Home Canned Meatballs

Myrna and I have been canning meatballs from this recipe from the Better Homes and Gardens Home Canning Cook Book since the book came out in 1973.  It is always successful, and I personally have no qualms about continuing to can it despite any controversy about canning a mixture like this.  You may have to decide whether this recipe is for you, but this recipe is from 1973, not the ‘20s or ‘30’s.  Obviously, it must only be canned in a pressure canner, and they should be packed loosely as directed.  Don’t get your meatballs too big, so they get heated through, and pack loosely for the same reason.  
If you are new to canning, check out our canning basics.  

I have canned it in water or broth or in tomato or V-8 juice, depending on the end use.  I often heat the broth or water in a 2 quart measuring cup in the microwave; easy to ladle or pour from.  I use a size 60 scoop to make meatballs with minimum work.   I usually use wide-mouth pint jars to facilitate getting the meatballs out of the jar easily.

I tried another meatball recipe that is made with oatmeal instead of the bread “panade”, and it was not successful for canning– the meatballs fell apart.  

To use these, I often add 1 ½ tablespoons of flour to ¼ cup of cold water or sour cream and add it to the meatballs and broth; season appropriately, heat 10 minutes and serve over rice or noodles.    If canned in tomato liquid, thicken with tomato paste before heating and serving.              

                             Basic Meatballs

  6     Large  Eggs

6         Cups  Soft Bread Crumbs -- (about 9 ounces)

1½   Cups  Water

1       Cup  Onion -- finely chopped

1       Tablespoon  Salt

¼    Teaspoon  Pepper

 6     Pounds  Ground Beef

        Parsley, minced (optional)
 2     quarts Broth or Boiling water   (approximate)

In large bowl, combine first 6 ingredients and parsley if desired.  (Let mixture soak up water.)  Add beef; mix well.  (Do not overhandle).  Shape into 8 dozen 1 inch meatballs. (I use a size 60 scoop).

Place on shallow baking pan.  Bake at 425° for 15 minutes.

Pack loosely into hot jars, leaving 1 inch headspace.  Add boiling water or meat juice, leaving 1" headspace. Adjust lids. (About 12 meatballs per pint; 8 meatballs for 12 ounce jar).

Process in pressure canner at 10 pounds pressure for 75 minutes (for up to 1000‘ altitude).

  "8 Pint Jars"