Canning Homemade Meatloaf (Pressure Canning)
Safety First
Meat must be pressure canned, not water bath
Use jars in good condition and follow proper canning times
Always process at the correct pressure for your altitude
Ingredients (Makes about 4–5 pint jars)
2 lbs (900 g) ground beef (or mix of beef & pork)
1 cup breadcrumbs
1/2 cup milk
1 egg
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup ketchup
1 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
Instructions
- Prepare the meat mixture
In a large bowl, mix all ingredients until just combined (don’t overmix). - Shape or pack
You have 2 options:
Option A (recommended): Lightly form small loaves or patties that fit inside jars
Option B: Pack raw mixture loosely into jars (leave space) - Prepare jars
Use clean pint jars
Leave 1 inch (2.5 cm) headspace
Wipe rims and apply lids and bands fingertip tight - Pressure canning
Place jars in pressure canner with water
Lock lid and vent steam for 10 minutes
Process at:
10 PSI (weighted gauge) or
11 PSI (dial gauge)
Processing time:
Pint jars: 75 minutes
(Quarts not recommended for this recipe) - Cool & store
Turn off heat and let pressure return to zero naturally
Remove jars and cool for 12–24 hours
Check seals before storing
To Serve
Remove from jar, slice, and heat
Optional: glaze with ketchup or BBQ sauce and bake at 180°C (350°F) for 15–20 minutes
Tips
Use lean meat (80/20 works well)
Avoid adding too many fillers (can affect safety/texture)
Shelf life: up to 1 year in a cool, dark place