Bottled Ground Beef Mix

Tracy got me going on the goal to do some ground beef this year. I found a good recipe last year and tried it out. We have enjoyed being able to just get it off the shelf this year when we were in a hurry to make a meal. Tracy tracked down the sales and we bought lots of beef. It's easy, but takes time to pressure can it as it has to maintain pressure for 75 to 90 minutes. Tracy plays solitare on her computer while she's watching her canners. I make lists, pace the kitchen, talk on the phone, and check my email. I think I'll try solitare next time - it sounds like more fun.

This recipe is probably permanently engraved upon my brain. I have made it so many times in the last week, I don't see how I would ever forget it. Try it out before you bottle it to see if you like it. I use it in spaghetti sauce, sloppy joes, lasagne, rocket soup, and chili. You could use it for tacos too, but I like a drier meat and a little more spice for taco meat. I'm sure there are many recipes it would go well in. As the jars cool, the small amount of fat that stays in the hamburger solidifies at the top. If it bothers you, you can skim it off when you open your jar to use it. It should be very minimal if you have gotten a good lean hamburger.

Wash 9 pint jars or 4 quart jars and keep hot

6 pounds of very lean ground beef
2 cloves minced garlic
3 cups (1 1/2 medium) diced onion

6 cups (1-48 oz. can) tomato juice
1 1/4 cups beef stock
1 T. salt
1/2 t. pepper

Combine last four ingredients in 6-8 qt. pot. Bring to a boil, cover and reduce heat to low to keep hot. In large fry pan brown meat (half at a time if necessary) until pink is gone. Add to tomato juice broth. Saute onions and garlic in meat drippings until tender. Add to meat mixture. Cover and let simmer about 5 minutes. Prepare lids according to manufacturer's directions. Pack meat mixture into hot jars, leaving 1 inch headroom. Wipe rims clean and attach lids and bands.

Process in a pressure canner at 11 pounds pressure.
Pints 75 minutes / Quarts 90 minutes - Remember processing time doesn't start until pounds of pressure has been achieved. Follow pressure canner manufacturer's directions to exhaust steam from canner and place weight to bring pressure up. Be sure to allow pressure to fall on it's own after removing from heat before opening the canner.

I usually double this recipe to get 7 quarts and 9 pints. I took this pic before I cleaned my jars up after canning. They are much prettier when they have been washed, wiped, labeled and boxed. I am still really enjoying all this canning. Kind of sick, I know.