Jeni Gough

Taco Beef for Pressure Canning

jenijgough

Could there be anything easier than opening up a jar of delicious taco meat and heating it up? Plus, canning it gives the meat ample time to absorb all those delicious flavors! This taco meat is so good for tacos, burritos, nachos, soup, meat sauce…. You are going to love it!

Ingredients and Variations

Ingredients: Ground beef, taco seasoning, tomato paste and water.

Variations: Any ground meat can be used instead of beef, such as venison or bison. You can omit the tomato paste if desired.

Change it up and add your own spin with extra ingredients such as fresh chopped jalapenos, serrano peppers, poblano peppers, hatch peppers, onions or bell peppers.

Canning

Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.

Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html

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Taco Beef for Pressure Canning

Recipe by Jeni Gough
Recipe rating: 4.0 from 40 votes
Course: MainCuisine: MexicanDifficulty: Medium
Cooking time

30

minutes
Processing time

90

minutes for quarts
Processing time

75

minutes for pints
Yields

7

quarts or
Yields

14

pints

Delicious taco meat ready when you are!

Ingredients

  • 14 lbs ground beef

  • 1 cup tomato paste

  • 3 1/2 cups taco seasoning

  • salt to taste

  • 13 cups water, divided, you may not need it all

Directions

  • Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.
  • Cook the ground beef in a large pot with 4 cups of water. until just cooked. Drain meat.
  • Put meat back into pan and add tomato paste, taco seasoning and 2 cups of water. Bring back up to heat.
  • Put 7 cups of water on to boil.
  • Fill jars to 1-inch headspace with beef. Pour over boiling water to 1-inch headspace. Remove air bubbles and add more water if needed to keep 1-inch headspace. Wipe rims, add lids and rings to fingertip tight. Add jar directly to simmering pressure canner.
  • Process quart for 90 minutes and pints for 75 minutes.

Recipe Video

Notes

  • Quart jars will hold 2 pounds of ground beef and pints will hold 1 pound of ground beef. If jars are packed loosely, you will get more jars out of 14 pounds of ground beef.
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