1. Prepare Jars and Lids
Follow standard canning instructions to prepare jars, lids, and bands.
Keep lids in hot water to soften the rubber seal.
2. Mix Ingredients
In a large bowl, combine all ingredients thoroughly for a uniform meatloaf mixture.
3. Pack Jars
Fill the jars tightly with the meatloaf mixture, pressing down gently to remove air pockets.
Leave about 1¼ inches of headspace at the top of each jar.
4. Wipe Rims
Clean the rims of each jar to ensure a proper seal.
Apply the bands finger-tight, allowing air to escape but preventing leaks.
5. Start Canning
Place jars in the pressure canner with cold water to avoid thermal shock.
Close the canner without the weight, and let steam escape for 10 minutes to create a vacuum.
Add the weight on the “nipple” to build pressure.
6. Maintain Pressure
Allow the pressure to reach 10 psi, then reduce heat and maintain for at least 90 minutes.
Keep pressure steady throughout the canning process.
7. Cool Naturally
Turn off the heat and let the canner cool naturally.
Do not remove the weight immediately; let the jars sit for at least 24 hours before checking the seals.
8. Check Seals
Remove the bands and lift jars by the lids. Properly sealed lids should stay in place and be slightly concave.
9. Enjoy Your Canned Meatloaf
The juices may solidify; gently reheat in the microwave or hot water to slide the meatloaf out easily.
10. Storage Tips
Store sealed jars in a cool, dark, dry place.
If a jar doesn’t seal properly, refrigerate and consume within two weeks.
After opening a sealed jar, cover leftovers and eat within two weeks.
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