Can You Pressure Can Plain Ground Beef in Canada?

A shelf of home-canned ground beef is the most useful thing in a Canadian pantry after jam. Open a jar and you’re ten minutes from tacos, chili, spaghetti sauce, shepherd’s pie, or a quick skillet dinner — no thawing, already cooked. When ground beef goes on sale, canning a batch locks in the price and clears the freezer.

Pressure canning is the only safe home method for ground beef. Beef is low-acid (pH well above 4.6), and a boiling-water bath tops out at 100 °C — not hot enough to destroy Clostridium botulinum spores. Only a pressure canner reaches the 116 °C that makes low-acid food safe. There is no exception, no amount of “extra boiling,” and no edition of a family recipe that overrides this.

That much is settled. The harder question is what tested recipe you follow, and this page exists because the honest answer is not the one people expect.

What Bernardin actually publishes for ground beef

Nothing, for plain ground beef. Their website has a general Poultry recipe covering plain chicken, duck, goose, game birds and turkey. There is no equivalent page for beef. Searches for both ground beef and meat return that general poultry page, so their search does surface general recipes when they exist — red meat only has specific dishes: Beef in Wine Sauce, Beef Stew with Vegetables, Beef Stock, Quebec Pork Meatballs, Spare Ribs, Pork Tenderloin, Pork Sausage.

The closest is Meat Sauce — 5 lb (2.3 kg) of lean ground beef or pork in a tomato base, processed 60 minutes for 500 mL jars and 75 minutes for 1 L.

Do not borrow those times for plain beef. Meat Sauce is a different product: acidified with tomatoes, tomato paste and vinegar, and a different density in the jar. A processing time is calculated against exactly those things.

So we are not going to give you a number

This page used to publish 75 minutes for 500 mL jars and 90 for 1 L. Those figures were not Bernardin’s. They were the widely-repeated ones for plain ground meat, and they happen to match what Bernardin publishes for deboned poultry — but “matches another recipe” is not a source, and a processing time is calculated for one specific food at one specific density in one specific jar. Ground beef is not deboned chicken.

We removed them in August 2026. On a low-acid meat, where the failure mode is botulism, a plausible number we cannot trace is worse than no number at all — because a number looks like an answer and stops the reader looking further.

What to do instead, in order of preference:

1. Make a tested recipe that uses ground meat. Meat Sauce is the obvious one — it is 5 lb of lean ground beef or pork, and it is genuinely delicious. Beef Stew with Vegetables uses cubed beef rather than ground, and we have verified it in full.
2. Look it up in the Complete Book of Home Preserving. Their meat chapter covers more than the website does. If you own it, the figure is in there — and it is theirs, not ours.
3. Freeze it. Browned, drained ground beef freezes perfectly in 500 g portions and is ready in the same ten minutes a jar would be. For plain ground beef with no tested recipe to hand, this is the answer that carries no risk at all.

Everything below this line is still worth reading — the pressure-only rule, the no-binders rule, draining the fat, and the altitude table all apply to any ground-meat recipe you follow. Only the time is missing, and only because we will not invent it.

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Plain beef only — no binders

The single most important rule, after “pressure canner only”:

No breadcrumbs. No egg. No oats. No rice, flour, or filler of any kind.

Binders and fillers behave like thickeners in a canned stew — they pack into a dense mass that stops heat from reaching the centre of the jar within the processing time. The centre never hits kill temperature, and you’ve made a botulism risk. Can plain browned ground beef; turn it into meatloaf, meatballs, or a thickened sauce when you open the jar, adding the binder or thickener then, in the pot.

Drain the fat

Fat is the other enemy. During processing it migrates onto the jar rim and prevents a clean seal; over months of storage it can turn rancid and taint the beef. Two habits fix it:

• Use lean or medium ground beef, not regular. Less fat to drain, better storage.
• Drain thoroughly. Brown the beef fully, tip it into a colander, and let the grease run off before packing. Wipe every rim scrupulously clean of grease before applying lids.

What you need

For about 6 × 500 mL jars:

• 2.5 kg lean or medium ground beef — browned and drained
• 1 tbsp neutral oil for browning (only if the beef is very lean and sticks)
• Boiling beef broth or water — roughly 1–1.5 L, to cover
• 2 tsp pickling salt (non-iodized), split between jars — optional, for flavour only
• Optional dry seasoning per jar: ¼ tsp onion powder, a pinch of black pepper
• Bernardin 500 mL or 1 L jars — regular or wide-mouth
• Fresh SNAP lids and bands
• Pressure canner (see the pressure canner buying guide)
• Standard canning kit plus a large skillet and a colander

Method

Step 1: Brown and drain

1. Brown the ground beef in batches in a large hot skillet, breaking it into crumbles with a spoon. It must be cooked through — grey-brown all the way, not pink — because this is a hot-pack recipe.
2. Do not add any binder. No flour, no breadcrumbs, no egg.
3. Drain. Tip each batch into a colander set over a bowl and let the fat run off completely.

Step 2: Boil the packing liquid

1. In a separate pot, bring beef broth or water to a rolling boil. Keep it boiling until you pack.
2. Broth adds flavour; plain water is neutral and cheaper. Either is safe.

