Yes, you can can ground beef with onions.
While it's generally advised to avoid adding extra fat to canned meat products, adding seasonings like onions and garlic is acceptable when canning ground beef. Onions, in particular, contribute to flavor without significantly altering the safety or preservation of the canned meat, provided you follow tested and approved canning recipes.
Important Considerations:
- Recipe Following: Always adhere to tested canning recipes from reputable sources such as the USDA, the National Center for Home Food Preservation, or your local extension office. These recipes specify the safe proportions of ingredients and processing times.
- Quantity of Onions: Stick to the amount of onions specified in the recipe. Too many onions could potentially affect the density and heat penetration, impacting the safety of the canned product.
- Safe Canning Practices: Use a pressure canner for canning ground beef. Water bath canning is not safe for low-acid foods like meat because it doesn't reach a high enough temperature to kill botulism spores.
- Quality: Use fresh, high-quality ground beef and onions for the best and safest results.
- Fat Content: Choose leaner ground beef if possible, as excess fat can interfere with the sealing process and potentially lead to spoilage. Remove excess fat after browning the ground beef before canning.
Example Recipe Consideration:
If a recipe allows for 1/4 cup of chopped onions per pint jar of ground beef, adhering to that measurement is crucial for safety. Exceeding that amount could compromise the canning process.
In conclusion, canning ground beef with onions is permissible, but you must strictly adhere to tested recipes and safe canning practices to ensure the preservation and safety of the food.
