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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All American 921 Pressure Canner: http://amzn.to/2kFZFBx
Non-Iodized Canning Salt: http://amzn.to/2jhO7YZ
Ball Utensil Set: http://amzn.to/2k4A3z5
National Center for Home Food Preservation: http://nchfp.uga.edu/how/can_home.html

Canning & Preserving Playlist: https://goo.gl/pdTtxr
Canning 101: https://youtu.be/jU0CzxBnKoY
Start a Prepper Food Pantry: https://youtu.be/PuM17eG1nao

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4 Comments

  1. 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.

  2. Have you ever canned dry cooked ground beef

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