Instructions
Step 1 Brown the ground beef in a large skillet over medium heat until fully cooked, breaking it into crumbles. Drain excess fat.
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Step 2 Prepare clean mason jars by washing them in hot, soapy water and keeping them warm.
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Step 3 Pack the cooked ground beef loosely into jars, leaving about 1 inch of headspace.
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Step 4 Add salt if desired, then pour hot water or beef broth over the meat, maintaining the 1-inch headspace.
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Step 5 Remove air bubbles and wipe jar rims clean.
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Step 6 Place lids and bands on jars, tightening to fingertip tight.
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Step 7 Process in a pressure canner at 10–11 PSI for 75 minutes for pint jars or 90 minutes for quart jars.
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Step 8 Allow pressure to return to normal naturally, then carefully remove jars and let them cool undisturbed for 12–24 hours.
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Step 9 Check seals before storing in a cool, dark place.
Storage and Reheating Tips
Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 3–4 days. Reheat in a skillet or microwave and use in recipes like tacos, pasta, or casseroles.
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