?

Brilliant idea!

I have enjoyed your video! I have wondered why I could not do the same thing as the manufactures do in canning their products. I want to can baked sweet potatoes without water. I think I shall try this next week. It has been raining today here all day and it is cold, so I have been learning!!! God Bless You and I look forward to viewing more of your videos.

I love your videos!! Your very informative and speak in a nice informative voice. My one and only issue (take it or leave it as you wish) I get bored watching you can more than a couple of jars and I don't feel I need to see you fill more than a couple. Well that's my only complaint other than that I love what you make. You are one of a couple of canners that I really listen to. Thank you for all your hard work!

You can but I really like it canned with better than bullion💖

I'd love to know how long this would last shelf stable! I'd like to try this, I dont love the texture of ground beef canned in liquid, my son cant eat it like that... he has major texture issues due to his autism...

this has opened my eyes as to how to put more meat up that needs no refrigeration. Thank you so much

Thanks for the idea Linda :-) Did it today and although I have not tasted the results, I am so pleased with how simple this was :-)

First it's fast food my way and I can take advantage of today's sales and hold on to that until next year or later. Food prices are going to go up again:( I hope that answered your question:)

How long is this stuff good for? Do you keep it on the pantry shelf or keep it cold in the refer?

we learned from our moms on canning way back in the 60's. I know they always put their jars on a towel and then covered with other half to keep them a more stable temp during the 24 hour do not disturb process time., I still do that but I shortened it to about 6 - 8 and gently wipe them down and put them on a shelf to keep cats from running all over the counter where they sit to cool. I love the better than bullion you use I use it all the time. do like your quilted pint jar by the coffee pot. mine have better homes and gardens on one side of them. I managed to find 4 or 5 of them at thrift stores for spices. keep looking for more but they don't turn up. I also keep looking at jars in stores to see what came in them originally to see if I can buy that just for the jar. thanks for the video will have to check out others.

Nicely done. My wife " dry canned " a couple of boston butts that I had smoked. basically we shredded the meat and removed the excess fat. Lost about half of the volume in the jar. We are new to canning so it was an experiment. We will open one this week for dinner to see how It came out. It looks really good so we will see.

I like the idea of dry canning ground beef but I'm concerned about the air in the jars. When we can anything with liquid we are careful to remove all of the air bubbles before we pressure can it. But when dry canning ground beef wouldn't the jar have lot of air space inside and wouldn't that be a concern for botulism?

I always put the metal nipple to the front of the stove in case the black over pressure plug blows. It will blow out to the back of the stove away from my face and the dial to turn the stove off.

I really appreciate your teachings. My mom was a city girl and so there wasn't any of the downhome cooking, canning baking.

Thanks for the video. I am definitely going to try this. Small batch first and see how long it stays shelf stable and hopefully does not dry out over time.

Linda, could you update us on this and how it turned out, how long it lasted for you, etc???

It's been almost 2 years now, and I was wondering.....how did the dry canning method keep?

Finally! A KZfaqr that has the same kind of canner I own! :D lol Definitely inspired and I will be doing this in the future, especially as I have finally seen the canner in action. It has scared me a little in the past. Thank you!

I am excited watching you dry can this beef because I am going to do it tomorrow. But as a side note: an easy way to break up the chunks of ground beef in the frying pan Use a potato masher it will easily break it up into small pieces. You helped me so I thought you needed a little help with this. Thanks for the info.

How Long is The Expiration Date? and How Long will it keep.?

Wow this does not seem USFDA APPROVED. The reason water or broth is poured over food in canning process is to distribute the heat evenly and make sure the temperatures in the center of the jars gets to at least 240 to 250 degrees F!!! GOOD LUCK

This was bloody awesome! Thanks so much for the info and watching you do it makes me feel so much more comfortable about doing it myself!

Thank you, thank you, thank you, THANK YOU! This is really going to help me in the long run as I fill out my pantry for winter. I can't wait for ground beef to come on sale around here now.