My Favorite “Hamburger Helper”

We had lots of company over the Labor Day weekend, which meant preparing lots of meals!  I enjoy cooking so that was not a problem, but never know how much  to prepare, with people popping in and out and never wanting to end up short on food.  I would much rather have more food than I need on hand than to run short. 

One of our planned lunches was burgers on the grill and we loaded up on fresh ground beef, conveniently on sale at the local supermarket.  I commented to my husband that my pantry supply of canned ground beef was running low and how I half wished I had time to process some at such a great price.  (Canned burger in the pantry?  You betcha!)  After the weekend I was left with about 8 pounds of extra meat which I processed on Tuesday.  It is so easy to produce this great convenience food if you own a pressure canner. 

 

Frying up the beef.  I love my black iron pans!

Frying up the beef. I love my black iron pans!

It isn’t a good idea to can raw ground beef because the product is too dense to heat properly, and you would end up with a sort of meatloaf-y lump. Fry it up till the pink just disappears; it will continue to cook during the canning process.

Loading the hot jars with yummy burger.

Loading the hot jars with yummy burger.

Strain the burger from the grease and spoon into hot jars to @ one inch from the top. I like to add 1/2 tsp of canning salt to each jar for taste. It isn’t necessary to add salt if you are on a sodium diet. The jars of burger will still process just fine.

Cooking up the "juice."

Cooking up the “juice.”

Drain the fat from the cooking pan,add water to the pan drippings, and bring this “juice” to a boil. Ladle this flavorful mixture into the jars of meat to @ 1 inch from the top of the jar. Release air bubbles, wipe the lip of the jars with a clean, wet paper towel to remove any grease, and seal with a new, simmered jar lid. Add hand-tightened rings to hold the lid in place and process in your canner. Process pints for 75 minutes at 10 pounds of pressure and quarts for 90 minutes. Remove from heat and allow the canner’s pressure to drop naturally before opening. This usually takes about 45 minutes.

Shelf stable burger ready for the pantry.

Shelf stable burger ready for the pantry.

Carefully remove the hot jars of meat from the canner and place on a folded towel away from drafts. In a short time you should hear the “pings” of sealing lids. Allow the jars to sit undisturbed overnight, remove the rings, wash in hot, soapy water, and label. Your jars of burger are now shelf-stable and are safe to use as long as the lid remains sealed.

To use, open and dump into a pan and heat to a boil for 15 minutes and use as a meat base for goulash, Spanish rice, chili, soups, or gravy. Canning burger allows you to take advantage of left-over meat, or cash in on grocery store sales without worrying about freezer space or power outages. It is an old-fashioned convenience food for fast and easy meal preparation!

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2 thoughts on “My Favorite “Hamburger Helper”

  1. Deb Carroll says:

    I did some the wrong way, with no liquids. From what I have read of people say they don’t like it after it was done the way you did it.!? What are your thoughts on this?

    • I have been canning burger like this for over 30 years. Yes, the texture changes a little bit when canned as opposed to cooking up fresh burger, but not so much that I found it objectionable. I add it to soups, stews, goulash, rice dishes, and spaghetti so even freshly cooked burger gets cooked down quite a bit when used this way. I like the fact that it is shelf-stable and doesn’t need defrosting to use. I suggest you give it another try and see what you think. I have never canned “patties” but have read that they have a meatloaf texture when they are canned; pretty sure I wouldn’t care for that!

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