Sunday, April 13, 2008

Seasoned Ground Beef for Canning

4 pounds lean ground beef
1 1/2 cups chopped onions
2 cloves garlic, minced
2 cups tomato juice
1 1/2 cups beef broth
1 teaspoon seasoned salt
1/2 teaspoon pepper

Brown meat. Drain off excess fat. Add onions and garlic; cook slowly until onions are tender.
Add remaining ingredients and simmer 15 to 20 minutes or until hot throughout. Skim off excess fat, if necessary, before canning. Pack hot meat and suce into hot jars, leaving 1-inch headspace.
Adjust 2-piece caps. Process pints 1 hour 15 minutes, quarts 1 hour 30 minutes, at 10pounds pressure in a steam-pressure canner. Yield: about 5 pints or 2 quarts.
- Tamara

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