• 10 pounds ground beef (also known as hamburg)
  • 3 cloves garlic (avoid adding more, as raw garlic in pressure-canned dishes can be overpowering)
  • 1/2 onion
  • 2-3 tablespoons light brown sugar
  • 1 and 1/4 cups tomato ketchup
  • 1 plastic package of saltine crackers (purchase a box of saltines and use one plastic package from inside)
  • 1 tablespoon parsley
  • 1 teaspoon yellow mustard (powder)
  • 1 teaspoon pepper
  • 2 teaspoons salt
  • 8 eggs


  1. Prepare your jars, lids, and bands following the instructions provided in the referenced link on canning principles. Keep lids submerged in hot water to soften the rubber seal.
  2. Combine all ingredients in a bowl and mix thoroughly.
  3. Pack the mixture tightly into clean jars, adding a little at a time and pressing firmly to eliminate air pockets. To prevent wood from touching the meat, use a French rolling pin inside a plastic bread bag.
  4. Leave about 1 and 1/4 inches of headspace in each jar, striving to eliminate air pockets as much as possible.
  5. Wipe the jar rims clean to ensure no debris is trapped between the lids and rims. Apply the bands finger-tight to allow air to escape during processing while preventing liquid or pieces from leaking. Over-tightening may hinder air escape and vacuum formation, potentially trapping microbes.
  6. Place the jars in the pressure canner filled with cold water to prevent thermal shock. Seal the canner tightly without the weight, then heat it. After 10 minutes of steam escaping, put the weight on the “nipple” to increase pressure.
  7. Allow the pressure to reach 10 psi before reducing the heat. Maintain pressure at 10 psi for a minimum of 90 minutes. Adjust the heat as necessary to sustain pressure.
  8. After processing, turn off the heat and let the canner cool naturally without removing the weight. Wait about 24 hours before testing the seal. Any unsealed jars (lids popped up instead of down) should be refrigerated and consumed within two weeks.
  9. Test the seal by removing the bands and lifting the jars by the lids. The lid should remain securely in place.
  10. When ready to consume, gently reheat the jars if the contents have solidified, making it difficult to slide out the meatloaf. This can be done in the microwave or hot water to melt the juices. As the meatloaf shrinks, it will move away from the jar walls, making it easier to remove.
  11. Serve the meatloaf straight from the jar or pan-fry to reheat and brown the outside.

Tips: Store the jars in a dark, cool, dry room without reapplying the bands. This can help identify improperly canned jars; gas production from Botulinum bacteria can cause lids to pop out. Once opened, replace the lid on leftovers and consume within two weeks.

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