Instructions
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Prepare jars. Wash jars and keep them hot in simmering water. Prepare your pressure canner with 2–3 inches of hot water.
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Prepare the meat. Season the ground meat with dried onion flakes (and any other dried herbs, like garlic powder or Italian seasoning), mixing gently until just combined. Avoid adding raw vegetables (like fresh onions) or moist fillers (like breadcrumbs and eggs), as these can affect density and safety.
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Fill jars. Pack the meat loosely into the hot jars, leaving 1 inch of headspace. Do not press down. Use a non-metallic utensil to remove air bubbles.
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Add liquid (optional). Pour boiling water, broth, or tomato juice over the meat, maintaining the 1-inch headspace.
