Happy New Year to all!
I have a question. I need to make some room in my freezer and I have a lot of ground beef. I have never canned meat before but I used the directions on https://nchfp.uga.edu/how/can_05/ground_chopped.html
Anyway, they sealed wonderfully, but have about 1/2” of fat at the top. Is that normal? The directions said to sauté the meat and remove the fat, but didn’t say how to remove fat so I just drained it through a colander. Other sites I read said they drain and rinse the ground beef, and some even boil their ground beef.
I’m curious as to how others prepare their meat for canning.
One neat tip, use vinegar water to wipe off the rims before placing the lids - it helps make sure there is no fat on the rim!
It’s just coagulated fat. Mix it back in for FLAVOR when you cook with it, or skim it off the top if you don’t want it. Either way it’s safe to eat.
Great tip on the vinegar, too.
Proud of ya! Not a thing wasted! I love that! :)