Recipe(tried): Amish Home Canned Hamburger Patties

With inflation increasing and some food shortages, I dug out this Amish recipe for:

AMISH HOME CANNED HAMBURGER PATTIES

You will need a Pressure Canner and 3 to 4 WIDE-MOUTH quart canning jars. The Amish cookbook for canning had a couple of variations.

FOR THE PATTIES:
3 pounds and 12 ounces ground beef (the recipes do not state the fat content) I used 80/20% meat to fat ratio.
1 egg
1 slice bread, cubed
1/4 cup old-fashioned rolled oats
8 saltine crackers, crushed
1/2 cup water
1/4 cup milk
2 Tablespoons salt, if you are on a salt-restricted diet, omit; the crackers will add enough salt for flavoring.
FOR THE SAUCE:
3/4 teaspoons Worcestershire sauce
2 1/4 Tablespoons cider vinegar
1 1/2 Tablespoons brown sugar
3/4 cup catsup
6 Tablespoons tomato juice
1/3 cup chopped onion (if you don't like onions, omit)

Mix first 8 ingredients together and make into patties (1/3 cup meat). Fry on both sides.*

Stack about 4 patties into prepared WIDE-mouth canning jars.

Mix the sauce ingredients together and and bring to a boil; pour the hot sauce over the meat, leaving 1-inch headspace. Place rings and lids on jars.

Pressure can 90 minutes (for 1 1/2 hours) at 10 pounds pressure.

*Some recipes say to coat the patties with flour before frying. I did not do this, as you need some oil for frying, and added oil may not be safe for canning.

Variation:
- Instead of making the sauce, use canned beef broth, or use bouillon cubes, beef stock base, and water.

TO USE:
When the meat is pressure canned, you will have a small amount of fat on the top of the meat; it is to be removed before serving the patties. You can thicken the sauce with flour/water or cornstarch/water mixture for serving. Serve warm with mashed potatoes and gravy.

Amish comments: Very Good and Handy to Have.

Also see:
- Selecting, Preparing and Canning Meat Ground or Chopped Meat - National Center for Food Preservation
- USDA Complete Guide to Home Canning