Looking for simple instruction for canning meat

Hey, Happy camper, let's see if I can help. I have put up chicken, corn beef, roast, hamburger meat, hamburge in spaghetti sauce, and round steak in marinara sauce. First off I personally do not can any meat raw, a personal choice, I feel safer and then I know for a fact that my meat will be done when processed.  Hamburger: cook and drain off all grease or as much as you possibly can in collander rinsed down with hot water. I use either beef boullion or chicken boullion for all of my liquids in processing meats, except for spaghetti sauce and marinara sauce. All ingrediants must be hot, place your hamburger in qts jars, filling up with meat a little over 1/2 way, then filling up rest of jar with beef boullion mix, leaving a 1/2 inch header (this allows meat and water to bubble up without spilling over into you canner). Always take your canning lids and have them in boiling hot water, lifiting them out one at a time as you can and seal on top of your can. I use wide-mouth jars, just easier to get meat into jar, but regular can be used also. Place into your canner with a little water in the bottom of your canner, it helps to pressurize by steam, and secure your lid. Now, I leave of the black rattle thingy (forgot what it is called) until I see steam coming out of that vent, then I place it on (usally less than 5-6 min) stand there and watch your canner till the lock valve pops up (THIS IS IMPORTANT), because when that vent pops up and locks, that is when you start your 90 min. count, not before, you have to keep your canner for meat at a constant 10psi for 90 min, if you don't your meat will not can and you could possibly get bochillisim(?) is that the correct spelling, anyway, after 90 min of this, there maybe time you have to take your canner off of the heat (especially if you have an electric stove) pull over to side, let the pressure go back down to 10 and lower your temp, if you have a gas stove, much easier, just lower your flame. When 90 min. are done, remove your canner to back burner, do not take off of stove, very hot and very heavy., and let the pressure decline to 0, do not remove any parts until it is at 0, then remove black thingy, see if any steam is released, if some wait, if none, release top of canner lid and leave your cans in there to adjust to room temp. Remove with canner tongs and set on table with a towel, these will be VERY HOT, let cool for 1-2 hours you will hear the pop almost immediately, then tighten lids and you have canned hamburger. All of your other meat is almost exactly the same directions, same amount of time, same PSI, just use chicken boullion for chicken, pork ribs I would use bbq sauce, the corn beef I used the water that I had originally cooked it in the crockpot the night before. I have never covered my jars, not really sure what the reason would be for doing that, you just need a little water (2inches at the most) to provide the steam in the pressure cooker, hopt that this helps and post if you need any moer infor.

go to your book store and get a Ball canning book. I do alot of canning as well and all the books I read say to have the water level above the jars as well.  If you pre cook the meats the way that you like them before canning they will be more like leftovers then canned meat. burger can be done as meat balls and canned in gravey and so on. If you can buy it you can make it. don't settle for boring survival rations if you can do better.

Frankview thank you so much for taking the time and patience to carefully give me directions...There are plenty of meats I will be cooking to put into jars.  Ribs  Shreaded pork and others..

Ynot2k wrote: Hey There,   I Have the meat cut into bite sized pieces cooking in a broth.  Fill the jar with meat tightly and pour the broth up until about an inch from the top.  wipe the top with a wet cloth and seal.  Process usually is 70 minutes for meat.  Hope this helps.

Ynot2K, quick question please. Why do you put water up to almost top of jar ? When Happycamper ask  me about that I honestly had never heard of it. All that I had read stated to put some in the bottom of the canner to provide the steam necessary to pressurize the canner. Lord, I hope I have been doing it right, because I have almost 3 cases of meat already processed and canned, and it would really be ##### if I have done all of it wrong. Please explain and thanks.

Hi There,

THANKS, 700renegade, I thought that I had it correctly. I almost freaked out thinking that I had canned all of that meat incorrectly.  Of course ALWAYS make sure your jars are hot and clean, so very important. Tomorrow I am going to can for the first time conechu sausage, got it for $2.99 for a 1 lb. pkg (GREAT with red beans and rice)a southern dish. That way a meal we eat all the time anyway, will be ready in just a little bit.

Sorry, guys.   Correction--Slow cook the ribs at 325 degrees.  Also making meatballs ahead of time & vacuum sealing them.  Let you know how that one works out...Pamie