Searching for an inventive method to preserve meatloaf so you may taste its flavor whenever you want? One excellent solution is to can meatloaf. We’ll show you how to properly can meatloaf in this guide, keeping it tasty and ready to eat anytime you want.
Components
Notes on Ingredient Quantity
Hamburger (ground beef) Ten pounds of garlic cloves 3 No more—when pressure-canned, too much can dominate flavor.
The onion Half a cup of light brown sugar 2-3 tablespoons of tomato ketchup One and a half cups
Crackers with saltines One plastic container from a saltine box
Parsley One tablespoon of powdered yellow mustard One teaspoon each of salt and pepper Two teaspoons of eggs eight
Get everything you’ll need to can your meatloaf together before we begin. These components guarantee both taste and security:
To guarantee the safety and deliciousness of your canned meatloaf, carefully follow these steps:
1. Get the jars and lids ready.
To prepare jars, lids, and bands, adhere to conventional canning guidelines.
To soften the rubber seal, submerge lids in hot water.
2. Combine Ingredients
To create a consistent meatloaf mixture, mix all the ingredients together in a big basin.
3. Jars for packing
To eliminate air pockets, gently push the meatloaf mixture into the jars.
Each jar should have a headspace of approximately 1¼ inches.
4. Clean the Rims
To guarantee a good seal, clean the rims of every jar.
Tighten the bands with your fingers to let air out while keeping leaks at bay.
5. Get the Canning Started
To prevent thermal shock, put the jars in the cold water pressure canner.
To generate a vacuum, close the canner without the weight and allow the steam to escape for ten minutes.
To increase pressure, add weight to the “nipple.”
6. Continue to Apply Pressure
After the pressure reaches 10 psi, lower the heat and keep it there for at least 90 minutes.
Maintain constant pressure during the canning procedure.
7. Naturally Cool
Switch off the heat and allow the canner to cool on its own.
Before inspecting the seals, wait at least a day before removing the weight from the jars.
8. Examine the Seals
Lift the jars by their lids after removing the bands. Lids that are properly sealed should be slightly concave and remain in place.
9. Savor Your Meatloaf in a Can
To make it easier to remove the meatloaf, warm it gently in the microwave or in hot water if the juices start to solidify.
10. Storage Advice
Sealed jars should be kept dry, cool, and dark.
If a jar doesn’t seal correctly, store it in the refrigerator and use it within two weeks.
Cover any leftovers after opening a sealed jar and consume them within two weeks.
