Ground beef for your pantry shelf, beginner style

Let's jar up some ground beef for your pantry shelf. Okay, so you want some ground beef on your pantry shelf for easy quick meals. Let's do it. Use your funnel. I've precooked this burger, uh, drained it and let it completely cool. Put your burger in your jar and smash it down. You want to get as much in here as possible. I mean, don't smash it flat. Remember to keep your one inch head space. Don't go past this right here. A lot of people don't put anything in the jar because it will still create a little oil from the burger, but this is what I do. I add just a splash of beef broth because that way your meat doesn't all settle in the bottom of the jar and become a thick mass. So I put just a little bit in there. And then you have to de-bubble. Go around and get all the air bubbles out. Move your beef around, let that liquid go through the hamburger. So it gets an even cook. You've got your jars filled. They're all looking good. Now let's dip our paper towel in our white vinegar and because this is burger and it's kind of messy, make sure you do extra well on cleaning your rims off all that grease from the burger. So they may not seal correctly. So do that to all of your jars. Put your lids on. Put your ring on. Give it a spin. And then just give it a little twist, make it slightly snug. Don't tighten it down. Okay, we have about two inches or so of water in the canner. You have your tray that has to go on the bottom. Your jars cannot go directly on the bottom of the fan. Now here's a tip. My canner holds eight jars, but I only have six. Put a jar of water in to fill in the spaces. That way during the processing, your jars don't fall over. Now, the vinegar you had in your bowl, pour that in. Okay, let's get that lid on. Turn our burner up to medium, medium high to bring this to a boil. When it starts boiling and steaming out this little nozzle, when this comes to a full force steam, you're going to set your timer for 75 minutes because these are pint jars. It's been 75 minutes. I just turned the burner off. Do not take this off. Absolutely don't touch it. You have to wait until this gauge gets all the way back to the zero. Then let it sit for an hour at least before you attempt to take this off because you don't want your jars exploding in the canner because you release the pressure too fast. Okay, time to get the jars out of the canner. They're going to make friends with my shrimp because I did them both in the same day. Look how beautiful that is. As always, you're going to put them on a towel so you don't break your jars from temperature shock. Once you know your jars have sealed, you can take the rings off. Wash them in the sink, label them, date them and put them in your pantry. Once you know your jars have sealed, you can take the rings off. Wash them in the sink, label them, date them and put them in your pantry.