Friday, August 16, 2013

Home Canned Meatballs

Before processing

For a while now I have been on the search for different canning recipes because of my limited time home to cook and also I prefer to have more shelf stable foods on hand with living out here in the country and the electric seems to go off all the time. I found this recipe from the Better Homes and Gardens Home Canning Cook Book dated 1973. I first had my reservations due to the ingredients but I tried it and now I'm hooked. I have added a few ingredients for my families liking. Obviously, it must only be canned in a pressure caner, and they should be packed loosely as directed. Make sure you don't get your meatballs to big either, you want them to heat through, quickly.

I have canned them in water with bouillon added. Use a size 60 scoop to make the meatballs. I use only wide mouth pint and quart jars, makes getting them in and out easily.

Basic Meatballs
6 large eggs
6 cups soft bread crumbs
1 1/2 cups water
1 cup onion, finely chopped
1 tablespoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder (optional)
3 teaspoons Worcestershire sauce (optional)
parsley, minced (optional)
1/4 teaspoon of crushed red pepper (optional)
6 pounds ground beef

2 quarts boiling water or broth (approximate)
1/2 to 1 bouillon cube per jar

In a large bowl, combine first 11 ingredients.  Add beef; mix well. Shape into 12 dozen 1-inch meatballs. (use size 60 scoop). Place on shallow baking pan. Bake at 425 degrees for 15 minutes.

Pack loosely into hot jars, leaving 1 inch head space. Add bouillon cube and boiling water or broth leaving 1 head space. Adjust lids. Process in pressure caner at 10 pounds pressure for (pints) 75 minutes and (quarts) 90 minutes.

Makes 8 pintsPin It


  1. Interesting, never thought to do this. You have such great ideas.

  2. Hi I'm from New Zealand and have recently got into canning. Can you just halve the quantities if you don't need so much. Cheers Richard

    1. You certainly can but I could imagine going thru the whole process with only a half full canner.