Recipe: Canning Meatballs

You are able to can meatballs as long as they do not have any milk, butter, egg, no oatmeal, bread, etc. in there. Just meat and seasonings. You will need to follow the guidelines for canning ground meats.

HOW TO CAN GROUND OR CHOPPED MEAT

Bear, beef, lamb, pork, sausage, veal, venison

PROCEDURE: Choose fresh, chilled meat. With venison,
add one part high-quality pork fat to three or four parts
venison before grinding. Use freshly made sausage,
seasoned with salt and cayenne pepper (sage may cause a
bitter off-flavor).

Shape chopped meat into patties or balls or cut cased sausage into 3- to 4-inch links. Cook until lightly browned. Ground meat may be sauteed without shaping. Remove excess fat.

Fill jars with pieces. Add boiling meat broth, tomato juice, or water, leaving 1- inch headspace. Add 1 teaspoon of salt per quart to the jars, if desired. Adjust lids and process.

Recommended process time for GROUND OR CHOPPED MEAT
in a dial-gauge pressure canner use 11 lb. pressure, 10 lb. weighted gauge. Unless you need to adjust for higher alitudes. Pack the food while hot. Process Pints, 75 min. quarts 90 minutes.