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Ingredients:
- 1¼ cups tomato ketchup
- 1 tsp yellow mustard powder
- 3 garlic cloves
- 10 lbs ground beef (hamburg)
- 2 tsp salt
- 8 eggs
- 1 plastic package saltine crackers
- ½ onion
- 1 tsp pepper
- 1 tbsp parsley
- 2–3 tbsp light brown sugar
Instructions:
- Prepare jars, lids, and bands following standard canning procedures. Keep lids in hot water to soften the rubber seal.
- In a large bowl, thoroughly mix all ingredients until the meatloaf mixture is uniform.
- Pack the meatloaf mixture tightly into jars, gently pressing to remove air pockets. Leave about 1¼ inches of headspace.
- Wipe jar rims clean to ensure a proper seal, then apply bands finger-tight.
- Place jars in the pressure canner with cold water. Close the canner without the weight and allow steam to vent for 10 minutes.
- Add the weight and bring the canner up to 10 psi. Reduce heat as needed to maintain steady pressure for at least 90 minutes.
- Turn off heat and allow the canner to cool naturally. Do not remove the weight. Let jars sit undisturbed for 24 hours.
- Remove bands and check seals by lifting jars gently by the lids; sealed lids should remain in place and be slightly concave.
- To serve, reheat gently. The juices may be solidified and will loosen with warming.
- Store sealed jars in a cool, dark, dry place. Refrigerate any unsealed jars and use within two weeks. After opening a sealed jar, refrigerate leftovers and consume within two weeks.
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