Penny left a wonderful comment a couple of days ago and shared what she has been canning. She has caught the canning bug like many of us, and has canned fruit, vegetables, meats and meals. She mentioned that she was going to be canning ground beef, and I told her that I have canned meatballs with great success (they go great with home canned spaghetti sauce!). Bill has a recipe for Italian Meatballs on out previous blog (see side-bar for link) and he likes to brown the meatballs before canning. My meatballs are raw-packed, so there is less fuss and cleanup. Either way--you're the winner!
Meatballs—8 wide-mouth pints
4 lbs. ground beef
1 stack of saltine crackers, crushed
2 tsp. garlic powder
1 tbsp. Worcestershire sauce
2 tsp. salt
fresh ground pepper
Have the canner heating while you make the meatballs. Mix ingredients by hand; make meatballs using a 1-teaspoon measuring spoon. I worked with one quarter of the beef at a time, with the rest in the refrigerator (it's easier to work with the meat chilled).
Put meatballs into the jars, leaving 1" headspace. Add hot lids, tighten rings.
Process: pressure canner at 10 pounds pressure
—pints 75 minutes
—quarts 90 minutes
[I'm sorry that I don't have a picture--we've eaten all the meatballs I canned!].