Quick Answer
Yes, you can absolutely pressure can taco meat. Pressure canning is a safe and effective way to preserve cooked taco meat so it can be shelf-stable and ready to use for meals. The high heat of the pressure canner kills any bacteria or pathogens, allowing the sealed jars to be stored at room temperature until opened.
What is Pressure Canning?
Pressure canning is a method of preserving food using a special pressure canner appliance. The pressure canner heats up to 240-250°F through steam, which is well above the 212°F boiling point of water. This high heat kills any bacteria and pathogens that could cause spoilage or foodborne illness.
Food is placed into sterilized glass jars, leaving headspace at the top. The lids are put on loosely to allow steam to escape. The filled jars are placed in the pressure canner which is filled with 2-3 inches of water in the bottom. As it heats up, the steam builds pressure up to 11-15 PSI depending on your altitude. The high pressure allows the contents of the jars to reach the high temperature needed to kill pathogens.
Once the processing time is complete, the canner is turned off and the pressure is allowed to drop slowly. As the jars cool, the lids seal vacuum tight, preventing any new air or contamination from getting into the jar. This creates a shelf-stable product that can be stored without refrigeration. The USDA and Extension offices provide detailed guidelines on proper pressure canning methods to ensure safety.
Benefits of Pressure Canning
There are several key benefits to pressure canning foods like taco meat:
- Makes food shelf-stable – pressure canning allows the sealed jars to be stored at room temperature without spoilage.
- Kills pathogens and bacteria – the high heat destroys any organisms that could cause foodborne illness.
- Preserves nutrients and flavor – pressure canning retains more nutrients than some other preservation methods.
- Saves time later – canned foods are quick and easy meals to use anytime.
- Can customize flavors – spices, salsa, etc can be added before canning.
- Economical – take advantage of sales, bulk packages of meat.
- Versatile storage – canned foods are easy to stack and store.
For taco meat, pressure canning means always having some on hand for tacos, burritos, salads, casseroles, and more!
Requirements for Pressure Canning Taco Meat
To safely pressure can taco meat, you need to follow USDA guidelines:
- Use an approved pressure canner in good condition. Follow manufacturer’s instructions.
- Only use standard regular or wide-mouth canning jars and self-sealing two-piece lids specifically for canning.
- Use quality ingredients – fresh cooked ground beef or meat, broth, spices.
- Raw pack or hot pack the jars. Raw pack is putting raw meat and spices into jars. Hot pack is pre-cooking meat before packing into jars.
- Leave proper headspace – usually 1-inch.
- Remove air bubbles and clean jar rims before putting on lids.
- Process the filled jars in the pressure canner for the full recommended time for your altitude.
- Let pressure drop naturally before opening canner.
- Allow sealed jars to cool undisturbed for 24 hours.
- Check seals, label and store.
Detailed Step-by-Step Instructions
Here is a step-by-step guide walking through the entire process of pressure canning taco meat:
- Prepare jars and lids – Wash jars in hot soapy water and rinse well. Place jars in boiling water to sterilize, 10-15 minutes. Keep hot until ready to fill. Simmer new lids to soften rubber seals, do not boil.
- Cook ground beef – Cook ground beef with onion and spices until no longer pink. Drain fat.
- Prepare broth – In a separate pan, heat up canned or homemade broth to simmering.
- Pack hot jars – Evenly divide hot cooked taco meat into jars using a wide-mouth funnel, packing down lightly. Leave 1-inch headspace. Ladle hot broth over meat, leaving 1-inch headspace.
- Remove air bubbles – Slide a chopstick or plastic utensil around the inside of each jar to release any trapped air bubbles.
- Clean rims and seal – Wipe jar rims with a clean damp cloth to remove any food residue or stickiness. Put on prepared lids. Apply bands fingertip tight only.
- Process in pressure canner – Place sealed jars on rack in pressure canner, following manufacturer directions. Process pint jars of meat for 75 minutes at 11 PSI, adjusting for altitude. Allow canner to naturally depressurize.
- Cool and test seals – Let sealed jars sit undisturbed for 24 hours, allowing them to fully cool and seal. Press on the center of each lid to check the seal. Lid shouldn’t flex up and down at all if properly sealed.
- Label and store – Wipe down and label sealed jars with contents and date. Store in a cool, dark place for up to 1 year.
Choosing a Pressure Canner
There are a few options for pressure canners to use for safely canning food at home:
| Type | Details | Examples |
|---|---|---|
| Dial Gauge | Shows exact PSI on a gauge during processing. Requires annual testing for accuracy. | Mirro, All American |
| Weighted Gauge | Uses preset weights to regulate pressure. No dial testing needed. | Presto |
| Electric | Plugs in and electronically regulates pressure and heat. | Ball, Nesco |
The size and capacity needed depends on quantity of jars being processed at one time. Prices range from $50 for basic stovetop models up to $200+ for larger electric models.
Key Points for Safe Canning
To safely pressure can taco meat and reduce the risk of spoilage or foodborne illness, follow these key guidelines:
- Use only approved canning recipes and methods from trusted sources like USDA and Extension offices.
- Visually inspect jars and discard any with cracks, chips, rust, or damage.
- Use a calibrated pressure canner in good working order. Have dial gauge models tested annually.
- Always sterilize jars in boiling water before filling.
- Follow processing times precisely based on contents, jar size, and altitude.
- Allow full natural release of pressure before opening canner.
- Check seals on cooled jars, reprocess any that didn’t seal.
- Label sealed jars with contents and date. Store in cool, dark place.
- Use within recommended time limit, discard if any sign of spoilage.
Taking these safety steps will help ensure you can enjoy delicious home-canned taco meat year round!
FAQs
Here are answers to some frequently asked questions about pressure canning taco meat:
What kind of ground meat can I use?
You can safely pressure can beef, pork, chicken, turkey, or combo ground meats. Make sure meat is fresh and of high quality.
Can I add spices, salsa, beans, etc?
Yes, you can customize your canned taco meat with spices, salsa, beans, corn, etc. Just maintain proper headspace and follow approved processing times.
How long does canned taco meat last?
Properly pressure canned taco meat will safely store for 12-18 months at room temperature. Always check seals and watch for signs of spoilage before eating.
What size jars should I use?
Pint or quart sized canning jars work well. Leave proper headspace – usually 1-inch in pints, 1.5-inches for quarts. Pack meat loosely.
Can I substitute ingredients?
Only make safe substitutions approved by a trusted canning source. Unsafe changes can alter acidity, density, or processing requirements.
Conclusion
Pressure canning is the only safe method for home canning low-acid foods like meat, beans, and vegetables. With an appropriate pressure canner, following USDA guidelines, and paying close attention to safety, you can successfully can your own taco meat to enjoy anytime! Pressure canning does require initial investment and learning, but provides a great way to preserve the flavors of summer or take advantage of bulk deals on meat all year round.