Canning GROUND Beef, Chicken, Turkey, Sausage, Venison

Step-by-step instructions on HOW TO CAN any ground meat with a pressure canner including ground beef, ground turkey, ground chicken, ground sausage, and even ground venison. Canned meat will save money on groceries and can be used to make quick meals.

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  1. I like to make my own sausage using ground meat (sometimes a pork and turkey blend) and seasonings. I have heard that sage, which is commonly used in sausage seasoning, can cause an off flavor when canned. Have you noticed this at all with your canned sausage?

    • Jaime

      June 15, 2018 at 7:04 pm

      Sage has been known to leave an off-flavor in canned goods. I haven’t intentionally added any but it likely was in some Italian sausage I canned. If it was, I didn’t notice any off flavors.

  2. I’ve done meats both ways. Dry canning is absolutely the best result. You do need to precook the meat, but the end result is far superior. The taste is better and the texture far surpasses using broth. It would be worth it for you to experiment with 1 jar or 1 canner load, Jamie and see for yourself which you might prefer. I was skeptical at first, but ame now a true believer. I had quite a bit of grass fed ground beef canned before I tried the dry canning method. We use the dry canned now and have the liquid canned still in storage. We will use it when the dry canned is gone or use it for barter.

    Love your videos and am looking forward to the 10 minute 6 times a week videos. Great job.

    • Jaime

      November 10, 2017 at 9:13 am

      There are a lot of rogue canning techniques out there. Before I attempt one, I try to understand the science and safety behind them. This is one technique that I am not willing to attempt at this point. I love the taste of the ground beef I make using the USDA method. To me, dry canning beef isn’t worth the risk.

  3. Have you ever canned dry cooked ground beef

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