Looking for a practical way to enjoy the hearty, comforting flavor of meatloaf any day of the week? Pressure canning transforms your favorite recipe into a shelf-stable pantry staple, perfect for quick dinners, camping trips, or emergency preparedness. This method safely preserves the meatloaf’s rich taste while locking in its moisture and texture. Follow this careful, step-by-step guide to ensure delicious and secure results.
Important Safety Note:
This recipe must be processed using a pressure canner. Water bath canning is not safe for low-acid foods like meat. Always use tested, up-to-date canning procedures and ensure your equipment is in proper working order.
Ingredients
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10 lbs ground beef (leaner mixes, like 85/15, are recommended for canning)
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8 large eggs
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1 sleeve (about 35-40) saltine crackers, finely crushed
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1 ¼ cups tomato ketchup
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2–3 tbsp light brown sugar
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½ medium onion, finely minced
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3 garlic cloves, minced
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1 tbsp dried parsley
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2 tsp salt
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1 tsp black pepper
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1 tsp yellow mustard powder
Instructions:
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