Canning taco meat is a handy homemade convenience—pressure-canned taco meat sits on your pantry shelf ready to heat and serve whenever you need a quick meal.
If you love tacos, having seasoned taco meat canned and stored on the shelf is a game changer. Pressure canning ground beef with a flavorful liquid preserves tender, juicy meat you can use for tacos, burritos, nachos, taco salads, and more—no thawing required.
This method protects you from freezer outages and simplifies weeknight dinners. It’s ideal for busy families, meal preppers, and anyone who wants homemade convenience foods without sacrificing taste. The canned meat is seasoned during cooking and the canning process, so it’s ready to heat and serve straight from the jar.
Why Pressure Can Taco Meat?
Pressure canning is the safe, recommended way to preserve low-acid foods like meat. Canning ground beef in beef broth or tomato juice keeps it moist while sealing in the spices so the flavor develops during processing. For the best texture and taste, don’t drain the jars when serving—heat the meat in a skillet until most of the liquid reduces, concentrating the flavor.
Ingredients for Canning Taco Meat
Yields 4 pint jars:
- 3 lbs ground beef (or any ground meat: chicken, turkey, pork, or game)
- 3 to 4 tsp salt (about 1 tsp per pint is common; adjust to taste)
- 2 Tbsp onion powder or minced onion
- 1 Tbsp garlic powder
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp oregano (Mexican oregano preferred)
- 1 tsp red pepper flakes (optional)
- Beef broth or tomato juice — about 3 cups total for canning liquid
This recipe follows standard guidelines for canning ground meat: just meat, dried seasonings, and boiling broth or tomato juice. If you want to include vegetables, follow the guidelines for canning hearty soups to ensure safe processing.
I prefer to brown the meat in larger chunks before breaking it up; that helps the canned texture stay pleasant. Use dried spices for canning—fresh herbs can introduce excess moisture and aren’t recommended for long-term shelf stability.
Preparing Taco Meat for Canning
1. Brown the ground beef in a large skillet over medium heat. Break it up as needed and cook until no pink remains. Drain excess fat.
2. Stir in the seasonings—salt, onion, garlic, chili powder, cumin, oregano, and red pepper flakes—mixing thoroughly so the spices coat the meat evenly. You can season while cooking or after browning; both work fine.
3. Sterilize four wide-mouth pint jars and prepare lids. Bring your chosen canning liquid (beef broth or tomato juice) to a rolling boil and keep it hot. You’ll need about ¾ cup per pint jar.
4. Pack the hot seasoned meat into the jars, leaving about 1 inch of headspace. Don’t overpack—the meat should be snug but not compressed.
5. Pour the boiling hot broth or tomato juice over the meat, covering it while still maintaining the 1 inch headspace. Wipe jar rims with a clean, damp cloth, apply sterilized lids, and screw bands on finger-tight.
Canning Taco Meat
Process the jars in a pressure canner according to these times and pressures: 10 lbs pressure for 75 minutes for pints/half-pints (90 minutes for quarts). After processing, turn off the heat and allow the canner to cool naturally. When pressure returns to zero, remove jars carefully and set them on a towel-lined surface to cool. Wait until jars are fully cool before storing in a cool, dark pantry.
Altitude Adjustments
Processing time stays the same with elevation, but required pressure increases at higher altitudes. Follow your canner manufacturer’s guidelines and standard canning charts for exact adjustments.
Weighted Gauge Canner:
- Under 1,000 ft: use 10 lbs
- Over 1,000 ft: use 15 lbs
Dial Gauge Canner:
- 0–2,000 ft: use 11 lbs
- 2,001–4,000 ft: use 12 lbs
- 4,001–6,000 ft: use 13 lbs
- 6,001–8,000 ft: use 14 lbs
Tips & Variations
- Adjust the heat: Reduce or omit red pepper flakes for milder meat; add extra chili powder or cayenne for more heat.
- Broth vs. tomato juice: Beef broth yields a rich, savory result; tomato juice gives a tangy note. You can also blend them for balance.
- Add-ins: Diced bell peppers or tomatoes can be canned with the meat, but if you add vegetables follow guidelines for canning hearty soups and adjust headspace accordingly.
How to Use Your Canned Taco Meat
Open a jar and heat the meat in a skillet or microwave. Simmer until most of the liquid reduces to concentrate flavor, then use as a filling for tacos, burritos, nachos, taco salads, or any recipe that calls for seasoned ground beef. Top with cheese, lettuce, salsa, or your favorite taco toppings.
Canning Taco Meat
Equipment
- Pressure canner
- Wide mouth pint jars
- Wide mouth canning lids
- Canning funnel
- Jar lifter
Ingredients
- 3 lbs ground beef
- 3–4 tsp salt (adjust to taste)
- 2 Tbsp onion powder or minced onion
- 1 Tbsp garlic powder
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp oregano (Mexican oregano preferred)
- 1 tsp red pepper flakes (optional)
- About 3 cups beef broth or tomato juice (approx. ¾ cup per pint)
Instructions
- Add a little oil to a large skillet and brown the ground beef over medium heat, breaking it up as it cooks. Drain excess fat.
- Stir in salt, onion, garlic, chili powder, cumin, red pepper flakes, and oregano; mix thoroughly.
- Sterilize four wide-mouth pint jars and lids. Bring your canning liquid (beef broth or tomato juice) to a hard boil and keep hot.
- Pack the seasoned meat into jars, leaving about 1″ headspace.
- Pour boiling broth or tomato juice into each jar to cover the meat, maintaining 1″ headspace.
- Wipe jar rims, apply lids, and screw bands on until finger-tight.
- Process in a pressure canner: 10 lbs for 75 minutes for pints/half-pints (90 minutes for quarts). Adjust pressure for altitude.
- Allow the canner to cool naturally. When pressure returns to zero, remove jars and cool completely before storing.
Notes
Adjust the Spice Level: Reduce or omit red pepper flakes for milder meat; add chili powder or cayenne for more heat.
Broth or Juice? Beef broth gives a richer flavor; tomato juice adds tang. Mix them if you like.
Add-ins: Diced peppers or tomatoes can be included, but follow canning guidelines for soups and increase headspace as needed.
Altitude Adjustments
Processing time is unchanged, but required pressure increases with elevation.
Weighted Gauge Canner:
- Under 1,000 ft: 10 lbs
- Over 1,000 ft: 15 lbs
Dial Gauge Canner:
- 0–2,000 ft: 11 lbs
- 2,001–4,000 ft: 12 lbs
- 4,001–6,000 ft: 13 lbs
- 6,001–8,000 ft: 14 lbs
Nutrition
Serving: 0.5 cup — Calories: 235 kcal — Carbohydrates: 4 g — Protein: 15 g — Fat: 17 g — Sodium: 665 mg
Nutrition information is an approximation.
Taco Meat Canning Recipes
There are many variations to try: chipotle beef, chicken taco meat, or a taco-style soup—all great ways to preserve seasoned meat for quick meals.
Ground Beef Canning Recipes
Other ground-beef-in-a-jar ideas include canned sloppy joe filling or plain canned hamburger/ground beef to use in a variety of dishes.
