Canning Homemade Meatloaf

Instructions

Part 1: Preparation

1. Sterilize  Jars & Lids: Wash pint or half-pint  mason jars, lids, and bands in hot, soapy water. Keep  jars hot until ready to fill. Simmer lids in a separate pot of hot (not boiling) water to soften the sealing compound.

2. Mix the Meatloaf: In a very large bowl, combine all ingredients thoroughly. Avoid overmixing—just blend until evenly distributed.

Part 2: Packing the Jars
3. Fill Firmly: Pack the meatloaf mixture into the hot jars, pressing gently with a spoon or your fingers to remove air pockets. Do not pack too densely. Leave 1 ¼ inches of headspace at the top.
4. Seal Prep: Wipe the jar rims meticulously with a clean, damp cloth to remove any grease or residue. Place a warm lid on each jar and screw on the band until it is “fingertip tight”—snug but not forced.

Part 3: Pressure Canning Process
5. Load the Canner: Place the filled jars on the rack in your pressure canner. Add the recommended amount of warm water as per your canner’s manual (usually 2-3 inches).
6. Vent & Pressurize: Secure the canner lid, leaving the weight off or vent port open. Heat on high until a steady stream of steam vents for 10 full minutes. This removes air from the canner. Then, place the weight on or close the vent.
7. Process: Allow pressure to build to 10 psi (adjust for altitude if necessary). Once reached, start your timer and process pint jars for 90 minutes. Regulate heat to maintain a steady, gentle rock of the weight—do not let the pressure drop or excessively fluctuate.

Part 4: Cooling & Storage
8. Natural Release: After processing, turn off the heat. Do not open the vent or remove the weight. Let the canner cool naturally and depressurize completely—this may take 45 minutes to an hour. When the pressure gauge reads zero, wait an additional 10 minutes, then carefully remove the weight and open the lid, tilting it away from you.
9. Cool & Check: Using a jar lifter, place the hot jars on a towel-lined surface, spaced apart. Do not tighten bands. Let cool undisturbed for 12-24 hours.
10. Test Seals: Once completely cool, remove the bands and test each seal by pressing the center of the lid. It should not flex or pop. Alternatively, lift the jar gently by the lid. Any unsealed jars must be refrigerated and used within 2 days.

Part 5: Using Your Canned Meatloaf
11. Removal Tip: The fat and juices will solidify during storage. To easily remove the meatloaf, briefly submerge the sealed jar in warm water for a few minutes, or microwave for 15-20 seconds.
12. Storage: Label sealed jars with the date. Store in a cool, dark, dry place. For best quality, consume within 1 year. Once opened, refrigerate and use leftovers within 3-4 days.