Ingredients
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4
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1
-
2
-
1
-
2
-
-
-
-
-
-
-
-
-
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Directions
Canned Meatballs, Sweet ‘n’ Sour Meatballs w/Rice; Spaghetti ‘n’ Meatballs; BBQ Meatballs–you name it! When you have them canned, you’re only minutes away from a meal! (I’ll post those recipes later-for now, we’ll concentrate on meatballs You don’t need to use my meatball recipe: whatever is your favorite meatball recipe, make a quantity of it, form it into balls, place it in jars, and follow the canning directions I’ve laid out below! They’re delicious and handy!, Filler and canned meat do not go together well , Sweet ‘n’ Sour Meatballs w/Rice; Spaghetti ‘n’ Meatballs; BBQ Meatballs–you name it! When you have them canned, you’re only minutes away from a meal! (I’ll post those recipes later-for now, we’ll concentrate on meatballs You don’t need to use my meatball recipe: whatever is your favorite meatball recipe, make a quantity of it, form it into balls, place it in jars, and follow the canning directions I’ve laid out below! They’re delicious and handy!
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Steps
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1
Done
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Mix All Ingredients, to Combine Well. |
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2
Done
|
Form Into Balls, Packing Ingredients Together Tightly. |
|
3
Done
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Hand-Wash Jars and Jar Lids and Bands, Then Run Them Through Dishwasher Cycle to Sterilize. |
|
4
Done
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Place Meatballs in Quart-Sized Canning Jars That Have Been Cleaned and Sterilized. (pack Only to Within 1" of Top of Jar.). |
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5
Done
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Wipe Rim of Jar to Remove Grease or Food Bits. |
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6
Done
|
Place Lid on Jar. Screw on Band. |
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7
Done
|
Place Filled Jars in Pressure Canner. |
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8
Done
|
Add Water to Canner, to About 2" Deep. |
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9
Done
|
Place Lid on Canner and Make Sure Lid Is Securely Fastened. |
|
10
Done
|
Open Petcock. |
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11
Done
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Turn on Medium-High Heat. |
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12
Done
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When Steam Is Rapidly Escaping Through Petcock, Close Petcock. Pressure Will Start to Rise at This Point. |
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13
Done
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When Pressure Reaches 10 Lb., Start Lowering Heat, Till the Needle on the Pressure Gauge Stabliizes at 10 Lb. |
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14
Done
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Start Timing: 90 Minutes For Quarts; 70 Minutes For Pints. |
|
15
Done
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When Timing Is Done, Turn Off Heat, and Leave the Canner Alone Till Pressure Reaches Zero. |
