My first run at pressure canning. Made multiple newbe mistakes. I did not skim off enough fat from the ground beef. I left about 1.5" headspace, but forgot to debubble, so headspace is about 2" now. 6 hours removed from the canner, and I still see some bubble action at the top. Not sure if the center is still cooling or if it's trapped air rising. Tops are pulled down solid but I figure I should leave the rungs on until the 12 hour seal check.
Being my first run, I'm going to fridge these and use them in a week or two.
Presto canner, ground beef 80/20, wide mouth quart ball jars and lids.
by Impossible-role7328
4 Comments
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What recipe did you use? Meat such as ground hamburger is 1″ headspace.
Short answer is they continue you boil as they cool because the pressure inside the jar continues to drop which lowers the boiling point of water. I did a run of pint (half litre) jars and they bubbled away for hours after being removed from the canner.
Definitely drain the meat next time, a colander over a bowl works well. I like to cook the beef in a pan in about pound sized batches because it is easier to handle and drain without over or under cooking.
Because of the excessive fat and venting fridge storage probably would be a good idea, they have sealed but that seal is full of fat and might leak.
Welcome to pressure canning!! It’s so easy and fun! I’m sure you’ll put these to good tasty use from your fridge fast and then free up the jars for whatever you’re looking to do next.
I’ve always had my best luck canning chicken as far as meat goes. Breast meat is pretty lean as is (and so useful once canned) but it all depends on what you can get your hands on!
Keep it up – none of us were “experts” day one. 🩷