Canned Taco Meat OAMC

2h
Prep Time
2h
Cook Time
4h
Ready In


"This is a recipe that I have made several times. It is my creation but based on the recipe published by National Center for Home Food Preservation for canning ground beef. I have added onions, peppers and spices all which would not require any additional processing time. ** Please note: this is NOT a recipe for beginner canning. Don't make this until you have used your pressure canner several times and feel comfortable with the process."

Original is 40 servings
  • SPICE MIX
  • OTHER INGREDIENTS

Nutritional

  • Serving Size: 1 (144.7 g)
  • Calories 259.9
  • Total Fat - 15.3 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 80.7 mg
  • Sodium - 350.7 mg
  • Total Carbohydrate - 5.1 g
  • Dietary Fiber - 1.7 g
  • Sugars - 1.9 g
  • Protein - 24.6 g
  • Calcium - 35 mg
  • Iron - 3.8 mg
  • Vitamin C - 5.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Prepare 10 pint jars,lids and pressure canner . Start warming the jars (I do this in an otherwise empty dishwasher running with no detergent.).

Step 2

Mix up the spice mix and set aside. It makes approximately 1 1/4 cups of mix.

Step 3

In batches, brown the onions and ground beef. You will want a large stockpot for the final mixing. I used a 13qt and an 8 qt pot to cook the meat and then finished off in the 13qt pot. Drain the beef if desired.

Step 4

Combine the beef/onions, canned chiles, spice mix, and two pints of the tomato juice. There should be just enough juice to help the spices mix into the meat and start to create a sauce. Taste and adjust seasonings to your taste. Keep on low heat, stirring occasionally.

Step 5

In a separate saucepan, begin simmering the rest of the tomato sauce. This will be the liquid used to top off the jars. If you have not already done so, begin warming the lids as well.

Step 6

One at a time, fill the jars with the meat mixture, leaving 1 inch headspace. Pour a small amount (about 1/4 cup?) of tomato juice into the jar and use a chop stick or other thin implement to make sure the liquid forces out all the bubbles. Readjust headspace if needed. Wipe the jar with a paper towel dipped in vinegar then put the lid and ring on. Put directly into canner then continue with the next jar until all the jars are filled.

Step 7

Process as per your canner instructions. You should vent for 10 minutes and if at sea level -- the processing time is 75 minutes for pints and 90 minutes for quarts with 10 pounds of pressure.

Step 8

If you cannot fit 10 pints into your canner or are not ready for such a big batch, I have also done this with 5 pounds of meat. I used 2/3 cup of the taco seasoning and probably 2 onions. The yield was 6 pints.

Step 9

I have a family of two adults and two small children and one pint is plenty for one meal. We even have leftovers sometimes.

Tips


  • 10 pint mason jars
  • Rings and lids
  • Pressure canner

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Be sure to buy extra lean ground beef to reduce the amount of fat in the dish.
  • For a spicier dish, add more chili powder and paprika to the spice mix.

  • Substitution 1: Replace the chili peppers with roasted red peppers for a milder flavor. The benefit of this substitution is that it will allow for a milder flavor that is more accessible to those who don't enjoy spicy foods.
  • Substitution 2: Replace the tomato juice with chicken broth for a richer flavor. The benefit of this substitution is that it will provide a more intense flavor that is more suitable for those who prefer a heartier taste.

Vegetarian Taco Meat OAMC Replace the ground beef with 8 pounds of crumbled extra-firm tofu and replace the tomato juice with vegetable stock. Omit the chili peppers and add 1/2 cup of nutritional yeast for a cheesy flavor. Increase the amount of chili powder and cumin to 1 cup and 1/2 cup, respectively. Increase the garlic powder, paprika, oregano, salt, and pepper to 12 teaspoons, 6 teaspoons, 3 tablespoons, 4 teaspoons, and 3 teaspoons, respectively.



Mexican Rice: Mexican rice is a great side dish to serve with canned taco meat. It is easy to make and is full of flavor. The rice is cooked in a tomato sauce with onions, garlic and spices like cumin and oregano. The tomato sauce adds a great depth of flavor to the dish and it pairs perfectly with the taco meat.


Refried Beans: Refried beans are a classic Mexican side dish that pairs perfectly with Mexican rice and taco meat. The beans are cooked with garlic, onions, and spices like cumin, oregano, and chili powder for a flavorful dish. Refried beans are a great source of protein and fiber, making them a nutritious addition to any meal. Plus, they are easy to make and can be served either hot or cold.




FAQ

Q: How much pressure should I use for canning?

A: Pressure canning requires 10 pounds of pressure at sea level. The processing time is 75 minutes for pints and 90 minutes for quarts. Check your canner instructions for more specific instructions.



Q: How long should I process canned food?

A: The processing time depends on the type of food and the size of the jar. Refer to your canning instructions for specific processing times. Generally, the processing time is between 10 to 25 minutes.

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Fun facts:

Fun Fact 1: Canned foods have been around since the 19th century, when French chef Nicolas Appert invented the process of canning. Appert was awarded a prize of 12,000 francs by Napoleon Bonaparte for his invention.

Fun Fact 2: This recipe is inspired by the National Center for Home Food Preservation, which was founded in 1994 by the United States Department of Agriculture. The Center works to provide research-based information to help Americans safely preserve food at home.