Hi all. I'm planning on pressure canning some meatballs and was looking for a recipe. I did find this one https://www.healthycanning.com/canning-beef-meatballs but was wondering on the spice amounts. I have a "normal" meatball recipe that I know is a no-go for canning since it uses eggs/milk/breadcrumbs/etc. But, below are the herb amounts. Does this look like the right amount, or maybe too much since canning can intensify the flavors of spices? This is per pound of ground beef.
- 1/2 teaspoon salt
- 1 teaspoon oregano
- 1 tablespoon parsley
- 1/2 teaspoon ground pepper
by FullBoat29
1 Comment
I don’t think they’re wildly out of proportion, a pound is quite a bit of ground meat and we usually use about double those amounts if we’re cooking meat fresh. If you’re concerned you could halve the herbs and pepper for the first batch while you’re figuring out what you want, I don’t think the salt will pose a problem.