Step 3: Pack the jars

1. Have the pressure canner with 7–8 cm of hot water and the rack inside, lid off, gently simmering.
2. Have hot jars on the counter.
3. Pack the drained beef loosely into each hot jar — don’t compress it into a solid plug; heat has to move between the crumbles.
4. Add optional salt and dry seasoning to each jar.
5. Pour boiling broth or water over to cover the beef, leaving 2.5 cm (1 inch) headspace.
6. Run the headspace tool down the side to release air bubbles; top up liquid to keep 2.5 cm headspace.
7. Wipe rims with a clean damp cloth — twice if needed to remove every trace of grease.
8. Apply fresh SNAP lids fingertip-tight.

Step 4: Process

1. Lower jars into the canner. Water level 7–8 cm — not covering the jars.
2. Lock the lid. Heat on high.
3. Vent for 10 full minutes — a steady column of steam through the open vent. This is a mandatory safety step, not optional.
4. Apply the regulator. Bring to 10 PSI (or higher for your altitude — see below).
5. Start the timer when pressure is reached — for the time and jar size your tested recipe gives. This page deliberately does not supply one for plain ground beef; see above.
6. Maintain pressure by adjusting the heat. If pressure drops below 10 PSI at any point, bring it back up and restart the timer from the beginning. Don’t walk away.

Step 5: Cool and check

1. Turn off the heat at the end of the timer. Don’t move or open the canner.
2. Let it depressurize naturally — 45–60 minutes. Never force-cool with water or by cracking the lid.
3. At zero pressure, remove the weight, wait 2 minutes, then unlock the lid (tilt it away from your face).
4. Lift jars with the jar lifter without tilting them; cool 24 hours undisturbed on a towel, and don’t retighten the bands.
5. Check seals — the lid should be concave and immovable.
6. Wipe jars clean (broth often siphons during cooling) and label with the date.

If a jar doesn’t seal: the 24-hour rule applies — refrigerate and use it, but the safe window for low-acid meat is short.

Altitude adjustments

Altitude	Weighted gauge	Dial gauge
0 – 305 m	10 PSI	11 PSI
306 – 609 m	15 PSI	11 PSI
610 – 1,219 m	15 PSI	12 PSI
1,220 – 1,828 m	15 PSI	13 PSI
1,829 – 2,438 m	15 PSI	14 PSI
2,439 – 3,048 m	15 PSI	15 PSI

Whatever time your tested recipe gives, altitude changes the PSI, not the minutes. Most of Canada is above sea level, so this step is not optional: Calgary (~1,084 m) and Banff (~1,383 m) need a higher gauge than Vancouver or Halifax. See the full Canadian-city altitude table.

Storage and serving

• Cool, dark, dry place at room temperature
• Best quality 12 months — Bernardin’s guidance is to use home-canned food within one year. That is a quality window, not an expiry: the jar is as safe as the process made it. Colour, flavour and texture fade.
• After opening: refrigerate, use within 3–4 days
• Inspect every jar before opening — a bulging lid means discard immediately, without opening or tasting

What to make with a jar

• Tacos or nachos — drain, warm with taco seasoning
• Chili or pasta sauce — tip the jar (liquid included) into simmering sauce
• Shepherd’s pie — the filling is already cooked; thicken in the pot and top with mash
• Skillet hash — brown with diced potato and onion

A 500 mL jar is roughly 375 g of cooked beef — enough for two generous servings.

Common problems

• Fat layer or grease on the seal. Almost always under-draining or an un-wiped rim. Drain harder and wipe rims twice next batch.
• Beef packed into a solid plug. Pack loosely — compressed meat blocks heat penetration. Crumble as you fill.
• Liquid siphoned during processing (jar partly empty). Common with meat. Siphoning does not change whether the jar was processed according to current home canning recommendations, and that is the condition Bernardin’s clearance rests on — not the liquid level. See why jars lose liquid. The exposed beef may darken slightly.
• Cloudy or fatty broth. Normal from beef collagen and residual fat. Safe.
• Jar didn’t seal. The 24-hour rule. The low-acid window is short — refrigerate and use, or freeze.
• Bulging lid weeks or months later. Discard immediately without opening or tasting. Bulging in pressure-canned meat is a clear botulism warning. See our discard protocol.

Why home-canned ground beef is worth it

• Ten-minute dinners from a shelf-stable jar — no freezer, no thawing
• Buy the sale — can a batch when ground beef is marked down before its date
• Frees the freezer for produce and bread
• You control the ingredients — no fillers, salt to taste
• Hunter and homesteader staple — the same method cans ground venison, moose, or elk (see below)

Ground game meat

Ground venison, moose and elk are in exactly the same position as ground beef: low-acid, pressure-canning-only, and with no plain-ground recipe on Bernardin’s site. So the same answer applies — use a tested recipe that calls for ground meat, or freeze it. Wild game is very lean, so add a little neutral oil when browning to keep it from sticking, and drain as usual.

Next steps

• Best pressure canner in Canada — Presto vs All American — the one purchase you can’t substitute
• How to pressure can beef stew — a full meal in a jar
• How to pressure can chicken — companion protein
• Pressure canning pillar — the full method and science
• Canning altitude adjustments — required reading
• How to tell if canned food has gone bad — botulism awareness
• SNAP lid reuse rules — fresh lids every batch