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